Triple Chocolate S'mores Brownies
Author: 
 
Makes 24 large, thick brownies.
Ingredients
  • GRAHAM CRUST:
  • 1¼ cups finely crushed graham crackers (9 double crackers) ...more for decorating if desired
  • ¼ cup melted butter
  • ¼ cup brown sugar
  • BROWNIES:
  • 1 cup plus 2 tablespoons butter (or 2¼ sticks)
  • 3 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • ¾ cup unsweetened cocoa
  • ½ cup special dark unsweetened cocoa
  • 1½ cups mini chocolate chips (divided)
  • 1½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups mini marshmallows
Instructions
  1. Heat oven to 350 F. Lightly grease a 9x13 baking pan and line with parchment. (The grease will hold the parchment in place.) Spray parchment with a flour/oil baking spray like Baker's Joy.
  2. Combine graham cracker crumbs with ¼ cup melted butter and brown sugar. Press evenly into prepared pan.
  3. In a large pot, melt the butter. Remove from heat and add the sugar. Stir until well combined.
  4. In a small bowl or measuring cup, beat the eggs and vanilla until frothy. Add to pot and stir well.
  5. Add both kinds of cocoa, ½ cup of mini chocolate chips, flour, soda, baking powder, and salt. Stir JUST until combined. (A few streaks of flour showing is fine.)
  6. Drop spoonfuls of dough evenly over crust and smooth gently with an offset spatula, being careful not to disturb the crust. Spread close to edges of the pan.
  7. Bake for approximately 25 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
  8. Remove from oven and place on rack. Sprinkle with remaining 1 cup of mini chocolate chips. Let the pan sit undisturbed for 5 minutes (chips will be melted - you don't need to spread them) and then top with a single layer of mini marshmallows.
  9. Broil just until the marshmallows are golden brown. DON'T walk away - this goes fast, and you don't want black marshmallows! (They're pretty tasty at a campfire, but not so much on a baked treat.)
  10. Sprinkle with additional crushed graham crackers if desired, and allow brownies to cool in the pan on a rack for at least 30 minutes. Lift out by the parchment and cut into squares. Hint: the longer you wait, the easier they are to cut. If they're sticky and gooey, run a very sharp knife in butter before cutting each row.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=4786