Ingredients
Scale
- 1 1/2 cups Graham cracker crumbs (about 10–12 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 1/2 cup unsalted butter, melted and slightly cooled (for brownies)
- 1 cup granulated sugar (for brownies)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 3 cups miniature marshmallows
- 2 Graham crackers, roughly broken into pieces for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment with non-stick cooking spray or a little butter.
- In a medium bowl, combine the Graham cracker crumbs, 6 tablespoons of melted butter, and 2 tablespoons of sugar. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 8 minutes, then remove it from the oven and set it aside while you prepare the brownie batter.
- In a large mixing bowl, whisk together the 1/2 cup of melted butter and 1 cup of sugar until well combined. Add the eggs and vanilla extract, whisking vigorously until the mixture is smooth and slightly pale. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix. Fold in the chocolate chips.
- Pour the brownie batter over the pre-baked Graham cracker crust and spread it into an even layer with a spatula. Place the pan back in the oven and bake for 22–25 minutes. The center should be set but still slightly soft to ensure a fudgy texture. Do not overbake at this stage, as the brownies will go back in the oven briefly.
- Remove the pan from the oven and immediately sprinkle the miniature marshmallows and broken Graham cracker pieces over the top. Switch your oven to the broiler setting. Place the pan back in the oven on the top rack for 1–2 minutes. Watch closely! The marshmallows will brown and puff up very quickly. Once they are golden brown and toasted, remove the pan from the oven.
- Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour. This allows the layers to set so you get clean cuts. Use the parchment paper overhang to lift the brownies out of the pan. Use a hot, sharp knife to slice them into 16 squares, wiping the knife between each cut to prevent the marshmallows from sticking.
- Cook Time: 55 minutes