Dense, fudgy brownie topped with more chocolate and a toasted graham marshmallow "treat." You can leave off the toasted part, I tried it without initially and it's still amazing, but it really adds to the campfire feel, all burnished, burnt, and caramelized. Plus, if you're lucky enough to have a blowtorch like I do, it's just a good time.
This recipe makes a lot, but is easily divided.
- 2 (10-1/2 oz) packages of mini marshmallows
- 2 Tablespoons of butter, more for greasing the pan
- 6 cups Golden Grahams cereal
- 1/2 lb + 4 TB butter
- 10 oz bittersweet chocolate
- 1 1/4 cups light brown sugar (one box)
- 1 1/4 cups of granulated sugar
- 1 T vanilla extract
- 2 t salt
- 5 eggs, lightly beaten
- 1 1/4 cups of all-purpose flour
- 1 cup of mini chocolate chips
Grease a 9x13 baking pan well with butter (ideally) or non-stick spray. Place the Golden Grahams cereal in a large heatproof mixing bowl.
Melt the butter on the stovetop in a large pot on low. When it is all melted, add one package the mini marshmallows and keep stirring until they too are melted. Be careful not to scorch the bottom of the pan, keep the heat low and the mixture moving.
When the mixture is smooth, pour it over the cereal and stir gently with a rubber spatula so you don't break up the shape of the cereal. The mixture starts to resolidify quickly, so work with speed as well as caution as the mixture can be very hot. Spread out the mixture into your greased pan and let chill in the fridge until it is firm and cool to the touch. Remove from pan and set aside.
Preheat the oven to 325°.
Line a 9x13 pan with tinfoil and grease well with butter or non-stick spray. If you like you can line the bottom of the pan with parchment paper.
Melt the butter and 10 oz of chocolate together over a double boiler or in the microwave. Check the progress every 10-15 seconds after the first 30, stirring to bring together. When melted, pour into a mixing bowl.
With a rubber spatula, mix the brown sugar, granulated sugar, vanilla, and salt into the butter/chocolate mixture until combined. Pour in the beaten eggs and stir to blend into the batter. You do not want to incorporate air here.
Fold in the flour, taking care not to overwork the batter or beat in air. You should not see any floury bits and it should all be smooth.
Spread the batter evenly into the greased and lined pan with an offset spatula. Bake 35-45 minutes until the top is glossy and cracking, rotating halfway through. It should feel firm and not move at all when gently shaken.
Immediately sprinkle the mini chocolate chips on top of the brownie while it is still hot. Let rest for a minute, then use an offset spatula or knife to gently spread the melted chocolate in a thin, even layer over the brownie. Set the Golden Graham treat, pretty side up, on top of the chocolate and let the whole thing rest at room temperature until the brownie cools enough to put comfortably in the fridge. When the chocolate is set, it should not come away on your finger when touched, sprinkle the top of treat with the reserved bag of mini marshmallows and use a blowtorch to toast them. Alternatively, you can set the pan under the broiler. Just keep a sharp eye as you brown, it would be a shame to blow it at this point.
When the toasted marshmallow is cool and set, turn the brownies out onto a cutting board lined with a piece of wax paper or parchment so the marshmallow doesn't stick to the board. Peel the tinfoil off form the brownie bottom and flip back to marshmallow-side-up.
Slice carefully with a serrated knife and serve. Store airtight in the fridge. Impress your family, win friends.