Today is a two-fer with a dinner and dessert post! These brownies took two tries to perfect, and I was more than happy to taste test them both times to make sure I got them right. That’s dedication.
A couple things I learned by trial-and-error. First, bake the graham cracker crust for about 10 minutes before pouring the brownie batter on top. This will save you from a gooey, crumbly (though still delicious) mess when trying to cut and serve the brownies later. Second, some recipes I found suggested using sugar in the graham cracker crust. Don’t do it. You don’t need it. These brownies are decadent as is, and the sweet and slightly salty combo is a winner. I also suggest using a dark chocolate rather than milk chocolate brownie mix or making your own brownie batter to control the sugar.
- 2 c crushed graham crackers
- 1 stick (8 tbsp) melted butter
- 1 box brownie mix or your own brownie recipe of choice
Press graham cracker crumbs and melted butter into bottom of greased brownie pan. Bake for 10 min at 350F. Pour brownie batter on top and bake according to package directions/recipe. Cover with marshmallows and broil for a couple minutes, until the marshmallows are toasted.
Forgive me for not getting a better picture. Once we cut into these, I was so excited to bite into the gooey goodness before me that I forgot to take a photo showing all the delicious layers. I think you’ll understand when you taste these brownies.