Lacey’s Pantry – S’mores Brownies

By Lacey Newlin

Serves: 8
Time: 1 Hour

Graham Cracker Crust
• 1 cup pulverized graham crackers (about 6
graham crackers, blended or food  processed)
• 1/3 cup butter (melted)
• 1/4 cup brown sugar
• 12 Tbsp butter
• 1 cup brown sugar (lightly packed)
• 3/4 cup white sugar
• 4 eggs
• 1 1/2 tsp vanilla
• 1/4 cup flour
• 1 cup cocoa powder
• 1 cup milk chocolate chips
• 4 Hershey Bars
• 10-ounce bag of mini-marshmallows

Preheat oven to 350 degrees Fahrenheit
Grease an 8×8 baking pan
Graham Cracker Crust
Pulverize graham crackers and stir in melted butter. Stir in brown sugar. Press into bottom of baking sheet and set aside.
In a heavy sauce pan melt butter and stir in white and brown sugars, stir over medium heat for about one to two minutes until sugar starts to dissolve. Remove from heat, add vanilla. Add eggs in one at a time and whisk them into the sugar butter mixture. Add flour and cocoa powder and stir together. Fold in chocolate chips.
Pour brownie mixture over the top of graham cracker crust. Bake for 40 minutes. Remove from oven and turn oven to broil. Immediately put chocolate bars over the top and top them with mini-marshmallows (or cut up large marshmallows). Broil for one to two minutes (keep an eye on them so they don’t burn), remove once brown. Let cool and enjoy.