Cracker Brownies Recipes

Steps:

• Preheat oven to 350°. Combine cracker crumbs, sugar and cinnamon. Stir in melted butter. Press onto bottom of an ungreased 13x9-in. baking pan. Bake until lightly browned, 7-9 minutes. Cool on a wire rack., For brownies, melt unsweetened chocolate on high in a microwave, stirring every 30 seconds. Cool slightly. Cream butter and sugar on medium speed until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition; beat in melted chocolate and vanilla. In another bowl, whisk together flour, cocoa, baking powder and salt; stir into creamed mixture. Fold in 1 cup miniature marshmallows. , Spread batter over graham cracker crust. Top with 1 cup marshmallows and broken graham crackers. Bake until center is set, 18-22 minutes (do not overbake).

Steps:

• In a large bowl, combine all ingredients. Spread into a greased 8-in. square baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• For the graham cracker layer: Preheat oven to 350 degrees F. Grease and line an 8-inch square baking pan with parchment, leaving a 1-inch overhang on each side.
• Add the graham crackers, cinnamon, chili powder and salt to a food processor and pulse to break up. Add the butter and pulse until the ingredients are combined and the mixture resembles sand. Press the mixture into the prepared baking pan. Refrigerate while you make the brownie layer.
• For the brownie layer: Combine the eggs, sugars and vanilla extract in a large bowl. Mix until well combined. Add the melted butter, cocoa powder, flour, baking powder, cinnamon, ancho chile powder and salt. Stir to combine, but take care to not overmix. Add the chocolate chips and fold in.
• Spread the entire brownie layer mixture over the top of the graham cracker crust. Bake until the top is dry and firm, about 40 minutes. (A cake tester will not come out clean because the brownies are so fudgy!) Let them cool completely.
• For the marshmallow frosting: Turn the oven to the broil setting. Adjust the oven rack so it's 6 inches from the heat source.
• Spread the mini marshmallows on an unlined sheet tray, then broil until toasty and charred, about 1 minute. (As an alternative, use a kitchen torch and char until you have your desired level of darkness.) Let cool to touch.
• Add the butter and powdered sugar to a bowl and beat until fluffy and well mixed. Add the marshmallow creme and vanilla and stir until combined. Set aside.
• Spread the marshmallow frosting over the top of the cooled brownie. Add the charred mini marshmallows all over.
• Remove from the pan and cut into squares.

Steps:

• In a bowl whisk together 2 of the eggs, the granulated sugar, 2 tablespoons of the water, 1/4 teaspoon of the salt, and 1/4 teaspoon of the vanilla until the mixture is smooth and stir in the chocolate wafer crumbs, the chocolate chips, and half the butter. In another bowl whisk together the remaining 2 eggs, the brown sugar, the remaining 2 tablespoons water, the remaining 1/4 teaspoon salt, and the remaining 1/2 teaspoon vanilla until the mixture is smooth and stir in the graham cracker crumbs, the pecans, and the remaining butter. Drop large spoonfuls of each mixture alternately into a greased 8-inch-square baking pan, run a knife blade through the mixtures to marble the batter, and smooth the top. Bake the brownies in the middle of a preheated 350°F. oven for 40 minutes, or until a tester comes out clean, and let them cool in the pan on a rack for 10 minutes. Cut the brownies into squares and let them cool completely.