Ingredients
Method
Step 1: Preheat the oven
- Set your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or cast-iron skillet.
Step 2: Make the graham cracker base
- Lay the graham cracker pieces on the bottom of the pan. It’s okay if they overlap or break a little — they’ll form a crunchy base.
Step 3: Mix the brownie batter
- Prepare your brownie mix following the package instructions. Stir in the chocolate chips and a pinch of salt.
Step 4: Pour and spread
- Pour the brownie batter right over the graham crackers. Use a spatula to spread it evenly across the pan.
Step 5: Bake the brownies
- Bake for 25–30 minutes, until the top looks set but still slightly soft in the center. Don’t overbake — fudgy is the goal!
Step 6: Add marshmallows
- Take the pan out of the oven. Sprinkle mini marshmallows over the top and return it to the oven on broil for 1–2 minutes. Keep an eye on it — marshmallows toast fast.
Step 7: Cool and slice
- Let the brownies cool for about 15 minutes before cutting. This helps them set while staying gooey inside.
Notes
- You can use any boxed brownie mix, but Ghirardelli Double Chocolate gives great flavor and texture.
- To make them extra fudgy, reduce baking time by 3 minutes.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- If using large marshmallows, cut them in half so they melt evenly.