4th of July S’Mores Brownies

Brownies with S'Mores. Chocolate fudge brownies that are rich and intense. Graham cracker crumb crust that is lightly salted and buttery. Toasted marshmallows with a billowy texture.

 

Ingredients:

Graham Cracker Crust

2 cups graham cracker crumbs (15 cracker sheets)

1/4  cup granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter, melted

 

Fudge Brownie Filling

4 ounces unsweetened chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter

2 cups granulated sugar

3 large eggs

1 tsp vanilla extract

1 cup all-purpose flour

 

Toasted Marshmallow Topping:

4 cups (packed) miniature marshmallows

 

Set the temperature of the oven to 350 degrees Fahrenheit. Line a 13" baking pan with foil. Coat with nonstick cooking spray. Combine the graham crumbs, sugar, and butter in a large mixing bowl to make the graham cracker crust. Firmly press the crumb mixture into the bottom of the pan to form an even 1/4′′ thick crust.

In a large mixing bowl, combine the chocolate and the butter. Microwave on high for 2 minutes, or until the butter is melted. Stir the chocolate until it is completely melted.

Add the sugar and mix well. Combine thoroughly.

Beat in the eggs and vanilla until well combined, about 1 minute.

Mix in the flour until it is just combined. Scrape down the bowl's sides and give it one last stir. Spread the brownie batter evenly over the crust in the baking pan.

Bake for 30-35 minutes until a toothpick inserted into the center yields only a few fudgy crumbs.

The top ought to be gleaming. Allow the brownies to cool completely on a wire rack, for approximately 1 hour. Set your oven's broiler to high. Spread the cooled brownies with the marshmallows. Broil the marshmallows for 1-2 minutes, or until they begin to brown. Keep an eye on them because they can burn quickly once they start to brown. Allow the pan to cool. For removing the bars from the pan, lift the foil overhang. Peel the foil sides down. Using a sharp knife, cut into squares.