2 1/2 c graham cracker crumbs
1/4 c sugar
10 T melted butter
Melt butter, mix in graham cracker crumbs and sugar. Spread the mixture into a foil lined (foil should hang over the edge of the pan) and greased 9×13 inch pan pressing down to create a crust in an even layer. Bake at 350 degrees for 15 minutes or until golden.
Remove from oven and set aside.
6 T butter
6 ounces bittersweet chocolate
2 c sugar
2 eggs
2 egg yolks
2 t. vanilla extract
1 1/2 c flour
1/2 c unsweetened cocoa powder
1/4 t salt
10 ounce bag mini marshmallows
In a double boiler, melt butter and chocolate together, stirring constantly. Remove from heat and cool for a couple of minutes.
Beat in eggs, egg yolks, sugar and vanilla. Stir flour and cocoa powder. Pour batter on top of the crust. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean.
Turn oven to broil. Spread marshmallows over brownies in an even layer. Place the pan into the oven, broil until the marshmallows just begin to brown to your preferences.
Remove from oven and let brownies cool completely. Lift brownies out of the pan. Store in an airtight container
