| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies &, Bars | 12 | Servings | |
INGREDIENTS
| 3/4 | c | Fine graham cracker crumbs |
| 3 | tb | Sugar |
| 3 | tb | Butter, melted |
| 1/2 | c | Butter, room temperature |
| 2 | oz | Unsweetened chocolate |
| 1 | c | Sugar |
| 2 | lg | Eggs |
| 1/2 | ts | Vanilla |
| 1/2 | c | Flour |
| 3 | oz | Milk chocolate, finely chopped (or 1/2 cup milk chocolate chips) |
| 1 1/2 | c | Mini marshmallows |
INSTRUCTIONS
BASE BROWNIE LAYER TOPPING Heat oven to 350. Line an 8" square pan with a double thickness of foil, letting ends extend above pan on 2 sides. Lightly grease foil in pan. For Base: In a small bowl mix all ingredients until blended. Press evenly over bottom of lined pan. For Brownie Layer: Melt butter and unsweetened chocolate in a large bowl in the microwave or meduim size saucepan over low heat. Stir until blended. Off heat, whisk in sugar, then eggs and vanilla. Stir in flour just until blended. Spread batter evenly over crumb mixture. Bake for 22 to 25 minutes until a pick inserted in the center comes out with a moist crumb. Sprinkle milk chocolate over warm brownie layer and let stand 5 minutes until chocolate melts. Spread evenly. Topping: While brownie is still warm, sprinkle marshmallows evenly over top covering the milk chocolate completely. Broil 5 to 6" from heat source for 20 to 30 seconds or until golden brown. Cool in pan on wire rack. Lift foil by ends onto cutting board. Cut brownie in bars using a lighly oiled knife to prevent marshmallows from sticking. Posted to FOODWINE Digest 03 Jan 97 Recipe by: Laura Hunter From: Laura Hunter <LHunter722@AOL.COM> Date: Sat, 4 Jan 1997 15:42:32 -0500
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