- 10 tablespoons unsalted butter
- 1 cup sugar
- 3/ 4 cup unsweetened cocoa powder
- 1/ 4 heaping teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/ 2 cup all purpose flour
- 6 graham crackers
- 3/ 4 heaping cup marshmallow fluff
Preheat the oven to 350°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper.
Combine the butter and sugar in a large bowl. Add cocoa powder and salt and stir until all lumps are gone.
Stir in vanilla, eggs and flour and mix with a wooden spoon until the batter is smooth and thick.
Spread half of the batter into the pan.
Add one layer of graham crackers on top of the batter. This will use 4 1/2 graham cracker sheets. Crumble the remaining 1 1/2 graham crackers into a small bowl and save for later.
Add the remainder of the batter to the top of the graham crackers and use your hands or the back of a spoon to spread evenly on top.
Top with marshmallow fluff and finally graham cracker crumbs.
Bake for approximately 28-33 minutes or until the brownies have set. Let cool completely on a rack.
Cut into 25 squares and watch them disappear.