Ingredients
Method
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal of the brownies.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth and creamy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the graham cracker crumbs and chocolate chips, reserving about 1/4 cup of chocolate chips for topping.
Pour half of the brownie batter into the prepared baking pan and spread it evenly. Sprinkle half of the mini marshmallows over the batter.
Pour the remaining brownie batter over the marshmallows, spreading it evenly. Top with the remaining mini marshmallows and reserved chocolate chips.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (the brownies will continue to set as they cool).
Once baked, remove from the oven and allow to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Cut into squares and serve.
Prep Time: 15 minutes | Total Time: 45-50 minutes | Servings: 16 squares
- Presentation Tips: Serve the brownies warm with a drizzle of chocolate sauce and an extra sprinkle of graham cracker crumbs on top. Add a few marshmallows toasted to a golden brown on the side for an added touch!