Ingredients:
Graham crackers (about 4 large graham crackers)
1/2 cup butter
1 ounce unsweetened baker’s chocolate
1/4 water
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla
1 cup granulated sugar
pinch of salt
2 large eggs
1/4 cup all-purpose flour
4.4 ounce Hershey’s milk chocolate bar, broken into 16 small sections
1 1/2 cups miniature marshmallows
Directions:
1. Preheat oven to 325 degrees. Line the bottom and sides of an 8-inch square baking pan with parchment paper making sure that 2 sides have at least a 2 inch overhang. Lay graham crackers in the bottom of the pan, breaking graham crackers into sections to cover entire bottom of pan.
2. In a medium size sauce pan on medium heat, add butter, baker’s chocolate and water. Whisk until melted, then whisk in unsweetened cocoa until combined. Remove sauce pan from heat and whisk in vanilla, sugar and salt.
3. Let mixture cool for about five minutes, then whisk in eggs one at a time until fully combined. Whisk in flour.
4. Pour mixture into the prepared 8-inch baking pan. Bake for 35 minutes. Remove pan from oven and add the Hershey’s chocolate bar sections to the top. Return to oven and bake for 10 more minutes or until a toothpick inserted in middle comes out clean.
5. Remove pan from oven and add the marshmallows to the top. Position oven rack to be about 6 to 8 inches from the broiling element. Set oven to broil. When the broiling element coil looks red hot, carefully return pan to oven and broil for 20 to 25 seconds. Warning, browning occurs very fast and can burn the marshmallows.
6. Let brownies cool for 50 to 60 minutes (the wait time is long because we want the marshmallows to cool and to set up again, otherwise if we try to cut the brownies into squares it will only result in a big marshmallow goo). Once it has cooled lift out brownies from the pan using the parchment paper overhang. Cut into squares using a knife repeatedly dipped in water, cleaning the knife off between cuts with a paper towel.