Place ½ of the diced brownie on the bottom of a mason jar.
Add ½ of the marshmallow and repeat the layers.
Top with the graham crumbles and mini marshmallows and brûlée the marshmallow with a torch.
Instructions for Marshmallow Creme
Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring the mixture to a boil until the mixture reaches 240°F on a candy thermometer (stir the mixture occasionally).
Place the egg whites and cream of tartar in a stand mixer bowl that has a whisk attachment. Whip the egg whites to a soft peak, trying to make the eggs and sugar mixture ready at the same time.
When the syrup hits 240 degrees, slow the mixer to low and add 3T of the syrup slowly to the whites. Do not add too fast or you will scramble the whites. Increase the speed and continue adding the mix and whip for about 8 minutes on medium high until slightly stiff and glossy. Add the vanilla and whip for 1.5 minutes more.
4 oz Christie Cookie Brownie, Small Diced
4 oz Marshmallow Crème, Recipe Follows or buy a commercially available product