Within this recipe is a fantastic brownie—just the right balance of fudgy and cakey with a crackle top—embellished with crunchy graham crackers and big melting marshmallows. If you’d prefer the classic, just leave those two ingredients out and bake as directed.
- 16 Tbs. (2 sticks) unsalted butter
- 10 oz. bittersweet chocolate, finely chopped
- 1 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1 tsp. kosher salt
- 1 1/3 cups cake flour
- 3 Tbs. natural cocoa powder
- About 6 graham crackers, roughly crushed with your hands
- About 12 jumbo marshmallows
Preheat an oven to 350°F. Generously butter a 9-by-13-inch baking dish.
In a saucepan over low heat, melt the butter and chocolate, stirring often, about 4 minutes. Remove from the heat and whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers. Pour into the prepared dish and spread evenly. Top evenly with the marshmallows.
Bake until a toothpick inserted into the center comes out almost completely clean, 30 to 35 minutes. Transfer the dish to a wire rack and let cool, then cut into big, gooey squares. Makes 12 brownies.
Baker’s note: To make it easier to cut the brownies, fill a tall glass with very hot water and have a paper towel handy. Dip your knife in the water and wipe it off before each cut. This works great for cutting anything sticky, such as frosted layer cakes or cookie bars.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).