This wasn’t the best brownie recipe I’ve ever made, but they are pretty good. The graham cereal pieces soften a bit after a couple of days. Brownie playlist: https://www.youtube.com/playlist?list=PLQhvHiBS6HlGuWFngNVwRSK1BMBWyeFOn
1 1/2 cups butter, softened
2 2/3 cups sugar
1 tbsp vanilla extract
2 cups all purpose flour
1 cup powdered unsweetened cocoa powder
1/2 tsp salt
1 cup Golden Grahams cereal lightly crushed or broken pieces of graham crackers
1 3/4 cups miniature marshmallows
4 oz or more of chocolate, chopped (or chocolate chips)
Cream the butter and sugar together until light and fluffy.
Add in vanilla and eggs and beat well.
In another bowl combine the flour, cocoa and salt together.
Add dry ingredients to wet ingredients a little at a time until combined.
Spread batter into a greased 9×13″ pan. Bake at 350F for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake or the brownies will be dry. Underbaking them slightly makes them more fudgy.
Once out of the oven, sprinkle with graham cereal and marshmallows. Broil 5-6″ away from heat for about 45 seconds until marshmallows are brown and puffy.
**WATCH your pan carefully and don’t leave the kitchen, these brown quickly!!
Remove from the oven and sprinkle with chocolate pieces. Cover with aluminum foil for 5 minutes to melt chocolate.
Best served warm, but you can allow these to cool completely.
I froze half of this batch and once defrosted, the chocolate had turned a yucky white colour and the cereal was rubbery and soggy.
I don’t recommend freezing these.
Recipe found in a Taste Of Home magazine.
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