Directions
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Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan. This step is crucial to ensure your brownies come out clean and easy to slice once baked.
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In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined. The mixture should appear glossy and smooth, a tremendous foundation for our brownie batter.
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Add the eggs one at a time, ensuring that each one is fully incorporated before adding the next. This is important for achieving that rich brownie texture.
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Stir in the vanilla extract, which adds a wonderful warmth to the flavor.
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Gradually mix in the flour, graham cracker crumbs, and salt until just combined. Be careful not to overmix; a few flour streaks are okay.
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Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter. The chocolate will melt beautifully during baking, offering pockets of gooey goodness.
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Pour half of the brownie batter into the prepared pan, then sprinkle half of the mini marshmallows on top. This layering will create a delightful surprise in every bite.
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Pour the remaining brownie batter over the marshmallows, then top with the rest of the marshmallows and some additional chocolate chips if desired. This top layer of marshmallows will toast beautifully in the oven.
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Bake for 25-30 minutes or until a toothpick comes out mostly clean. It’s important to check the center, as you want the brownies to be fudgy without being undercooked.
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Allow to cool before cutting into squares and serving. Waiting can be tough, but it’s essential for getting those perfect cuts!
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