Ingredients
1/2 cup (115g) unsalted butter
3/4 cup (150g) granulated sugar
1/2 cup (100g) brown sugar, packed
2 large eggs
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
3 oz (85g) chopped semi-sweet chocolate or chocolate chips
1 cup mini marshmallows
4–5 graham crackers, broken into chunks
Instructions
Preheat your oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) baking pan with parchment paper.
In a medium saucepan, melt butter over low heat. Remove from heat and stir in granulated sugar and brown sugar until smooth.
Whisk in eggs and vanilla until fully combined.
Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
Fold in chopped chocolate.
Pour the brownie batter into the prepared pan and smooth the top.
Bake for 20–22 minutes. Remove from oven, sprinkle mini marshmallows and graham cracker pieces evenly over the top.
Return to the oven for another 7–9 minutes, or until the marshmallows are golden and puffy.
Cool completely before slicing into squares.
Notes
For a deeper chocolate flavor, add a tablespoon of espresso powder to the batter.
Let brownies cool fully before slicing to avoid sticky mess.
For extra golden marshmallows, broil for 1–2 minutes at the end — but watch closely.
Can be stored in an airtight container at room temp for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 225 kcal
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg