1. Preheat the oven to 325°F.
  2. Line an 8×8” pan with foil and grease lightly. Line the bottom of the prepared pan with graham crackers. You will need to break them in halves and fourths to get them all to fit in a single layer.
  3. Add sugar, cocoa powder and salt to a medium bowl and stir to combine. Add Kerrygold Salted Butter, vanilla and eggs to the same bowl and stir briskly until fully incorporated. Gently stir in flour until it is no longer visible. Batter will be thick.
  4. Scoop batter into pan and use an offset spatula to smooth and level the batter. Bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean. Do not overbake the brownies. Allow to cool completely in the pan.
  5. Spread marshmallow creme evenly over the brownies using an offset spatula. It’s helpful to run the spatula under hot water and wipe dry as needed to smooth the creme. Place brownies in the refrigerator for at least 30 minutes.
  6. When ready to serve, remove the brownies from the refrigerator. Move your oven rack about 6” from the broiler and preheat to medium heat. Place the pan under the broiler and broil marshmallow creme for about a minute, watching it carefully so it does not burn. Remove from the oven, cool slightly and lift brownies out of the pan and onto a cutting board using the foil.
  7. Run a large sharp knife under hot water and dry. Cut brownies into 16 even pieces, stopping to run the knife under hot water and dry it after each cut to ensure the cleanest slices. Serve immediately.