S’mores Brownies

Preheat the oven to 350°F and grease an 8×8 pan.

In a large, microwave-safe bowl, combine the butter and chocolate chips. Microwave for 30-second intervals, stirring after every 30 seconds, until the chocolate chips have melted. Let it cool slightly, then stir in the sugar.

Stir in the eggs, one at a time, beating well after each egg. Stir in the vanilla extract. Set aside.

In a small bowl, whisk together the cornstarch, cocoa powder and salt. Add the cornstarch mixture into the brownie batter, and stir for 1-2 minutes or until well-combined.

Pour the brownie batter into the greased pan, and bake at 350°F for 35-40 minutes or until a tester inserted in the center comes out with a few crumbs attached.

Once the brownies are done, remove the pan from the oven, turn the oven broiler on low, and immediately top brownies with the mini marshmallows and graham cracker crumbs. Put the brownie pan back in the oven and broil on low until the marshmallows are lightly golden in color. Watch the marshmallows while they are being broiled. Trust me, you want toasted marshmallows, not burnt marshmallow topping!

Once the marshmallows are lightly toasted, remove the brownies from the oven, and insert the Hershey’s bar pieces a few inches away from each other, three across and four down.

Let the brownies cool completely before serving, and enjoy!

Note: Use gluten free graham cracker crumbs for the gluten free version of this recipe.