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1
With rack in the center of oven, preheat oven to 325^F.
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2
Butter sides of a 9 inch square cake pan with 2 inch sides.
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3
Fold 18 x 12 inch piece of foil in half crosswise.
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4
Line pan with foil, allowing to extend over two of the sides.
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5
Butter foil.
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6
Blend graham crackers, sugar and butter in food processor to form moist crumbs.
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7
Press crumbs evenly into bottom of prepared pan.
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8
Bake until light golden brown, about 7 minutes.
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9
Cool crust on wire rack.
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10
For the Brownies: Melt 8 oz milk chocolate and 6 tablespoons butter in heavy medium saucepan over very low heat, stirring until smooth.
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11
Cool mixture to room temperature.
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12
Sift flour and salt into small bowl until well blended.
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13
Whisk in melted chocolate/butter mixture.
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14
Gently fold in dry ingredients.
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15
Mix in 4 oz.
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16
chopped chocolate and spread batter over crust.
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17
Bake until toothpick inserted in center comes out clean, about 23 minutes.
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18
(Surface may crack) Place marshmallows over hot brownies, spacing evenly Cover tightly with foil and let stand 15 minutes.
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19
Remove foil cover from pan.
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20
Using wet fingers, press marshmallows together to fill in any uncovered spaces.
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21
Sprinkle grated chocolate over.
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22
Cool completely on rack.
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23
Lift brownies from pan using foil sides as aid.
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24
Cut into squares.
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25
Can be made 1 day ahead.
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26
Store in airtight container at room temperature.
