Ingredients
The following ingredients have 1 Servings
- 1 ¾ cups finely crushed graham crackers
- 7 tablespoons unsalted butter (melted)
- ½ cup 1 stick unsalted butter
- 9 ounces chocolate (I used a mix of semi-sweet and milk chocolate)
- 2/3 cups lightly packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon chocolate extract
- ¼ cup Dutch-processed cocoa
- 1 cup flour
- ½ teaspoon salt
- Marshmallows
Instruction
- Mix together the graham cracker crumbs and the melted butter until well-combined (I used a food processor).
- Line an 8 x 8-inch baking pan with parchment paper and fill with the graham cracker crumbs. Pour the crumbs in the bottom of the pan and pack the crumbs down as much as possible. Place in the refrigerator until ready to use. Preheat the oven to 350F.
- Melt the butter and the chocolate together in a double boiler. Mix well. Beat the sugar and eggs together very well, then add to the chocolate. Stir in the extracts.
- In a small bowl, mix together the cocoa powder, flour, and salt together. Add to the chocolate and mix well until there are no lumps.
- Take out the baking pan and pour the batter over the graham cracker crust and spread to the edges.
- Bake for 30 minutes. Place marshmallows over the top of the brownies and bake for an additional 1 – 2 minutes. Remove and torch the tops of the marshmallow. You can also try to use the broiler in the oven and keep a careful eye on the toasting. Best if slices when cool.
