|Gourmet S'more Brownie Bars|
|Homemade Graham Cracker Crust, Melty Milk Chocolate Filled Brownies, |
& Toasted Vanilla Bean Marshmallow Topping
For the Graham Cracker Crust:
12T Unsalted Butter, Melted
3C Homemade Graham Cracker Crumbs
For the Chocolate Filled-Brownie Layer:
1 ¼C AP Flour
2T Unsweetened Dark Cocoa Powder
11oz Semi-Sweet Chocolate, Roughly Chopped
1 Stick of Unsalted Butter, Cut into Cubes
1t Instant Espresso Powder
1 ½C Sugar
½C Light Brown Sugar
5 Eggs, Room Temperature
3 6oz Chocolate Candy Bars (Recommended: Hershey or Symphony Brands)
For the Homemade Vanilla Bean Marshmallow Topping:
3 ½ Envelopes of Unflavored Gelatin
1C Cold Water, Divided
½C Light Corn Syrup
2 Large Egg Whites,
1 Vanilla Bean, Split & Scraped for Seeds
Directions:1. For the Graham Cracker Crust: Preheat the oven to 325 degrees and line a 13x9-baking pan with aluminum foil and spray with Pam. Set it aside. Mix all of the ingredients together in a bowl until completely incorporated. Press this crumb mixture evenly into the prepared pan. Bake until golden brown, about 20 minutes. Remove from the oven and let it cool while you make the brownie batter.
2. For the Chocolate Filled-Brownie Layer: Preheat the oven to 350 degrees. Next, make a double boiler with a pot of boiling water and a glass bowl. Make sure that the bottom of the bowl does not touch the hot water. Put the chocolate chips, butter, and espresso power and melt together. Once the mixture is melted, take the bowl off the heat and mix in both sugars. Let this mixture come to room temperature before adding the eggs. Add 3 eggs at first and blend together. Then add the other 2 eggs, as well as the vanilla and blend until well incorporated. In a separate bowl, whisk together the flour, salt, and cocoa powder. Slowly fold the flour mixture into the chocolate mixture (do not over mix or the brownies will be cakey). Pour half of the brownie batter into the pan with the baked graham cracker crust. Place the three candy bars side-by-side on top of the batter, and then cover with the remaining batter. Bake the brownies for 30-40 minutes, depending on your oven (mine was perfectly set and gooey at 35 minutes). Let the brownies cool to room temperature while you make the marshmallow topping.
3. For the Homemade Vanilla Bean Marshmallow Topping: In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over ½C cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second ½C of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour half of the mixture into the baking pan with the already-baked brownies. Chill the marshmallow, uncovered, until firm, at least three hours, and up to one day (I poured the other half of the marshmallows into another pan for just plain vanilla bean marshmallows).
4. Once the marshmallows have set, turn on the broiler of your oven. Toast the marshmallow topping until lightly golden brown, about 2-3 minutes. Cool completely before cutting. Gently remove the brownies from the pan using the aluminum foil and remove the foil. Cut into squares and enjoy.