S'more Brownies

Ingredients

Crust

• 6 Tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 Tablespoons sugar
• Pinch fine salt

Brownie

• 1/2 cup unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 eggs
• 1 cup all-purpose flour

Topping

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325° F. Butter a 9-inch by 13-inch baking dish.

For the crust: Stir the melted butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Let cool, then cut into squares.