Yummy, gooey brownies. Makes one 9x13 pan. They have to cool all the way down before you can serve them, because of their gooeyness, so you have to plan a little ahead of time.
Ingredients:
2 Ghiradelli Triple Chocolate Brownie Mixes
oil, water, and egg for the brownie mixes
2 sleeves of graham crackers
2 C of chocolate chips (I like to mix milk and semi-sweet)
1 bag of mini marshmallows
Directions:
Pre-heat oven to 350.
Cover 9x13 pan with foil and oil the foil.
Mix one brownie mix according to package instructions. Mine calls for 1/3 C of oil, 1/3 C of water, and 1 egg.
Spread first brownie mix into bottom of 9x13 pan.
Place whole graham crackers in a single layer over the brownie mix so that the entire pan is covered. You might need to break them in half to fit along the side of the pan.
Pour chocolate chips evenly over the graham cracker layer.
Next pour mini-marshmallows evenly over the chocolate chip layer.
Finally, mix the remaining brownie mix and add 2 extra Tablespoons of water to help it spread more easily. Pour it evenly over the marshmallows and gently spread if necessary to cover the entire pan.
Bake at 350 for about 40 minutes or until top brownie layer has a crust and mallows are browning. They will still appear more moist at the top than a regular pan of brownies, but you want to make sure that the brownie mix is not raw.
Remove from oven and let cool on a cooling rack for several hours. Once they are cool, you can remove the entire thing by carefully lifting on the corners of the foil. Use a plastic knife to cut the squares. I have served them in cupcake papers in order to keep them from sticking together on the platter. Enjoy!
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