Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a saucepan, melt the butter and sugar together over medium heat, stirring constantly until the mixture is smooth.
- Remove from heat and let cool slightly before whisking in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, and salt, then gradually add it to the butter mixture until fully incorporated.
- Fold in the chocolate chips.
Baking
- Pour half of the brownie batter into the prepared pan, spreading it evenly.
- Sprinkle half of the graham cracker crumbs and mini marshmallows over the batter.
- Pour the remaining brownie batter on top, then top with the remaining graham cracker crumbs and mini marshmallows.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let cool completely before cutting into bars and serving.
Notes
Serve warm or at room temperature. They pair well with vanilla ice cream or whipped cream. Store in an airtight container for up to 3 days or refrigerate for up to one week.
