We love s’mores over the campfire. But, in the winter months, we love these brownies even more. And we think they taste even better when you use Milwaukee-made chocolate!
A deep dark fudgy layer of chocolate brownie is surrounded by melted Indulgence chocolate and crisp graham crackers, and topped with perfectly browned marshmallows. They’re easiest to cut when they’re fully cooled, but our guess is that you’ll have a difficult time waiting to sample their ooey-gooey goodness.
Makes one 9×13-inch pan
9 graham crackers
1 1/2 cups (3 sticks) butter
1 1/4 cups unsweetened natural Omanhene cocoa powder, sifted to remove lumps
2 1/2 cups granulated sugar
1/2 teaspoon salt
5 large eggs
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
6 graham crackers, broken in half
8 ounces Indulgence dark chocolate with sea salt, coarsely chopped
3 cups mini marshmallows
Preheat oven to 325°F
Line 9×13-inch baking pan with non-stick foil, leaving 2-inch overlap on short edges. Line bottom of pan with graham crackers, breaking up as needed to fill pan.
To prepare brownies, melt butter in a large saucepan over medium-low heat. Remove from heat; then whisk in cocoa powder until smooth. Add sugar and salt, continuing to whisk until ingredients are blended.
Add eggs one at a time, whisking just until blended. Add vanilla and stir to combine. With rubber spatula, gently flour into batter just until incorporated. Batter will be quite thick.
Spoon batter over graham crackers and spread gently, taking care not to displace crackers any more than necessary. Bake 40-45 minutes, or until toothpick inserted in the center comes out with small bits of brownie sticking to it. Preheat broiler.
Remove the brownies from oven. Sprinkle with chocolate pieces. Then arrange graham crackers on top of chocolate. Top with marshmallows. To melt marshmallows, place pan 3-4 inches under broiler for 2-3 minutes, taking care to allow them to brown, but not burn.
Cool thoroughly before slicing into bars.
Tip: The best tip for cutting the brownies cleanly is to use a hot knife for each cut. To do this, fill a tall container—a pitcher or vase works well—with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.