S'MORE BROWNIES

I love s'mores. I love the gooey marshmallow consistency paired with crunchy graham crackers, all bound by milk chocolate. Really, nothing is better than that. Then, throw all those goodies onto a brownie. Heaven. These brownies brought the campfire to the kitchen. These brownies officially give me a valid enough excuse to never have to camp out in the wilderness again, for the sake of s'more ingestion; because really, that was my only incentive to sleep with wildlife.

The marshmallow topping is to die for. So much so, that I ate it for dinner last night. Spoonfuls of homemade marshmallow clouds filled my tummy up until I couldn't take it anymore and it was oh so worth it! Yum. Rather than using honey graham crackers, I went with large chunks of chocolate graham cracker throughout the batter. Once I spread the marshmallow across the top, I then sprinkled with crushed graham cracker, mini semi-sweet chocolate chips, and drizzled white and dark chocolate. I garnished the border with mini mellows and cut this 9X13 pan into 24 very delicious, very rich s'more brownies. I encourage you all to make this immediately. You will NOT regret it, I promise.

S'MORE Brownies:

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup graham cracker, roughly crushed with your hands ( I used chocolate graham crackers)
12 big marshmallows (I added mini marshmallows to the batter as well)\

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.

Marshmallow Frosting:

2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 cup miniature marshmallows

Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.Stir in marshmallows and vanilla. Beat until they melt.