BROWNIES

1. Preheat oven to 300 degrees.
2. Grease the bottom and sides of a 9″ x 9″ square pan with butter. Lay a piece of parchment paper across the bottom and up the sides of the pan, allowing the paper to hang over the sides of the pan by one to two inches. Butter the bottom and sides of the paper, and dust the bottom and all sides with cocoa. Set aside.  Note:  If you are using a kitchen torch later in this recipe, parchment paper is fine.  However, if you plan on using your oven broiler, use foil instead.  The parchment paper will catch on fire.
3. In the bowl of a stand mixer, fitted with the paddle attachment, mix the eggs on medium speed until they are light, foamy, and lemony.  Add the vanilla and mix to incorporate.
4. Place a wire mesh strainer or a sifter over the mixing bowl. Place the sugars, flour, salt, and cocoa in the strainer, and sift the ingredients into the mixing bowl. Mix the ingredients on medium speed just until the dry ingredients are incorporated.
5. Slowly add the butter with the mixer on low speed. Mix only until the butter is mixed in and stop mixing.
6. Spread the batter into the prepared pan.
7. Bake for exactly 45 minutes. A toothpick inserted into the center of the brownies should come out clean.
8. Sprinkle the crushed graham cracker crumbs over the brownies, sprinkle the chocolate pieces evenly over the top, followed by the pieces of graham crackers.  Place the pan back in the turned-off oven for about 1 minute until the chocolate is almost melted and remove from the oven.  Using an offset spatula, lightly press down on the melty mixture.  This will help keep the graham crackers intact so they won’t crumble off when you eat them.  Set aside while you make the marshmallow topping.

MARSHMALLOW FLUFF TOPPING

1. Add the egg whites, cream of tartar, salt, and sugar to the heatproof bowl of a stand mixer.  Set the bowl over a saucepan of simmering but not boiling water.  (The water should have bubbles around the edges but it shouldn’t be bubbling in the center).  Whisk the mixture constantly until the mixture reaches 160 degrees, about 4 minutes.  The sugar should no longer be grainy when a small amount is rubbed between your fingers.  Remove the bowl from the water.  Dry the bottom of the bowl and place it on a stand mixer, fitted with a whisk attachment.  Whisk on high speed until stiff glossy and cool peaks form, about 4 minutes.  Add the vanilla and beat for about 30 to 45 seconds until stiff peaks form again.
2. Lightly score the brownies into 9 squares or eyeball them.  Using a cookie scoop, place a large dollop of the marshmallow mixture on top of each square.  You can spread it out or leave it swirled upward.  I left it swirled up until after I placed them under the broiler, then I lightly mashed it down on each one.
3. Either use a kitchen torch or place the brownies under an oven broiler for just a few seconds, until the marshmallow topping is lightly browned.  Note:  If you are planning to use your oven broiler for this, make sure you line your pan with foil, not parchment paper.  The paper will catch on fire within seconds.  Trust me on this one!
4. Optional…you can lightly mash down the topping on each one while it’s warm and melty if you want.

If not serving right away, place brownies in an airtight container.  I don’t suggest layering them.  The marshmallow topping will hold up for a couple of days at room temperature.