Brown butter blondies made with graham cracker crumbs as the base, dark chocolate ganache on top, and toasted marshmallows on top of that.
Graham Blondie Layer– 113g or ½ cup butter– 170g or ¾ cup brown sugar– 1 egg plus 1 yolk– ½ tsp fine sea salt– 1 tsp pure vanilla extract– 100g or ¾ cups all purpose flour– 130 g graham crackers or 1 packed cup graham cracker crumbSecond Layer: Chocolate Ganache– 200 g dark chocolate 70% cocoa solid– 200 g heavy creamThird Layer: Marshmallow– Store-bought Marshmallows enough to cover the top layer– OR Homemade Marshmallow see this recipe for topping– OR Swiss Meringue
Turn the oven on to 350 F. Insert parchment paper into an 8-inch square baking pan.
STEP 1 .
Put the butter in a frying pan and cook it until it melts and then sputters and spits until you can see brown bits at the bottom. Stir the butter with a rubber spatula or
wooden spoon until it's almost silent and there are lots of brown bits. Take the pan off the heat right away so it doesn't burn. Allow to cool a bit.
Use a food processor to turn the graham crackers into a powder. Mix the vanilla, sugar, and salt into the butter with a whisk. After you add the egg and yolk,
One minute of vigorous whisking. Mix flour and graham cracker crumbs with a rubber spatula. Use a spatula or hands to evenly distribute batter in pan. Bake 20–25 minutes until edges are golden. Cool ganache completely.
Finely chop chocolate and place in heatproof bowl. Over low heat, heavy cream should steam. After stirring, melt chocolate for a minute. Mix to shine. Cool blondies and refrigerate.
Top with your topping and toast with a kitchen torch. Instead of a kitchen torch, use your oven's high broil feature, but let it cool before slicing.