Ingredients
24 Honey Maid Graham Wafers, divided
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
3/4 cup butter
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
2-1/2 cups Jet-Puffed Miniature Marshmallows
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Natural cocoa for American-style baking — brownies, chocolate cake
Filipino chewy brown rice cake — topped with grated coconut
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Heat oven to 350F. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Place 18 wafers in prepared pan, trimming as necessary to fit. Break remaining wafers into pieces; reserve trimmed and broken wafer pieces for later use. Chop 4 oz. chocolate; place in large microwaveable bowl. Add butter. Microwave on MEDIUM 2 min. ; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over wafers in pan. Bake 30 to 32 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Meanwhile, chop remaining chocolate. Sprinkle marshmallows and chopped chocolate over brownie; bake 3 to 5 min. or until marshmallows begin to puff. Press reserved wafer pieces gently into marshmallows. Cool. Use foil handles to lift brownie from pan before cutting to serve.