This recipe was the culmination of so many I found online. Most involved stirring marshmallows and graham cracker chunks into the batter. However, I wanted one that would look more like a traditional s’more so a graham cracker crust on the bottom and a layer of mini marshmallows on top of the brownie seemed to be the answer. I am not incredibly big on marshmallows so I only used a cup but if you love them you could easily increase the amount to two cups.
Yields one 9×13 pan of brownies
-3 cups finely ground graham cracker crumbs
-2/3 cup white sugar
-3/4 cup butter, melted
-1 1/2 cups all purpose flour
-1 teaspoon salt
-1 cup (2 sticks) unsalted butter
-6 ounces unsweetened chocolate, chopped
-5 large eggs
-1 1/4 cups light brown sugar
-1 cup granulated sugar
-2 teaspoons vanilla
-1 cup mini marshmallows
Preheat the oven to 375?F. Grease a 9×13-inch baking pan with 2-inch-high sides with butter or cooking spray.
Mix together the graham cracker crumbs, sugar, and melted butter until well blended. Press the mixture into your 9×13-inch pan. Bake for 7 minutes. Remove from the oven and reduce the oven temperature to 350?F.
Combine the flour, baking powder, and salt in a small bowl. Combine chocolate and butter in a microwave-safe container and microwave at 50% power until melted. Stir until smooth and well combined.
Beat eggs, sugar and vanilla in a large bowl to blend. Stir in the chocolate mixture, then dry ingredients. Pour batter into the prepared pan over the crust. Dot with mini marshmallows. Bake until toothpick inserted in the center comes out with moist crumbs attached, about 30 to 40 minutes.