Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 4 tbsp (56g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 0.5 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 0.5 cup (65g) all-purpose flour
  • 0.25 tsp (1.5g) salt
  • 4 oz (115g) bittersweet chocolate, chopped
  • 1.5 cups (120g) mini marshmallows
  • 6 oz (170g) milk chocolate bar, broken into squares

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. Combine graham cracker crumbs, 4 tbsp melted butter, and 2 tbsp sugar in the pan. Press firmly into the bottom and bake for 5 minutes to set.
  3. In a large bowl, whisk 0.5 cup melted butter and 1 cup sugar. Stir in eggs and vanilla extract until glossy.
  4. Sift in cocoa powder, flour, and salt. Fold with a spatula until just combined, then fold in the chopped bittersweet chocolate.
  5. Pour the brownie batter over the pre-baked crust and bake for 20–22 minutes until edges are set but the center has a slight jiggle.
  6. Remove from oven and let cool for 5 minutes.
  7. Distribute milk chocolate squares and mini marshmallows evenly across the top.
  8. Switch oven to Broil. Place pan on the top rack for 1–2 minutes until marshmallows are deep mahogany-brown.