Summer Camp Brownies

steps

1. Preheat the oven to 350. Line a 9 by 13-inch baking pan with parchment paper. Line a baking sheet with aluminum foil.

2. Spread the cocoa powder over a small baking sheet and bake until a toasted aroma fills the air, 4 minutes or so. Remove from the oven and set aside.

3. Evenly spread the marshmallows over the foil-lined baking sheet and use a kitchen torch to heat them until golden. It’s OK if some catch fire a bit. (If you don’t have a kitchen torch, preheat the broiler and broil the marshmallows until golden, 1 to 2 minutes-keep a close eye on them, because they can go from perfectly toasty to burned really quickly!) Set aside.

4. In a large bowl, whisk together the sugar, melted butter, and vanilla.

5. Add the eggs one at a time, whisking until well incorporated after each addition. Add the melted chocolate and whisk until smooth.

6. Using a spatula, stir in the flour, toasted cocoa powder, malted milk powder, baking powder, and salt until combined. Set aside a handful or two of the graham cracker pieces and toasted marshmallows, then add the remainder to the batter and stir to combine. Add the graham cracker pieces and toasted marshmallows and stir to combine.

7. Scrape the batter into the prepared pan and smooth out the top with the spatula. Sprinkle the surface of the batter with the reserved graham crackers and toasted marshmallows. Bake for 40 to 50 minutes, until a cake tester inserted into the center comes out only slightly gooey.

8. Remove from the oven and let cool in the pan for at least 30 minutes or* up to 1 hour before cutting into squares. Store in an airtight container at room temperature for 3 to 4 days or in the freezer for up to a month.