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1
Preheat the oven to 375 degrees F.
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2
Line a 10 x 15 x 1 inch jellyroll pan with foil.
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3
Grease the foil.
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4
Melt the butter (on top of the stove or in the microwave).
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5
When the butter is about half melted, add the chocolate.
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6
When the chocolate is about half melted, remove from the heat and stir until the butter and chocolate are completely and smoothly melted.
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7
Stir in the sugar, vanilla and eggs until it's all mixed in.
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8
Don't use a mixer, you don't want to get too much air into the batter.
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9
Stir in the flour, stir well, work those muscles.
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10
Mix in the graham cracker crumbs.
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11
Pour the batter into the greased pan and smooth out the top.
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12
The batter will very nearly fill the pan.
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13
Don't worry, it won't spill over.
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14
Bake for 30 minutes, or until the cake is just set.
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15
Remove from the oven and cool on a rack for 10 minutes.
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16
Cover with the cooling rack and invert the pan.
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17
Remove from the pan, and peel off the foil.
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18
Cool upside down for another 15 minutes.
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19
Invert the cake onto another rack and let cool to room temperature.
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20
Be patient, these babies are worth it.
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21
Slice with a serrated knife into 25 brownies.
