S'more To Love Recipe

Preheat and prepare pan

Preheat oven to 175°C (350°F). Line a 9x9-inch (23x23 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly grease parchment.

Melt chocolate and butter

In a heatproof bowl set over a pot of simmering water (double boiler) or in 20–30 second bursts in the microwave, melt the 200 g chopped bittersweet chocolate with 115 g butter, stirring until smooth. Remove from heat and let cool 5 minutes.

Mix sugar and eggs

Whisk 200 g granulated sugar into the cooled chocolate mixture until combined. Add 2 whole eggs, one at a time, whisking until glossy. Stir in 1 tsp vanilla extract.

Fold in dry ingredients

Sift together 85 g flour, 25 g cocoa powder and 1 tsp salt. Fold the dry mixture into the chocolate mixture gently until just combined; do not overmix.

Add Oreos and marshmallows

Fold in 120 g coarsely chopped Oreo cookies and 120 g mini marshmallows, reserving a handful of marshmallows and small Oreo pieces to sprinkle on top.

Bake

Spread batter evenly into prepared pan. Scatter reserved marshmallows and Oreo pieces on top. Bake for 22–28 minutes until edges are set and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).

Cool and slice

Cool completely in pan on a wire rack (about 1–1.5 hours) to let brownies set. Use parchment overhang to lift brownies from the pan and slice into 9 or 12 squares, as desired.

Make graham milk

Combine 300 ml whole milk, 200 ml heavy cream and 90 g graham cracker crumbs plus 1 tbs honey in a medium saucepan. Warm gently over medium heat until just steaming (do not boil), whisking to extract graham flavor, about 5 minutes. Remove from heat, cover and steep 20 minutes to infuse. Strain through a fine-mesh sieve, pressing on crumbs; discard solids and return liquid to saucepan. Stir in pinch of salt.

Temper egg yolks

In a bowl whisk 4 egg yolks with 90 g sugar until pale and slightly thickened. Rewarm the strained milk mixture over medium heat until it just begins to steam. Gradually pour about one-third of the warm milk into the yolks while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk, stirring continuously.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon and reaches about 78–82°C (170–180°F). Do not boil or the eggs will curdle.

Cool and churn

Remove from heat and stir in 1 tsp vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Chill the custard in an ice bath until quickly cool to room temperature, then refrigerate until fully cold (at least 3 hours or overnight). Churn in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency.

Harden

Transfer churned gelato to a shallow container, press plastic wrap on surface to prevent ice crystals, and freeze at least 4 hours to firm before serving alongside brownies.

Make fudge sauce

Place 120 g chopped dark chocolate in a heatproof bowl. Heat 120 ml heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let sit 1 minute, then whisk until smooth. Stir in 15 g unsalted butter and 1 tsp light corn syrup if using, for a glossy finish. Keep warm or reheat gently before serving.

Plate

For each serving, place one brownie square on a plate. Add a generous scoop (about 100–120 g) of graham cracker gelato next to or on top of the brownie. Spoon warm fudge sauce over the brownie and a little over the gelato if desired.

Finish and garnish

Sprinkle 1–2 teaspoons of extra graham cracker crumbs over the gelato, tuck an Oreo half into the gelato or alongside the brownie, and, if you like, torch the top marshmallows briefly with a kitchen blowtorch for a toasted s'mores look. Serve immediately.