Ingredients:

  • 150g Graham cracker crumbs
  • 85g Unsalted butter, melted and browned
  • 35g Granulated sugar
  • 0.25 tsp Kosher salt
  • 115g Unsalted butter, melted and warm
  • 200g Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp Vanilla bean paste
  • 45g Dutch processed cocoa powder
  • 65g All purpose flour
  • 125g Semi sweet chocolate chunks
  • 150g Large marshmallows, halved
  • 2 Graham cracker sheets, broken into shards
  • 43g Hershey’s milk chocolate bar, broken into rectangles

Instructions:

  1. Preheat oven to 175°C (350°F) and line an 8x8 inch metal baking pan with parchment paper.
  2. Melt 85g of unsalted butter in a saucepan over medium heat, whisking constantly until the sizzle stops and brown bits appear at the bottom.
  3. Combine the 150g of graham crumbs, 35g sugar, salt, and the browned butter in a bowl until the texture resembles wet sand.
  4. Press the mixture firmly into the bottom of the pan using the back of a measuring cup and bake for 10 minutes until the edges are a deep golden tan.
  5. In a large bowl, whisk the 115g of melted warm butter with 200g of sugar until the mixture is glossy and well combined.
  6. Add the 2 room temperature eggs and the vanilla bean paste, whisking vigorously for 2 minutes until the batter lightens in color and looks slightly frothy.
  7. Gently sift in the 45g of cocoa powder, 65g of flour, and salt, then fold with a spatula until no dry streaks remain.
  8. Stir in the 125g of semi sweet chocolate chunks and pour the batter over the pre baked crust.
  9. Return to the oven for 25 minutes until a toothpick inserted comes out with just a few moist crumbs attached.
  10. Remove the pan and immediately top with the 150g of halved marshmallows, the broken graham shards, and the milk chocolate rectangles.
  11. Switch the oven to the broiler setting and place the pan on the top rack for 1-2 minutes until the marshmallows puff up and turn a charred, chocolatey brown.