Graham cracker base with a layer of homemade salted caramel sauce, covered in a rich and fudgy chocolate brownie and topped with roasted marshmallows. All the elements of a great s'more just upgraded to a salted caramel brownie!
Line a 9"x9" square baking pan with baking paper or grease with butter.
Crush the digestive biscuits (graham crackers) and mix with the melted butter.
Press into the base of the prepared baking pan and place in the fridge while you make the salted caramel sauce.
To make the salted caramel sauce, place the butter and brown sugar in a pot on a medium to high heat and allow the butter to melt.
Add the milk and bring to a rolling boil and boil for two minutes.
Remove from the heat and stir in the salt. Place in the fridge to cool while you make the brownie layer.
Melt the dark chocolate and butter together.
Beat the eggs, sugar, brown sugar and vanilla extract together until light in colour.
Stir through the chocolate mixture.
Stir in the flour and cocoa and set aside.
Preheat the oven to 180°C (350°F).
Pour the salted caramel over the digestive biscuit base and spread into an even layer.
Spread the brownie mixture over the salted caramel layer and place in the oven for 20-25 minutes. A skewer inserted in the middle should have loose crumbs attached. The middle may be a bit wobbly if you want a super fudgy brownie.
Top with the marshmallows and place back in the oven on the top rack for a further 2-5 minutes. The marshmallows will spread and turn golden on top.
Allow to cool for 10 minutes and serve warm or allow to cool in the fridge for an hour or two.