S’mores Brookie Bake

Instructions

1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. Prepare the graham cracker crust: In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Mix until well combined. Press the mixture evenly and firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set it aside to cool.
3. Make the brownie batter: In the bowl of a stand mixer fitted with the paddle attachment add the melted butter, cocoa powder, sugar, brown sugar and salt. Mix on high speed for 1-2 minutes, until well combined.
4. Add the eggs and vanilla. Beat on high speed for 1 minute, until the mixture is glossy.
5. Add the flour and mix on low speed until almost combined, about 1 minute.
6. Manually fold in the chocolate chips with a spatula, scraping down the sides of the bowl to ensure everything is well incorporated. Pour the brownie batter over the graham cracker crust and spread it into an even layer. Set aside.
7. Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, sugar, and brown sugar. Cream on high speed for 3-4 minutes, or until light and fluffy, scraping down the bowl as needed.
8. Add the egg and vanilla to the bowl and mix on high speed for 1 minute, or until combined. Scrape the bowl down once more.
9. Add the salt, baking soda, and baking powder, and mix on high speed for 1 minute, or until combined. With the mixer on low, gradually add the flour and mix until almost combined.
10. Manually fold in the chocolate chips by hand with a spatula.
11. Drop spoonfuls of the cookie dough onto the brownie batter, leaving some gaps for the brownie to peek through after baking. Cover the pan with foil.
12. Bake for 30 minutes. Uncover and bake for an additional 20 minutes. Allow to cool completely before adding the marshmallow topping.
13. Make the marshmallow topping: Place 5 tablespoons of water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top and let it soak.
14. While the gelatin is soaking, combine the remaining 5 tablespoons of water, sugar, and corn syrup in a small saucepan. Bring the mixture to a boil over medium heat and boil hard for 1 minute.
15. Carefully pour the hot sugar mixture into the gelatin mixture and beat on high speed for 11 minutes, until fluffy and forming soft peaks. Add the vanilla extract and beat until just combined.
16. Pour the marshmallow mixture over the cooled brookie and smooth the top with a spatula. Let the marshmallow layer set for at least 6 hours or overnight.
17. To serve: Use the parchment paper overhang to lift the S’mores Brookie Bake out of the pan. Using a lightly greased kitchen knife, cut the brookie into 4 even rows, then into 2-inch squares.
18. Carefully toast the marshmallow topping on all sides with a kitchen torch on a heatproof surface before serving.
19. Enjoy!