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1
Preheat oven to 350u00b0F.
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2
For the graham cracker crust:
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3
Combine melted butter, 1/4 cup sugar, and crumbs together and press firmly into the bottom of a greased 9x13 pan. Chill.
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4
For the brownies:
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5
In a stand mixer, cream together 2 sticks softened butter, the remaining 2 cups sugar, and vanilla extract. Beat in the eggs. Sift together the flour, salt, and cocoa. Slowly add the dry ingredients to the mixer and beat for 2 minutes.
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6
Pour the batter over the graham cracker crust in the prepared 9x13 pan. Bake for 25 minutes or until an inserted knife comes out clean. Remove brownies from heat and cover with marshmallows.Turn the oven to broil and place the pan in the oven for a few minutes until the marshmallows have puffed and are lightly toasted. Watch them the whole time so they don't burn. Remove from heat.
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7
For the ganache:
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8
In a double boiler over medium heat, combine the cream, remaining 2 tablespoons butter, and powdered sugar until boiling. Remove from heat and add the chopped chocolate. Stir constantly until completely melted and smooth.
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9
Lightly spoon ganache over the toasted marshmallows until they are covered. Break the whole graham crackers in half to form squares. Cover the ganache with the squares (there will be gaps inbetween each section). Cut into 12 pieces and serve.
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10
Extra ganache can be kept in an airtight container for up to a month in the fridge. To re-melt, place container in the microwave for 10 seconds at a time, stirring in between each interval until fully melted.
