Epic, Brownie Kit, S'mores

YOU WILL NEED:

Crust: 

3 tablespoons melted butter

Brownie:

5 tablespoons melted butter

2 large eggs

2 tablespoons water

DO NOT EAT RAW BATTER.

HIGH ALTITUDE (OVER 3,500 FT): Preheat oven to 325°F. Grease 8x8-inch pan. Prepare crust and brownie batter as diected. Bake 37 to 40 minutes, until toothpick inserted 1-inch from edge of pan comes out clean. Toast marshmallows and decorate as directed above.

PAN SIZE 8-Inch square pan

BAKE TIME* 32-36 mins

*PLUS MARSHMALLOW TOASTING TIME.

INGREDIENTS:

8 tablespoons unsalted butter, melted, divided

2 eggs

2 tablespoons water DO NOT EAT RAW BATTER.

DIRECTIONS:

1. PREP

Preheat oven to 350°F. Spray 16 muffin cups with baking spray. Stir together graham crust mix and 3 tbsp melted butter in a medium bowl until moistened. Divide crust evenly into cups, about 1-1/2 tbsp each. Press until firm.

2. MIX

Stir together brownie mix, eggs, remaining 5 tbsp melted butter and water in a large bowl until blended, about 50 strokes. Divide batter evenly into muffin cups on top of crust, about 2 tbsp each.

3. BAKE

Bake on rack in center of oven 24-26 min, until centers are set. Cool on wire rack 10 min. Increase oven temp to 425°F. Run knife around the edge of cupcakes to loosen if needed and remove from pans. Place on baking sheet.

4. DECORATE

Top cupcakes with marshmallows. When oven is at 425°F, place baking sheet on rack in center of oven and bake cupcakes until marshmallows are toasted, 2-5 min. Watch carefully to avoid burning. Remove from oven and cool completely. Massage fudge pouch 15 seconds. Cut off one corner of pouch and drizzle fudge over cupcakes just before serving.

1. Prep

PREHEAT oven to 350°F. SPRAY 8x8-inch metal pan with PAM. STIR TOGETHER graham crust mix and 3 tablespoons melted butter in a medium bowl until moistened. PRESS into bottom of greased pan.

2. Bake

STIR TOGETHER brownie mix, eggs, 5 tablespoons melted butter and 2 tablespoons water in a large bowl until blended, about 50 strokes. POUR batter evenly on top of crust. Spread gently with a rubber spatula. BAKE on rack in center of oven 32 to 36 minutes, until toothpick inserted 1-inch from edge of pan comes out clean. REMOVE pan from oven.

3. Toast

INCREASE oven temperature to 425°F. SPRINKLE marshmallows evenly over cooked brownies. When oven reaches 425°F, BAKE 2 to 4 minutes, until marshmallows are lightly browned. COOL completely on wire rack.

4. Decorate

MASSAGE fudge pouch 15 seconds. Cut off one corner of pouch and drizzle fudge over brownies. +CUT brownie bars into squares and enjoy! +Spray knife with PAM to prevent marshmallows from sticking.