Ingredients:

  • 1.5 cups (180g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 1.25 cups (250g) Granulated sugar, divided
  • 0.75 tsp Sea salt, divided
  • 0.5 cup (115g) Unsalted butter, melted and slightly cooled
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 0.5 cup (65g) All-purpose flour
  • 0.75 cup (130g) Semi-sweet chocolate chips
  • 3 cups (150g) Mini marshmallows
  • 2 Graham crackers, roughly snapped into shards
  • 1 Hershey’s milk chocolate bar (43g), broken into rectangles

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch metal pan with parchment paper. Combine graham crumbs, 6 tbsp melted butter, 1/4 cup sugar, and 1/4 tsp salt. Press firmly into the bottom of the pan and bake for 8 minutes until the edges are a pale golden brown.
  2. While the crust cools slightly, whisk the remaining 1/2 cup melted butter and 1 cup sugar in a large bowl. Add the 2 room temperature eggs one at a time, whisking vigorously until the mixture looks glossy and smooth. Stir in the 1 tsp vanilla.
  3. Sift the 0.5 cup cocoa powder, 0.5 cup flour, and remaining 1/4 tsp salt into the wet ingredients. Fold gently with a spatula until no streaks of white flour remain. Overmixing at this stage will make the bars tough.
  4. Fold in the 0.75 cup chocolate chips. Pour the batter over the pre baked graham crust and spread it evenly. Bake at 350°F for 20-22 minutes until a toothpick inserted comes out with a few moist crumbs. It should not be liquid, but don't wait for it to be bone dry.
  5. Remove the pan from the oven and immediately switch the oven setting to Broil (High). Spread the 3 cups of mini marshmallows in an even layer over the warm brownie.
  6. Place the pan back in the oven on the middle rack. Watch closely! Broil for 45-90 seconds until the marshmallows sizzle and turn toasted brown. Sugar burns in seconds, so keep your eyes on the oven window.
  7. Immediately press the Hershey bar rectangles and the 2 snapped graham crackers into the soft, melty marshmallows. This ensures they stick as the bars cool.
  8. Let the bars cool in the pan for at least 1 hours 30 mins. Cutting into them while hot will result in a marshmallow landslide. Use the parchment sling to lift and slice into 16 squares.