Chewy, chocolatey brownies baked over buttered graham cracker crumbs, topped with marshmallow fluff and torched or broiled until the marshmallows are as toasty as if they were cooked over a campfire. This screams summer camp!
Ingredients for Marshmallow Fluff:
3 egg whites (*See Notes)
2 cups light corn syrup or honey (**See Notes)
1/2 teaspoon salt
2 cups confectioner's sugar
1 tablespoon pure vanilla extract
1 1/2 cups graham cracker crumbs (this is about 20-25 graham crackers, crushed)
4 tablespoons butter, melted
1 batch brownie batter (boxed or homemade, but enough for a 9"x13" pan)
1 sheet of parchment paper, cut to fit across the bottom and up the long sides of the 9"x13" pan.
non-stick cooking spray
To Make the Marshmallow Fluff:
Combine the egg whites, corn syrup or honey and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment.
Mix on high speed until thick, about 10 minutes.
Sift the confectioner's sugar over the egg whites and mix on low speed until evenly combined.
Pour in the vanilla extract and mix on low speed until evenly combined.
Scrape into a container with a tight fitting lid and store in the refrigerator for up to two weeks. Freeze for up to one month. Stir before each use.
To Make the S'Mores Brownies:
Preheat oven to the temperature specified by your brownie recipe or the directions on your boxed mix.
Lightly spray a 9"x13" pan with non-stick cooking spray and press the parchment paper into place.
Spray the bottom of the parchment paper with non-stick cooking spray.
Toss the graham crackers and melted butter together in a small bowl then sprinkle them evenly over the bottom of the parchment lined pan.
Spoon the brownie batter over the buttered crumbs.
Use a spoon or spatula to even out the batter over the bottom of the pan, trying not to lift the crumbs as you do so.
Bake as directed by the mix or recipe.
When the brownies test done (a skewer, toothpick or tester inserted into the center comes out clean) remove the pan to a cooling rack and let cool completely.
Spread enough fluff over the brownies to cover them by at least 1/4-inch.
Lightly cover with plastic wrap and refrigerate for an hour before proceeding.
To Toast the Marshmallow Topping Using a Torch:
Remove the plastic wrap and place pan on a heatproof surface.
Ignite the torch and move steadily back and forth over the surface of the marshmallow topping until it is done to the degree that you like your toasted marshmallows to be done. I like a few charred bits and deep golden brown. If your parchment paper flames up, move the torch and blow out the fire.
To Toast the Marshmallow Using a Broiler:
Put your broiler on high and place the pan at least 8-inches below it. Watch the marshmallow topping carefully as it will quickly go from nicely browned to completely charred in the blink of an eye.
Let them rest for five minutes after torching or broiling before attempting to slice.
Use the parchment paper like a sling and pull the brownies up out of the tray and onto a cutting board.
Slice into desired portions and serve.
Leftovers can be stored in a single layer in a tightly covered container in the refrigerator for several days.
*If you are concerned about using raw egg whites in a recipe, I recommend trying to locate pasteurized egg whites in the dairy section of your grocery store. They are often sold in cartons and specify how much to use to replace regular egg whites.
**Using honey in place of corn syrup will give you a strongly honey flavoured fluff. Keep this in mind when deciding which to use.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/06/16/smores-brownies-and-homemade-marshmallow-fluff/