Ingredients

The following ingredients have 24 Servings
  • 4 large eggs
  • 1.25 cups Double-Dutch cocoa
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 tablespoon espresso powder (optional)
  • 1 tablespoon pure vanilla extract
  • 1 cup unsalted butter
  • 2.25 cups granulated sugar
  • 1.5 cups all-purpose flour
  • 2 cups chocolate chips (I used Ghirardelli bittersweet)
  • 20 graham cracker sheets (divided {14 for base/6 for topping})
  • 10 ounce bag miniature marshmallows
  • 6 remaining graham crackers (broken into pieces)
  • 3 Hershey candy bars (broken into pieces {I used Hershey's Special Dark})
  • 3 tablespoons unsalted butter (melted)

Instruction

  • Preheat oven to 350 degrees. Line a 9 x 13-inch baking pan with parchment paper, spray with baking spray. Set aside.
  • Beat eggs, cocoa, salt, baking powder, espresso powder, and vanilla on medium speed for 4 minutes.
  • Place butter and sugar in a microwave-safe bowl. Heat and stir until until butter is melted and sugar has dissolved.
  • Slowly pour sugar mixtures into the cocoa mixture, beating until smooth.
  • Add the flour and chocolate chips, beat until combined.
  • Place 14 graham crackers in a single layer on the bottom of the baking pan.
  • Pour brownie mixture over the graham crackers, and spread until even.
  • Bake for 30 minutes.
  • While the brownies are baking:
  • Place marshmallows, graham cracker pieces, and chopped Hershey bars in a large bowl.
  • Pour melted butter over the mixture, stir to combine. Set aside.
  • Sprinkle topping over baked brownies, return to oven, and bake for 10 to 15 minutes until marshmallows are melted and golden brown.
  • Remove from oven and allow to cool slightly before serving.