Thursday, January 8, 2015

S'more Brownies



Ingredients

Crust:
6 Tablespoons butter, melted
1 1/2 cups crushed graham cracker crumbs
Pinch fine salt

Brownies:
8 Tablespoons (1 stick) butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large cold eggs
1 cup all purpose flour

Topping:
4 oz of milk chocolate bar- broken into squares/chunks
2 cups mini marshmallows

Directions

Preheat oven 325F
Line an 8 by-8-inch square baking pan with foil so it has an inch-long overhang.
For the Crust:
Lightly grease the foil with a dab of melted butter.
In a medium sized bowl stir together the butter, graham crumbs and salt and press the mixture evenly over the bottom of the pan.
Bake for 20 minutes until golden brown.
While the crust is baking making the brownie battetr.
For the Brownies:
Melt the butter and chocolate over low heat in a medium size sauce pan over low heat.
Mix in the sugars, vanilla and salt.
Add the eggs one at a time and beat vigorously to make a thick and glossy batter.
Fold in the flour and gently stir until just incorporated.
Pour batter over the cooked crust.
Bake about 40-45 minutes until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs.
Remove from the oven and nestle the chocolate chunks into the brownie crust.
Top with the mini marshmallows.
Carefully position a rack about 6 inches from the broiler and preheat on low.
Toast marshmallows under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes.
Cool on a rack, gently removing the brownies from the pan using the aluminum flaps.
Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares. If you dip your knife into a glass of warm water between each cut, it helps reduce the stickiness.
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