spin me around the room like a marionette

theflyingpotatoes64:

S’more Brownies

Servings: about 24

Ingredients

Brownies with Graham Cracker Crust

• 1 + 1/2 Cups Graham Cracker Crumbs – about 12 to 15 sheets
• 2 sticks plus 6 Tablespoons Butter – melted
• 4 Large Eggs
• 1 Cup plus 2 Tablespoons Brown Sugar
• 1 Cup White Sugar
• 1 Tablespoon Vanilla extract
• 1 + 1/4 Cup Cocoa
• 1 Teaspoon Salt
• 1 +1/2 Cup All-purpose Flour
• 1 Teaspoon Baking Powder
• 10 sheets of Graham Crackers – broken into individual crackers.
• 1 bag Marshmallows, little or big (little does work best)

Chocolate Glaze

• 4 Oz. Chocolate – I used 2 ounces of milk and 2 ounces of semi-sweet
• 3 Teaspoons light corn syrup
• 5 Oz. Heavy Cream

Directions

Brownies

Preheat oven to 350°F and butter pan.  Line pan with parchment paper- this will make your life way easier later.  Make sure paper goes up the sides. 

Mix together graham cracker crumbs, 2 tablespoons brown sugar, and 6 tablespoons of melted butter.  Pour this into the prepared pan and press into the bottom of the pan.  Bake crust for 7 minutes.  Remove from oven and let cool. 

In a medium bowl, sift together cocoa, flour, salt, and baking powder.  Set aside. 

Beat 4 eggs until light and fluffy and then beat in 1 cup of brown sugar and 1 cup of white sugar. 

Mix in 2 sticks of melted butter and vanilla.

Blend in the dry ingredients into the wet ingredients. Mix to combine.  Try not to over mix. 

Pour batter onto cooled graham cracker crust and bake for 20 to 25 minutes or until toothpick when inserted comes out clean – a few crumbs hanging on is good, but I like a fudgy brownie. 

Remove from oven and let cool on a wire rack. 

Chocolate Glaze ( make this while brownies are in the oven)

Place chocolate (broken into pieces) and corn syrup in a medium sized bowl.

Put heavy cream in a small pan and bring to a boil over medium heat.

Pour hot cream over chocolate and corn syrup and let sit for 5 minutes. 

Whisk until smooth. 

Place in refrigerator to cool. 

Construction

Once glaze and brownies are completely cool, pour and spread glaze evenly over cooled brownies.

Spread the marshmallows evenly over the chocolate glaze.  Pop this into the oven for 5 to 7 minutes, letting the marshmallows puff up.  Remove from oven and immediately top with graham crackers.  Let this cool before you cut and serve.  Cut using a buttered knife will make life easier and less sticky. 

These are crazy good and very messy…so don’t try to eat them dantily, just scarf ‘em.