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Food & Drink
1 stick of butter
4 oz semisweet chocolate, chopped
1/4c dutch processed cocoa powder
1/2 tsp baking powder
1 1/4c sugar
1/2 tsp salt
3 large eggs, room temperature
2c graham crackers, broken into pieces
2 tbsp sugar
1/4 tsp salt
6 tbsp melted butter
Preheat oven to 350 degrees. Line a 8 inch glass baking pan with nonstick parchment paper.
In a food processor, pulse all the crust ingredients until the mixture is finely ground. Press mixture evenly into the parchment-lined baking pan and bake for 10 minutes.
Whisk together flour, salt, baking powder, and cocoa powder. In a microwave safe bowl, melt together butter and semisweet chocolate in the microwave. Make sure to keep an eye on them so not to burn.
Transfer chocolate and butter into a large mixing bowl. Whisk in sugar, then mix in each egg one at a time. Using a rubber spatula, mix in flour mixture until just combined. Be careful not to overmix.
Carefully spread the batter evenly over the graham cracker crust and bake 45-50 minutes. You'll know they are down when a toothpick inserted comes out with a few moist crumbs attached. Let cool in the pan.
Gooey Marshmallow Frosting
2 egg whites, room temperature
1/4 tsp cream of tartar
1/2 tsp vanilla
This recipe makes enough frosting for a thin layer of topping. If you would like a thicker layer, double the recipe.
Whisk egg whites, sugar, and cream and tartar in a double boiler over medium-high heat. Whisk frequently until mixture reaches 160 degrees (I used a candy thermometer). Transfer mixture into bowl of electric mixer fitted with a whisk attachment. Beginning at low speed, gradually increase speed to medium-high until stiff peaks form, about 5-7 minutes. Mix in vanilla.
Using a rubber spatula, spread the frosting evenly across the top of the cooled brownies. To toast the top, use a creme brulee torch to lightly brulee the topping. Cut brownies into 9 squares with a large sharp knife and enjoy.