Ingredients:

  • 1 cup (225g) unsalted European-style butter
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp (15g) pure vanilla bean paste
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (60g) graham cracker crumbs, finely pulsed
  • 1 tsp (6g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 tbsp (8g) cornstarch
  • 6 oz (170g) semi-sweet chocolate bar, roughly chopped
  • 1 cup (50g) mini marshmallows, frozen
  • 2 graham cracker sheets, broken into 1/2-inch pieces
  • 1 tsp (5g) flaky sea salt, for finishing

Instructions:

  1. Place the butter in a light-colored stainless steel skillet over medium heat. Whisk constantly as it melts and foams until it turns a deep amber and smells nutty. Immediately pour into a bowl.
  2. Cool the brown butter by letting it sit for 10 minutes until warm but not hot.
  3. Mix the cooled butter with 3/4 cup (150g) dark brown sugar and 1/2 cup (100g) granulated sugar until gritty and combined.
  4. Beat in 1 large egg, 1 large egg yolk, and 1 tbsp (15g) vanilla bean paste until the mixture lightens in color.
  5. Fold in 2 cups (250g) all purpose flour, 1/2 cup (60g) graham crumbs, 1 tsp (6g) baking soda, 1/2 tsp (3g) fine sea salt, and 1 tbsp (8g) cornstarch until no white streaks remain.
  6. Stir in 6 oz (170g) chopped chocolate until evenly distributed.
  7. Gently fold in the frozen marshmallows and 2 broken graham sheets until just barely mixed.
  8. Scoop 3 tbsp mounds onto a tray and bake at 350°F for 10 minutes until the edges shatter and marshmallows are golden. Sprinkle immediately with flaky sea salt.