Ingredients
Scale
Graham Cracker Layer
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- ¼ teaspoon of kosher salt
- ¼ teaspoon cinnamon
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup white granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 tablespoons dutch-processed cocoa powder
- 2 tablespoons avocado oil
- ½ cup all purpose flour
- ½ teaspoon kosher salt
Topping
- 16 large marshmallows
Instructions
- Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, combine 1 cup graham cracker crumbs, 4 tablespoons melted butter, ¼ teaspoon kosher salt, and ¼ teaspoon cinnamon until evenly combined.
- Press the graham cracker mixture into the bottom of the lined baking dish in a thin, even layer.
- In a large mixing bowl, whisk together ½ cup melted butter, 1 cup granulated sugar, and 2 tablespoons light brown sugar until smooth.
- Add 1 teaspoon vanilla extract and 2 large eggs. Whisk until fully combined.
- Stir in 6 tablespoons cocoa powder, 2 tablespoons avocado oil, ½ cup flour, and ½ teaspoon kosher salt until just combined, avoiding overmixing.
- Pour the brownie batter over the graham cracker layer and spread evenly.
- Bake for 22-26 minutes, or until the brownies are mostly set.
- Let the brownies cool in the pan for 10 minutes.
- Arrange the marshmallows in rows over the top of the brownies.
- Place under the broiler for 1-2 minutes, until the marshmallows are puffed and golden. Watch closely to prevent burning.
- Allow the brownies to cool for at least 20-30 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Sweet Tooth
- Method: Oven