3 main ingredients: Graham Cracker crumbs, Brownie mix and Marshmallow Fluff.
1/3 cup of sugar
6 T melted butter
1 1/2 cups finely ground graham cracker
Mix the sugar and ground graham crackers together, then add the melted butter (it’s easier to mix the dry ingredients first).
Press the mixture firmly into a 9×13 pan. You can use parchment paper on the bottom of the pan to make removal easier, but it’s not necessary.
Bake crust for approx. 7 minutes at 350 degrees
While the crust bakes, prepare the brownie mix in a separate bowl.
Pour the brownie mix onto the graham crust and bake as directed minus two minutes for an extra gooey center.
While the brownies are still warm spread marshmallow fluff (store bought or homemade) to desired thickness, I used 1 1/2 – 2 cups. To keep the fluff from sticking to EVERYTHING, spray desired utensil (measuring cup, scooper, spatula etc…) with Pam.
To achieve the nice light brown texture place the dish under the broiler for 30-45 SECONDS. And watch it closely as it can burn quickly. Sprinkle with graham cracker crumbs. Enjoy.
Homemade Fluff Layer
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
2 egg whites
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract
Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.
While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.
When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.
When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla.