smores brownies

S'mores Brownies

Brownie Batter

Graham Cracker Crumb

1/4 tsp cinnamon

Preheat your oven to 325°F (163°C) and grease and/or line an 8x8-inch pan with parchment paper.
Melt the butter and semi-sweet chocolate together until smooth. Let cool for about 5 minutes
In a large bowl, whisk together the eggs, egg yolk, granulated sugar, brown sugar, and vanilla for 4-5 minutes until the mixture becomes thicker, lighter in color, and slightly fluffy.
Whisk the chocolate mixture into the egg mixture until smooth and combined.
Add in the espresso powder, salt, cacao powder, and all-purpose flour. Fold gently until just combined.
Put a layer of graham crackers on the bottom of the pan.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, until the edges are set and a toothpick inserted in the center comes out with moist fudgy crumbs (not wet batter).
While the brownies are baking, make the graham cracker crumb. Combine the flour, brown sugar, and crushed graham cracker sheets. Work the cold butter in with a fork until clumps form.
After baking, top with marshmallows and the graham cracker crumb, and bake for another 5 minutes until the tops of the marshmallows are golden brown.
Let cool completely before slicing.

Whisking the eggs, sugar, and vanilla together helps create the shiny, crinkly tops.
Optionally, fold chocolate chips into the batter if desired.
The dark cacao powder can be replaced with normal cacao powder, but it deepens the chocolate flavor and creates a darker color.