By: Melanie Barnard
Fudgy, double-chocolate brownies are baked on a graham cracker base and topped with toasted marshmallows in this clever reincarnation of classic s’mores. To cut, spray a knife with cooking spray so it slides easily between the marshmallows.
9 whole cinnamon graham crackers, halved crosswise
3/4 cup unsalted butter, cut up
4 oz. unsweetened chocolate, coarsely chopped
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup all-purpose flour
1 1/2 cups semisweet or milk chocolate chips
35 regular-sized marshmallows
1. Heat oven to 350°F. Spray bottom of 13x9-inch baking pan with cooking spray. Arrange graham crackers over bottom of pan, overlapping slightly or breaking to fit, if necessary.*
2. Melt butter and unsweetened chocolate in medium saucepan over low heat, stirring frequently. Remove from heat; stir in sugar, brown sugar and vanilla until blended. Stir in eggs until blended and smooth; stir in flour. (Batter will be smooth, thick and shiny.) Stir in chocolate chips. Spoon and gently spread over graham crackers.
3. Bake 35 to 40 minutes or until top is just set and toothpick inserted in center comes out with moist crumbs attached.
4. Heat broiler. Place marshmallows on their sides evenly over top of brownies. Broil 30 seconds to 2 minutes or until marshmallows are puffed and tops are golden brown. Serve slightly warm or at room temperature.
TIP *Depending on the shape of your pan, you may have part of a graham cracker left over.
PER BAR: 190 calories, 8.5 g total fat (5 g saturated fat), 2 g protein, 29 g carbohydrate, 30 mg cholesterol, 35 mg sodium, 1 g fiber