[adapted from my S’mores Brownies]

Yield: 16 cups; Prep Time: 30 minutes; Cook Time: 20 minutes

ingredients for bottom layer

• 10 sheets graham crackers (4 rectangles = 1 sheet)
• 5 Tbsp butter
• 2 Tbsp granulated sugar

ingredients for top layer

• 2 squares Baker’s unsweetened chocolate
• 6 Tbsp butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg and 1 egg white
• 1/2 cup all-purpose flour
• 1/4 cup milk chocolate chips
• 16 marshmallows

instructions

1. Preheat your oven to 350 degrees Farenheit.  Line two cupcake tins with 16 liners.
2. Place graham crackers in a large freezer baggie and bang at them like crazy with a rolling-pin or sturdy plastic cup.  A few chunks are ok, but overall you want crumbs.  Add 2 Tbsp sugar to the bag and shake to combine.
3. Place 5 Tbsp of butter in a large, microwave-safe bowl.  Microwave until completely melted.  Pour graham cracker crumbs into butter and stir until all of the crumbs are wet.
4. Place 1 heaping Tbsp of graham cracker mixture into the bottom of each cupcake liner.  Use your finger tips to gently press it down, forming a bottom crust.  Set aside.
5. Place baking chocolate and 6 Tbsp butter in a large, microwave-safe bowl and microwave until melted.  Do 30 second intervals on low-power, stirring regularly.
6. Stir 1 cup sugar into melted chocolate-butter mixture.  Allow to cool for 1 – 2 minutes.
7. Stir in eggs and vanilla extract.
8. Fold in flour.  Then fold in chocolate chips.
9. Spoon 1 heaping Tbsp of brownie batter into each cupcake liner.
10. Press 1 marshmallow vertically into the center of each cup.
11. Bake for 18 – 20 minutes, until a knife inserted into the center of a brownie comes out clean.