Name: S'mores Brownies
Ingredients: 1/2 cup + 2 tbsp all-purpose flour; 1/2 teaspoon salt; 1 tablespoons dark unsweetened cocoa powder; 5.5 ounces milk chocolate, chopped; 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces; 3/4 cups granulated sugar; 1/4 cup packed light brown sugar; 2 eggs, at room temperature; 1 stick butter; 1 70z container of marshmallow fluff; 1–1/2 cups powdered sugar; 1/2–1 tsp salt; 3/4 cups graham cracker crumbs (graham crackers that have been crushed into crumbs); 2 tbsp milk powder; 1 tbsp sugar; 1/4 tsp kosher salt; 3 tbs butter (melted) or as needed; 2 tbsp heavy cream

Ingredients

1/2 cup + 2 tbsp all-purpose flour
1/2 teaspoon salt
1 tablespoons dark unsweetened cocoa powder
5.5 ounces milk chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
3/4 cups granulated sugar
1/4 cup packed light brown sugar
2 eggs, at room temperature

Marshmallow Frosting:

1 stick butter
1 70z container of marshmallow fluff
1–1/2 cups powdered sugar
1/2–1 tsp salt

For the Graham Crumb:

3/4 cups graham cracker crumbs (graham crackers that have been crushed into crumbs)
2 tbsp milk powder
1 tbsp sugar
1/4 tsp kosher salt
3 tbs butter (melted) or as needed
2 tbsp heavy cream

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Instructions

Make the brownies:

Preheat oven to 350°F. Butter the sides and bottom of a 9×9-inch baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour, salt, and cocoa powder together. Place the chocolate and butter in a saucepan (or using a double broiler) over medium-low heat, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the pot on the stove and add the sugar and brown sugar. Whisk until completely combined, then remove pan from stovetop and allow to come to room temperature.
Add 2 eggs to the chocolate mixture and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is still visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
Let the brownies cool completely, then lift them out of the pan using the parchment paper.
While they’re cooling, prepare the crumb and frosting.

Make the graham crumb:

Preheat the oven to 250 degrees, and line a sheet pan with parchment paper of a silicone baking mat.
Toss the graham cracker crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.
Spread out on the lined baking sheet and bake for 20 minutes, until they have browned a bit and smell toasted. Allow the crumb to cool and store in an airtight container until ready to use.

Make the marshmallow frosting:

Beat together the butter, marshmallow fluff, and salt until incorporated. Then, slowly add in the powdered sugar in 1/2 cup increments and beat until the frosting is fluffy and airy. You can add more or less powdered sugar to get your desired consistency and sweetness level.
Frost the brownies and sprinkle the graham on top.
Cut into squares and serve. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.