| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 45 min |
| Cook: | 40 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 45 min |
| Cook: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- Deselect All
- 20 graham crackers
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter, melted
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups semisweet chocolate, finely chopped
- 3 large eggs, beaten
- 1 tablespoon vanilla extract
- 1 1/4 cups granulated sugar
- 3/4 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk chocolate chips
- 1/2 cup 60 percent cacao bittersweet chips, optional
- 1 bag marshmallows
Instructions
- Preheat the oven to 350 degrees F.
- Put the graham crackers in a large plastic bag. Using a rolling pin or skillet, crush the crackers into fine crumbs.
- In a bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of lightly greased (8- by 8-inch) baking dish. Bake the crust until slightly darkened and firm to touch, approximately 10 to 12 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F, while preparing the brownie batter.
- Melt the butter and semisweet chocolate together in a double boiler over simmering water. Allow to cool slightly (but not harden), then add the eggs, vanilla, and sugar. Sift together the flour, baking powder and salt, and add to the chocolate mixture. Add additional chocolate chips, if desired, at the last minute, folding them in to combine.
- Pour the brownie batter over the graham cracker crust and bake for 35 to 40 minutes, taking care not to overbake. A tester stuck into the brownies will not come out clean when done cooking. The idea is to create a center with a texture close to fudge. Remove the brownies from the oven and allow to cool before topping with marshmallows.
- To serve, top the brownies with marshmallows and broil until the marshmallows are melted, golden and bubbling. Serve immediately and enjoy.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 793 |
| Total Fat | 48 g |
| Saturated Fat | 28 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 5 g |
| Sugar | 64 g |
| Protein | 8 g |
| Cholesterol | 143 mg |
| Sodium | 338 mg |
| Serving Size | 1 of 10 servings |
| Calories | 793 |
| Total Fat | 48 g |
| Saturated Fat | 28 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 5 g |
| Sugar | 64 g |
| Protein | 8 g |
| Cholesterol | 143 mg |
| Sodium | 338 mg |
Reviews
I can make them 1 day.
The brownies were dense and moist and the graham cracker crust was delicious. This recipe was easy and produced some of the best brownies I’ve ever eaten!
All this recipe needs is a little tweaking in my opinion. The flavor is yummy and fun! The center brownie part is moist and chocolate rich. Just the way I like my brownie. I followed the recipe to a T. Baked in a 8×8 pan the batter comes right up to the brim. So this makes for a tall and decadent brownie. I felt the graham cracker crust was way to thick crumbly. Next time I will make it with half the crumbs and add just a bit more butter. I did have to leave the brownie in the oven about 15 minutes longer than the recipe called for and it still came out moist. As stated this is to be eaten right away. With that said the marshmallow top works great! Next time I will add slightly warmed marshmallow fluff to the top. That way we can also enjoy the next day and not have the thick glue like topping to struggle with. I’m having a piece right now and the next day the brownie itself is super moist.