Brownie recipe

This is not, as a rule, a cooking blog, but these brownies rock! I cut the recipe from the newspaper; the original source is the Baltimore Sun.

S'More Squares

12 graham cracker squares It came out 15 to me, to cover the pan.
1 20-oz. box brownie mix
3 cups mini-marshmallows
1/2 cup chocolate chips
1/2 tsp. vegetable oil
Note that you'll be preparing the brownie mix as directed on the box, so you'll need whatever ingredients it calls for, probably oil & eggs.

Preheat oven to 350. Grease a 9x13 baking pan. I used butter-flavored cooking spray. Line the bottom of the pan with a single layer of graham-cracker squares. Faith did this part. I had to cut just a sliver off the end of one on each row to make them fit the pan.

In a large bowl, prepare the brownie mix according to directions on the box. I used Duncan Hines Fudgy Brownie mix. Carefully spread brownie batter evenly over graham crackers. Bake for about 25 minutes. Do not over-bake.

Remove brownies from oven. Immediately sprinkle with marshmallows; gently press marshmallows into hot brownies. I buy marshmallows once a year to make a cup of hot chocolate and then never use them again, so when I opened the bag, mine were all stuck together. I just threw them on top in sticky clumps to cover most of the surface of the brownies and didn't worry about pressing them in. Return to oven and bake another 2 minutes or until marshmallows are puffed.

Meanwhile, in a small saucepan, combine the chocolate chips and oil. Stir over low heat until melted and smooth.

Drizzle the melted chocolate over the marshmallows. Cooks who drizzle must have some miraculous spouted non-stick equipment that I don't. I just kind of spooned the melted chocolate on. It makes for a nice marbled-looking top. Cool completely. Use a knife dipped in hot water to cut into bars. Makes 24 bars.

I'm excising the nutritional information, as it's ridiculous to expect a brownie to be nutritious. Let's just say they're empty calories and leave it at that.