Let’s all welcome the beautiful fall weather with these gooey chewy s’more brownies. I don’t really know where to go from here or what else to say. These are delicious; you’ll want to eat them all;
1 cup unsalted butter
10 oz. bittersweet chocolate, chopped
1 cup sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
1 tsp. salt
1 1/3 cups flour
3 T. natural cocoa powder
6-8 whole graham crackers, crushed in your hand
9 jumbo or 12 regular size marshmallows
Preheat oven to 350 degrees. Grease a 9-by-13 inch baking dish and line with parchment paper
- In a large saucepan, melt butter and chocolate over low heat, stirring often until melted and smooth. Remove from heat and whisk in sugars. Then whisk in eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
- Sift the flour and cocoa over the chocolate mixture. Use a rubber spatula to stir just until blended. Stir in crushed graham crackers. Pour into dish, spreading evenly and top with marshmallows. (If the marshmallows start to burn before brownies are done baking, cover lightly with foil)
- Bake until a toothpick inserted comes out almost clean, 30-35 minutes. Cool and cut into gooey squares.