Ingredients
Scale
- FOR THE BROWNIES:
- 1 stick Unsalted Butter
- 10 ounces, weight Semi-sweet Chocolate, Chopped
- 1–½ cup Sugar
- 4 whole Eggs
- 1 teaspoon Vanilla Extract
- ¾ cups Flour
- ½ teaspoons Salt
- 13 oz. jar marshmallow fluff
- 7–8 square graham crackers
Instructions
- Preheat oven to 350 Degrees
- In a square 9X9 pan, spray the edges with baking spray and layer the bottom with large pieces of the graham cracker squares. Set aside.
- In a saucepan over low heat, melt the butter then add the chocolate. Stir the chocolate with a rubber spatula until blended well. Remove from heat, set aside and allow to cool to room temperature.
- In a large bowl, beat together the sugar and the eggs, adding eggs one at a time. Add the vanilla extract, flour, and salt. Then add the chocolate mixture and beat with a handheld mixer until well blended. Pour the batter into a 9X9 square pan over the graham crackers and then bake for 25-30 minutes. Remove from the oven and allow the brownies to cool.
- Once the brownies have cooled, spread the marshmallow fluff evenly on top of the brownies. Turn your oven on broil and place the brownies on the top shelf of the oven leaving the oven slightly open. Keep in the oven for 3-5 minutes. You don’t want the marshmallow to burn so DO NOT WALK AWAY. Remove once golden brown and toasted and serve as desired.