There's smore's when you want to relive your girl scouts days. There's brownies when all you have are eggs and chocolate. Then there is this recipe that will save your life. If not your life, at least your night. Get a cold glass of milk, merge your two loves together, and say ahhh.
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces
For the Graham Cracker Crust:
3 cups graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
¾ cup unsalted butter, melted
1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line the pan with foil, leaving some overhang, and then butter the foil; set aside.
2. Combine the graham cracker crumbs, sugar and salt, mixing well. Add the melted butter and, using a fork, toss until the entire mixture is moist. Dump the graham cracker mixture into the prepared baking pan, pressing it into an even layer. Bake for about 15 minutes, or until golden brown.
3. Meanwhile, prepare your brownie recipe.
- 1. Adjust oven rack to lowest position.
- 2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
- 3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes.
- 4. Pour the brownie batter over the cooked graham cracker crust, spreading it into an even layer. Bake the brownies according to the directions.
5. As soon as the pan comes out of the oven, top the marshmallow layer with the pieces of graham cracker, pressing down slightly so that the pieces of graham cracker get nestled into the marshmallow.
6. Cool completely and then cut into squares. Store at room temperature in an airtight container.