Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- 6 tablespoons unsalted butter, melted (for crust)
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted (for brownie)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 3 cups large marshmallows (or mini marshmallows)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. 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 into the bottom of the prepared pan using the bottom of a measuring cup to create an even layer. Bake for 8 minutes, then remove from the oven and set aside.
- In a large mixing bowl, whisk together 1/2 cup of melted butter and 1 cup of sugar until well combined. Add the eggs and vanilla extract, whisking vigorously for about a minute until the mixture lightens in color. Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix. Fold in the chocolate chips.
- Pour the brownie batter over the pre-baked graham cracker crust. Use an offset spatula to spread the batter to the edges in an even layer. Place the pan back in the oven and bake for 22–25 minutes. The center should be set but still slightly soft to the touch. Do not overbake, as they will continue to firm up as they cool.
- Remove the pan from the oven and immediately switch your oven to the broiler setting. Arrange the marshmallows in a single, tight layer over the hot brownies. Place the pan under the broiler for 1–2 minutes. Watch them constantly! Marshmallows burn in seconds. Once they are golden brown and toasted, remove the pan from the oven.
- Allow the brownies to cool completely in the pan for at least 1 hour. This allows the layers to set and makes slicing much cleaner. Lift the brownies out of the pan using the parchment paper overhang. Use a hot, wet knife to slice into 16 squares, wiping the knife between each cut to handle the sticky marshmallow topping.
- Cook Time: 55 minutes