Position a rack in the lower third of the oven and
heat oven to 325 degrees F. Line an 8 by-8-inch
square baking pan with foil so it hangs over the
edges by about 1 inch.
For the crust- Lightly butter the foil with some
of the melted butter. Stir the rest of the butter
together with the crumbs, sugar, and salt in a
medium bowl. Press the crumb mixture evenly over
the bottom of the pan. Bake until golden brown,
about 20 minutes.
Meanwhile, make the brownie. Put the butter and
chocolate in a medium microwave safe bowl. Melt in
the microwave on 75 percent power for 2 minutes.
Stir, and microwave again until completely melted,
about 2 minutes more. Alternatively, put the
butter and chocolate in a heatproof bowl. Bring a
saucepan filled with 1 inch or so of water to a
very slow simmer; set the bowl on the pan without
touching the water. Stir occasionally until
melted. Stir the light brown and white sugars,
vanilla and salt into the melted chocolate. Add
the eggs and beat vigorously to make a thick and
glossy batter. Add the flour and stir until just
incorporated.
Pour batter into the prepared pan. Bake until the
top is crispy and a toothpick inserted into the
middle comes out mostly clean, with a few crumbs,
about 40 to 45 minutes.
Remove from the oven and carefully position a rack
about 6 inches from the broiler and preheat on
low. Layer marshmallows across the top and toast
under the broiler until golden, (keep an eye on
it, it can go quick), about 2 minutes. Cool on a
rack, gently removing the brownies from the pan
using the aluminum flaps. Carefully separate any
marshmallow from the foil and fold away. Cut into
12 (2-inch) squares.
Originally Submitted
2/13/2012
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