This classic summertime treat meets brownies!
Start with your favorite brownie recipe (we’ve given you one here but feel free to use your own!), and fold in chopped graham crackers. Pour into a pan and swirl in dollops of marshmallow fluff.
Marshmallow fluff works better than marshmallows because it doesn’t melt into the batter when the brownie bakes.
Slice and serve – no campfire needed!
- 4 ounces unsweetened chocolate
- 16 tablespoons (2 sticks) unsalted butter, at room temperature, divided
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- Pinch of kosher salt
- Heaping cup coarsely chopped graham crackers
- 5-ounce jar marshmallow fluff
Pre-heat the oven to 350 degrees; grease and flour a 9 x 13 baking pan.
In a heatproof bowl set over a pan of barely simmering water melt the chocolate with 8 tablespoons of the butter. Remove from heat and let cool completely.
Beat the remaining 8 tablespoons of butter with the sugar till light and fluffy. Add the eggs and vanilla and beat again. Add the cooled chocolate mixture and beat to combine. Add the flour and salt and beat once more. Fold in the chopped graham crackers.
Pour the mixture into your prepared pan and smooth evenly. Dollop the marshmallow fluff over the batter and use a thin knife to swirl. Bake for 30 – 40 minutes or till a toothpick inserted in the center comes out with a few crumbs adhering to it. Cool in the pan on a wire rack before cutting into squares.