S’mores Brownies

[songbird]

S’mores Brownies





for the brownies:

1 cup butter

8 ounces semi-sweet chocolate chips

2 cups sugar

2 teaspoons pure vanilla extract

5 extra-large eggs

1/3 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon salt

2/3 cups all-purpose flour



for topping:

2 cups mini marshmallows

1/2 cup chopped graham crackers

1/4 cup semi-sweet chocolate chips

1 Hershey bar, chopped



Preheat oven to 350. Line a 13 x 9 inch pan with foil or parchment and set aside.

In a medium saucepan, melt butter over low heat. Stir in chocolate chips, and melt, stirring frequently.

When there are no more lumps, remove from heat and stir in sugar and vanilla.

Add the eggs one at a time, and mix until the mixture is smooth and glossy.

Fold in cocoa powder, salt, and flour, and mix until barely combined.

Pour the mixture into the prepared pan and bake 30-35 minutes, or until a toothpick inserted one inch from the side of the pan comes out clean.

Remove from oven and sprinkle with marshmallows, graham crackers, chocolate chips, and Hershey’s pieces.

Return to oven and bake 5 minutes, or until the marshmallows are browned and the chocolate is melty. Let cool completely before slicing and serving.

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