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1
Preheat the oven to 350 degrees F.
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2
Put the graham crackers in a large plastic bag.
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3
Using a rolling pin or skillet, crush the crackers into fine crumbs.
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4
In a bowl, combine the graham cracker crumbs, sugar and melted butter.
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5
Press the mixture into the bottom of lightly greased (8 by 8-inch) baking dish.
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6
Bake the crust until slightly darkened and firm to touch, approximately 10 to 12 minutes.
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7
Remove the crust from the oven and reduce the temperature to 325 degrees F, while preparing the brownie batter.
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8
Melt the butter and semisweet chocolate together in a double boiler over simmering water.
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9
Allow to cool slightly (but not harden), then add the eggs, vanilla, and sugar.
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10
Sift together the flour, baking powder and salt, and add to the chocolate mixture.
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11
Add additional chocolate chips, if desired, at the last minute, folding them in to combine.
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12
Pour the brownie batter over the graham cracker crust and bake for 35 to 40 minutes, taking care not to overbake.
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13
A tester stuck into the brownies will not come out clean when done cooking.
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14
The idea is to create a center with a texture close to fudge.
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15
Remove the brownies from the oven and allow to cool before topping with marshmallows.
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16
To serve, top the brownies with marshmallows and broil until the marshmallows are melted, golden and bubbling.
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17
Serve immediately and enjoy.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
