Ingredients:

  • 2 ½ cups (300g) Graham cracker crumbs
  • 1 ½ cups (339g) Unsalted butter, melted and divided
  • 2 ¼ cups (450g) Granulated sugar, divided
  • 1 tsp Sea salt, divided
  • 4 Large eggs, room temperature
  • 1 tbsp Vanilla extract
  • 1 cup (125g) All-purpose flour
  • ¾ cup (75g) Dutch-processed cocoa powder
  • 1 cup (170g) Semi-sweet chocolate chips
  • 4 cups (300g) Mini marshmallows
  • 4 Full-size graham crackers, roughly broken

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, combine 2 ½ cups graham cracker crumbs, ½ cup melted butter, ¼ cup sugar, and ½ tsp salt. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes until fragrant and slightly golden. Remove from the oven and set aside.
  4. In a large mixing bowl, whisk the remaining 1 cup melted butter and 2 cups sugar until well combined. Whisk in eggs one at a time, followed by the vanilla extract.
  5. Sift in the all-purpose flour, Dutch-processed cocoa powder, and the remaining ½ tsp salt. Gently fold the dry ingredients into the wet mixture using a silicone spatula until just combined. Fold in the chocolate chips.
  6. Pour the brownie batter over the pre-baked graham cracker crust and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Remove the pan from the oven and immediately set the oven to broil. Evenly distribute the mini marshmallows and broken graham cracker pieces over the warm brownies.
  8. Place the pan under the broiler for 1–2 minutes, watching constantly, until the marshmallows are golden brown and toasted. Allow to cool for at least 1 hours before slicing into 24 bars.