S'mores Brownies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Marshmallow fluff

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Cocoa powder
  • 1 1/2 cup Flour
  • 1/4 tsp Salt
  • 2 1/4 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Vegetable oil

• Snacks

  • 11 Full graham crackers

• Drinks

  • 1/2 cup Espresso/coffee, hot

• Dairy

  • 6 tbsp Butter

Found on honestandtruly.com

Description

Ingredients

• 11 full graham crackers (2 cups crumbs)
• ¼ c sugar
• 6 T butter, melted
• 2 c sugar
• ¾ c cocoa powder
• ½ t baking soda
• ¼ t salt
• ⅔ c vegetable oil
• ½ c hot espresso/coffee (or water)
• 2 eggs
• 1 t vanilla
• 1½ c flour
• 1 c marshmallow fluff

Directions

• Preheat the oven to 350 degrees, then line a 9x13 pan with tin foil.
• Place graham crackers in a food processor and pulse until they are fine crumbs or in a strong zip top bag and crush with a rolling pin. Mix with sugar. Melt the butter and stir into the crumbs. Place crumbs into the 9x13 pan, and press with a spatula. Bake for 8 minutes.
• Make brownie batter while crust bakes. Add sugar, cocoa powder, baking soda, and salt to a bowl and stir to combine. Add the oil and hot espresso/coffee (or water), and stir until combined. Beat eggs, then add to the batter along with the vanilla. Stir until well combined. Add flour, and gently mix just until the flour is no longer visible.
• Pour the brownie batter over the graham cracker crust. Add the marshmallow fluff in dollops over the brownie batter.
• Use a spatula to lightly swirl the marshmallow fluff until it is marbleized but still clearly visible as a separate layer.
• Bake at 350 degrees for 35-40 minutes, until a cake tester comes out with just a few crumbs.
• Let the brownies cool fully in the pan, then place in the fridge to firm up the graham cracker crust for 1-2 hours before cutting. Store in a tightly sealed container for 2-3 days or freeze if you dont enjoy them immediately.