from: San mig pure foods culinary center
For the graham cracker base:
1 pack crushed Graham crackers
1/4 cup magnolia gold butter, unsalted, melted and cooled
For the brownie layer:
1-1/2 cups purefoods baron all-purpose flour
1/2 cup princess cake flour
1/2 teaspoon bake best baking powder
1-1/2 cups baker's best margarine
1-1/2 cups cocoa powder
1/2 light corn syrup
1/4 cup corn oil
3 cups sugar
2 cups mini marshmallows
Line a 12x6x2-inch baking pan with Glad Cook and Bake paper. Set aside.
To make the graham base, combine graham crackers and butter in bowl. mix well. press onto prepare pan. chill to set.
to make the brownie layer, blend all-purpose flour, cake flour and baking powder. set aside. in a pan, melt margarine, cocoa powder, syrup, and corn oil over low fire. remove from heat and cool slightly. set aside. beat eggs until light in color. add sugar gradually. continue beating until stiff. fold in flour mixture until blended. pour over set graham crust. bake at 350 degrees F for 25 to 30 minutes or until done. When brownie has fully baked, sprinkle marshmallows on top and bake for another three minutes. Cool and cut into squares. best served warmed in the microwave oven.
makes five to six dozens brownie squares.
(wow dami) /heh