Description
Fudgy dark chocolate brownies over a crisp graham base with stretchy toasted marshmallow cobwebs.
Ingredients
Scale
- 1 1/2 cups (150 g) fine graham cracker crumbs
- 3 tbsp (40 g) packed light brown sugar, for the crust
- 1/4 tsp fine salt, for the crust
- 6 tbsp (85 g) unsalted butter, melted, for the crust
- 3/4 cup (170 g) unsalted butter, for the brownie
- 6 oz (170 g) bittersweet chocolate, chopped
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar, for the brownie
- 2 large eggs (100 g without shells), room temperature
- 1 large egg yolk (18 g), room temperature
- 2 tsp (10 ml) vanilla extract
- 1/2 tsp instant espresso powder
- 3/4 cup (94 g) all-purpose flour
- 1/2 cup (43 g) Dutch-process cocoa powder
- 1/2 tsp fine salt, for the brownie
- 3 cups (150 g) mini marshmallows
- 1 tsp (5 ml) neutral oil, plus more for fingertips
- 1 oz (28 g) melted dark chocolate, optional, for spiders
Instructions
- Heat the oven to 350°F (175°C). Line a 9-inch (23 cm) square light metal pan with crossed parchment slings.
- Mix graham crumbs, crust brown sugar, crust salt, and melted crust butter. Press firmly into the pan and bake for 8 minutes.
- Melt brownie butter with chopped chocolate. Whisk in granulated and brown sugars, then eggs and yolk one at a time. Add vanilla and espresso powder.
- Sift flour, cocoa, and brownie salt over the bowl. Fold just until combined.
- Spread batter over the crust. Bake for 27-32 minutes, until the center gives thick moist crumbs. Cool completely.
- Microwave marshmallows and oil in 15-second bursts, stirring until elastic. Cool briefly.
- With lightly greased fingers, stretch small portions into irregular threads over the slab. Lightly torch selected points if desired.
- Add optional chocolate spiders. Let set for 15 minutes and cut into 16 squares.
Notes
Cool the brownies completely before adding the marshmallow web, and use a light touch with the torch so the strands remain visible.