Ingredients
10½full-sheet graham crackers,(or 1½ cups graham cracker crumbs)
6tbspunsalted butter,melted
⅓cupgranulated sugar
10tbspunsalted butter
1¼cupsgranulated sugar
¾cupunsweetened cocoa powder,plus 2 tbsp
¼tspsalt
½tsppure vanilla extract
2large eggs,cold
½cupall-purpose flour,spooned and leveled
25large marshmallows,(½ of a standard package), or mini marshmallows
Preparation
Preheat the oven to 325 degrees F.
Using a food processor or blender, pulverize the graham crackers into a fine crumb.
Pour into a medium bowl and mix with melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.
Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30-second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes.
Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny.
Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Spoon into crust.
Bake for 28 minutes. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows.
If the marshmallows aren’t toasted, turn on the broiler for 1 minute.
Remove from the oven and allow to cool to room temperature before slicing. Run a very sharp knife under warm water when slicing.
Serve, and enjoy!
