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© Culinary Prestige, 2017
• ¼ tsp baking powder
• ¼ tsp salt
• 3 large eggs (room temperature)
• 2 tsp pure vanilla extract
• 4 cups large marshmallows
Directions:
Preheat oven to 350 degrees Fahrenheit. Line a square baking pan (8-inches) with
aluminum foil (enough so it folds over the sides of the pan).
Grind up crackers in a food processor and transfer crumbs to a bowl. Separately,
melt 5 tbsp butter in a saucepan. Stir melted butter into cracker crumbs. Press mix-
ture into bottom of lined pan and bake for 12 minutes. Cool on a rack when done.
While that bakes, combine 1 cup chocolate child with cocoa powder, remaining but-
ter and 3 tbsp of water in a microwave-safe bowl. Microwave on high for 1 min-
utes. Whisk until smooth. Set aside and let cool. Separately, whisk sugar, our, bak-
ing soda, and salt in a small bowl. Go back to the cooled chocolate and whisk in
the eggs and vanilla. Add dry ingredients to the chocolate mixture along with the re-
maining chocolate chips. Stir everything to combine.
When the graham cracker crust is cooled, spread the batter over it evenly with a
spatula. Bake brownies for 40 minutes or until an inserted toothpick comes out al-
most clean. When done, top the brownies with the marshmallows and use your cu-
linary torch to brown them until they are golden and gooey. Cool the brownies on a
rack and remove them from the pan by lifting up the foil. Cut and serve.
While the recipes that came with your culinary torch gave you a nice jumping off
point, these recipes will hopefully push you to use your torch more often for all dif-
ferent kinds of recipes. Try all of them at your leisure and remember to follow all of
the user instruction and safety tips from the original manual whenever using your cu-
linary torch. Please continue to enjoy your professional culinary torch!
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