Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 6–8 whole graham crackers
- 1.5 cups mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1 graham cracker, crushed (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal. Lay the whole graham crackers across the bottom of the pan in a single layer, breaking them as needed to fit the space perfectly.
- In a medium bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla extract, beating the mixture until it looks smooth and slightly glossy. Sift in the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this ensures a fudgy texture.
- Pour the brownie batter over the graham cracker base and spread it evenly with a spatula. Place the pan in the oven and bake for 20 to 22 minutes. The center should be set but still slightly soft to the touch.
- Remove the pan from the oven. Immediately sprinkle the mini marshmallows, chocolate chips, and crushed graham cracker bits over the top of the hot brownies. Return the pan to the oven for another 5 to 8 minutes. For a toasted look, turn on the broiler for the last 1-2 minutes until the marshmallows turn golden brown. Watch closely to prevent burning!
- Place the pan on a wire rack and let the brownies cool completely. This is the hardest part, but it allows the marshmallows to set and the layers to bond. Once cool, lift the brownies out using the parchment paper and slice them into 16 squares using a sharp, lightly oiled knife.
- Cook Time: 45 minutes