Description
The ooey gooey chocolate texture of the brownies plus the crunchy and gooey toasted marshmallows and the buttery graham cracker crust equals heaven!
Ingredients
- 4 ounces, weight Semi-sweet Chocolate
- 12 Tablespoons Unsalted Butter
- 2 Eggs
- 1 cup Sugar
- ½ cups All-purpose Flour
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Salt
- 1-½ cup Graham Cracker Crumbs
- Marshmallows, As Desired To Cover Top (we Used The Flat Ones)
Preparation
Preheat oven to 350 F. Butter the base of a 9×9 baking pan and put parchment paper on top so it hangs over the edges of the pan. Butter the parchment paper
Melt the chocolate and 8 tablespoons of the butter in a glass bowl in the microwave. Heat it for 30 seconds at a time and stir between additional 30 second increments. Continue until melted.
In a large bowl beat the eggs with the sugar until the sugar is mostly dissolved then add the chocolate mixture. Add the flour, vanilla and salt and mix well.
In a medium sized bowl, melt the remaining 4 tablespoons of butter then mix in the graham cracker crumbs.
Pour the graham cracker butter mixture into the pan and spread it to cover the bottom. Pour the brownie batter over top of the graham cracker base.
Bake for 25 minutes. Test with a toothpick before removing them from the oven. They may need more time and if so keep baking and checking every couple of minutes, until the toothpick comes out clean.
Once fully baked, remove pan from oven and add the marshmallows on top. Set the oven to broil (on low) and place pan back into the oven. Watch closely to make sure marshmallows don’t burn.
