Yield 24 brownies
1 hour total time
30 minutes active time
A delicious summer dessert. These are perfect for a beach picnic, cookout or dinner party
For the Graham cracker crust
2 cups graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup + 1 tablespoon melted butter
For the Brownie batter
¾ cup unsalted butter, melted
¾ cup granulated sugar
¾ cup light brown sugar
½ cup extra dark cocoa powder, sifted
1 egg yolk
1/2 teaspoon vanilla paste
¾ cup All purpose flour,sifte
½ teaspoon salt
½ cup semisweet chocolate chips
For brownie topping
¼ cup semisweet chocolate chips
15 jet puffed marshmallows, cut in half
Preheat oven at 350F. Line a 9x13 inch sheet pan with parchment paper.
In a medium bowl mix together graham cracker crumbs, sugar, salt, and cinnamon. Then add the melted butter and using wooden spoon, stir together until mixture is evenly incorporated.
Dump mixture onto sheet pan and press it evenly and tightly across the pan.
Bake for 10 minutes.
For the brownie batter- in a medium stainless steel bowl, whisk together granulated sugar, light brown sugar, cocoa powder and salt.
Add melted butter and whisk in until evenly incorporated. Then add egg, egg yolk and vanilla paste. Whisk until incorporated.
Sift AP flour over the brownie mixture and mix in using a spatula. Add chocolate chips and mix again.
While the graham cracker crust is cooling, cut marshmallows in half.
Once the graham cracker crust has cooled, add brownie batter and spread evenly using a small offset spatula.
Bake brownies for 15 minutes. Then take them out of the oven and top them with marshmallows and chocolate chips.
Bake for another 12-15 minutes or until cake tester comes out clean.
Let brownies cool completely before slicing.