- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 large brownies 1x
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 large brownies 1x
Scale:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 large brownies 1x
Ingredients
- 6 graham cracker sheets
- 3/4 cup butter
- 1 cup bittersweet chocolate chips
- 1 1/3 cup granulated sugar
- 2 eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 7.5oz marshmallow fluff (or 15oz if you’re feeling crazy)
Instructions
- Preheat oven to 350°F. Line a 8″x8″ baking pan with parchment paper, then grease the bottom with butter or spray. Arrange graham crackers in a single layer on the bottom of the pan. Set aside.
- In a microwave-safe bowl, melt the butter. Remove from microwave and stir in bittersweet chocolate.
- Microwave for 20-30 seconds more. This should melt the chocolate completely. If it doesn’t, put it in the microwave for another 15 seconds.
- In a separate bowl, whisk together sugar and eggs. Slowly whisk in the melted chocolate mixture, then fold in the flower, cocoa powder, vanilla extract, salt, and espresso powder with a spatula.
- Pour batter into prepared pan. Bake for 25 minutes, then remove from oven and top with fluff. Place back in the oven for 10 minutes, until the fluff turns a nice golden brown color.
- Allow to cool completely before removing from pan and cutting into 9 large squares.
