What could be better than warm chocolate brownies? How about warm chocolate brownies with a graham cracker crust and topped with toasted marshmallows? No, these bars are not on any January cleanse programs, but if you are living your life on the wild side and didn’t make any dieting resolutions this year, it’s time to get out the chocolate and whip these up. I know you won’t regret it.
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted and cooled
- 4 tablespoons unsalted butter, cold
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons Dutch process cocoa powder
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup canola oil
- 3/4 cups (297 g) granulated sugar
- 1/4 cup (99 g) packed brown sugar
- 1 teaspoons pure vanilla extract
- 2 cups mini marshmallows
Preheat oven to 350F degrees. Grease an 8-inch square baking pan and then line with a parchment sling.
For the crust:
Combine all the graham cracker crust ingredients in a medium bowl and mix with a spatula until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes.
Remove the pan from oven and let cool on a wire rack.
For the brownies:
In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring until smooth. Set aside to cool slightly.
In a small bowl, whisk the flour, baking powder, and salt.
In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and evenly over the graham cracker crumbs, and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the skewer should not be wet, but should have a good amount of crumbs clinging to it.
Remove the pan from the oven, and turn the oven off. Sprinkle the mini marshmallows over the top and return the pan to the oven and let cook for 1-2 minute more, just until the marshmallows are a bit melty and stick the the top of the brownies by themselves. Transfer the pan to a wire rack and let cool completely.
Use the parchment paper sling to gently lift the brownies from the pan. Use a kitchen blow torch to toast the top of the marshmallows, keeping away from the parchment paper. If any marshmallows start on fire, blow them out. (You can also use your oven broiler, but be warned that the parchment paper will need to be removed first, or it will start on fire.) Let cool, then cut into squares and serve.