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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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For the brownie layer you can use a box brownie mix; just prepare as directed on the package. Haven't made them yet so the prep time is a guess. Ingredients:
3 cups graham cracker crumbs, divided (about 45 crackers, crushed) |
6 tablespoons butter, melted |
1/2 cup shortening |
1/2 cup butter |
1 cup cocoa |
2 cups sugar |
4 eggs |
2 teaspoons vanilla |
1 cup flour |
1/2 teaspoon salt |
3 cups miniature marshmallows |
1 cup milk chocolate chips, melted |
Directions:
1. Preheat oven to 350°F Line a 13x9-inch pan with foil so foil extends over 2 ends. Grease foil and sides of pan.
2. For the crust, combine 2 3/4 cups graham cracker crumbs and butter in a medium bowl; mix well. Press evenly into prepared pan. Bake for 5 minutes. Set aside.
3. For the brownies, melt shortening and butter over low heat or in the microwave. Remove from heat and add cocoa, blending well with a wooden spoon. Add sugar and mix well. Add eggs one at a time, beat well, by hand, after each addition. Stir in vanilla, flour, and salt. Do not overmix. Pour brownie batter over graham cracker crust; spread evenly. Bake 25-30 minutes. Transfer the pan to a wire rack; cool completely.
4. In a microwave-safe bowl, heat marshmallows on HIGH, stirring once, until slightly melted, 20-30 seconds.
5. Spread the marshmallows over the brownies.
6. Sprinkle the remaining graham cracker crumbs over the marshmallows.
7. Spoon melted chocolate into a resealable plastic bag. Snip off 1 corner of the bag; drizzle the chocolate over the brownies.
8. When the toppings are cool, use the foil overhangs as handles and lift the brownies out of the pan; transfer to a cutting board. Cut the brownies into 24 pieces.
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