That perfect balance of graham cracker crust, brownie and marshmallow on top
It’s not fun, until it get messy…
This is definitely a get your fingers dirty with graham cracker crumbs and fingers stuck together with melting marshmallow fluffiness, in which both brought back childhood memories for me. It brings me back to those days playing in the sandbox in my parent’s backyard for hours on end, creating mud pies and sand castles…. the sandy feeling from the graham crackers definitely reminded me of playing with sand. Then when I was attempting to manage the gooey marshmallow goodness…getting my fingers stuck together and have way too much marshmallow in my mouth than actually staying put in the pan. It all somehow reminded me of those arts and crafts gluing projects. Whether it gluing together Popsicle sticks and having Elmer’s glue sticking my finger’s together or when I was attempting to glue down some pieces of colored construction paper to create a collage and trying to meticulously glue down those pieces without it getting stuck to another one of my fingers. Maybe baking this won’t bring back any memories but just create new ones of how great this tasted, whatever it may be, I hope you have fun with this one!!
Ingredients:
For Graham Cracker Crust:
- 1 1/2 cups finely ground graham crackers (use food processor)
- 1/3 cup white sugar
- 6 tablespoons butter, melted
For Gooey Brownie:
- 1/4 cup avocado oil
- 2 cups Ghirardelli 60% cacao chocolate chips
- 3/4 cup granulated white sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup all-purpose flour
- 2 teaspoons espresso powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 10 oz. bag mini marshmallows
Directions:
For Graham Cracker Crust:
- Line 8 x 8 inch pan with parchment paper and leave some overhang (you will be able to easily lift the brownie out of the pan with the parchment paper).
- Preheat oven to 375F degrees.
- Use food processor to finely grind graham crackers.
- Whisk the sugar with the graham crackers.
- Add melted butter to the mixture
- Mix thoroughly and pour mixture into pan.
- The easiest is to use your fingers to press the graham cracker crumbs flattened into the pan.
- Place in oven and bake for 7 minutes.
- Take out of oven and allow it to cool while you make the brownie batter.
For Gooey Brownie:
- Preheat oven to 350F degrees.
- Whisk together in a small bowl flour, espresso powder, baking powder and salt.
- Use a medium heat-proof bowl and set over simmering water. Place avocado oil and chocolate chips in the bowl. Use heatproof spatula and stir. Continue to stir until fully melted.
- Transfer the melted chocolate into mixing bowl to standing mixer with paddle attachment.
- Stir in sugar.
- Once fully combined, add vanilla and eggs, one at a time.
- Add the flour mixture and keep mixing until the batter is smooth and shiny.
- Pour batter into pan with graham cracker crust.
- Bake in oven for 25 minutes.
- Pull out the brownie pan and quickly set mini marshmallows on top covering the entire surface area.
- Place back into oven for 5 minutes. The marshmallows will start to expand and get soft.
- Once the pan is pulled out, let it sit on the side to cool for 10 minutes before removing lifting the brownie by the parchment paper out of the pan. Warning, the marshmallows are sticky and will stick to the sides of the parchment. It’s best to use a knife to separate the marshmallow from the parchment paper while its still hot (this is the sticky mess that I reference in the intro).
- Once cooled down, add more marshmallows on top and use a mini kitchen torch to give the marshmallows a nice burnt look.
- If you do not have a kitchen torch, turn the boiler on and place pan in the boiler for a few minutes. Watch closely to ensure the marshmallows do not get burnt to a crisp.
- Cut up into squares and enjoy!!
