My great friend Laura is a wonderful cook and her lemon bars, guacamole and salads dressings are famous in our circle of friends. She was in charge of dessert for a recent dinner and quite kindly brought these to share. The graham cracker crust was perfect and was the star of this sinfully gooey dessert.
These look half done, but just the inside was molten. The outside of the brownies were dense and chewy.
She purposely left the pan on my kitchen countertop… but after a few grazings and slivers they have been banished to the neighbors.
I wish I had them back…
For the Crust:
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups crushed graham cracker crumbs
- 2 tablespoons sugar
- Pinch fine salt
For the Brownie:
- 1 box Dark Chocolate Brownies
For the Topping:
- 4 cups large marshmallows
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, prepare the brownie batter according to the directions on the box.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle is to your preferred level of “gooeyness”. For a more gooey inside check after 20 minutes. For brownies more well done bake for 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.