Ingredients
Scale
For the crust
- 4 tablespoons unsalted butter (melted)
- 3/4 cup graham cracker crumbs
- 10 S’mores Oreos (crushed)
For the brownies
- 6 oz. dark chocolate (coarsely chopped)
- ½ cup 4 oz. unsalted butter
- ¾ cup 5¼ oz. granulated sugar
- ¼ cup 2 oz. light brown sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- ⅔ cup 2¾ oz. all-purpose flour
- 3/4 cup Mallow Bits
- 10 S’mores Oreos (lightly crushed)
- Large marshmallows (to garnish)
Instructions
- Preheat oven to 350°F. Spray a 10-inch cast iron skillet with nonstick cooking spray.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the mallow bits, chocolate chips, and crushed S’mores Oreos.
- Pour the batter over the crust and smooth out the batter. Bake in preheated oven for 30-35 minutes or until a toothpick comes out with moist crumbs attached.
- Remove brownies from oven and place half a marshmallow on top of each brownie. If you have a kitchen torch, brûlée the tops of the marshmallows to make them golden and crispy. If you don’t have a torch, return to the oven for 1-2 minutes or until marshmallows are light golden brown. Keep a close eye on the marshmallows while they bake.
- Let cool for 15 minutes, serve warm. Once the brownies are cool, you can take the whole thing out of the pan and slice them like normal brownies for easier eating.