Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 0.25 tsp Sea salt
  • 0.5 cup (115g) Unsalted butter, melted and hot
  • 1 cup (200g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp Vanilla extract
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 0.5 cup (65g) All-purpose flour
  • 0.25 tsp Salt
  • 0.5 cup (90g) Semi-sweet chocolate chips
  • 2 cups (100g) Mini marshmallows
  • 2 Graham crackers, roughly snapped into shards
  • 1 Hershey’s bar (43g), broken into rectangles

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a small bowl, stir together the graham cracker crumbs, 6 tbsp melted butter, 2 tbsp sugar, and 0.25 tsp sea salt until it reaches the consistency of wet sand. Press firmly into the bottom of the prepared pan.
  3. Bake the graham cracker base for 8 minutes until fragrant and slightly golden. Remove from oven and let cool slightly.
  4. In a large mixing bowl, whisk the 0.5 cup hot melted butter and 1 cup granulated sugar until well combined. Whisk in the eggs and vanilla extract until the batter is smooth.
  5. Sift in the cocoa powder, all-purpose flour, and salt. Fold the dry ingredients into the wet until just combined, then stir in the semi-sweet chocolate chips.
  6. Pour the brownie batter over the par-baked graham cracker crust and spread evenly. Bake for 22-25 minutes.
  7. Remove the pan and top the brownies with mini marshmallows, graham cracker shards, and Hershey’s bar pieces. Return to the oven for 5-7 minutes, or until marshmallows are puffed and toasted golden brown.
  8. Allow the brownies to cool completely in the pan before lifting the parchment paper to slice into 16 squares.