S’Mores Brownies

Preheat the oven to 350°F. Grease a 9 x 13-inch pan. (The pan I use is slightly larger, it was a large sheet cake pan, more like 10 x 14, but a 9×13 casserole dish will work for this too)

Melt the butter in a saucepan over medium high heat. Once it is melted add the sugar stirring it until it is hot and shiny looking but not bubbling. You want the sugar to dissolve a bit.

Remove from heat and add the cocoa, salt (if using), baking powder and vanilla. Transfer the mixture to a mixing bowl and add the eggs. Beat it until smooth and then add the flour. Once flour is just combined stir in the chips.

Spoon half the batter into the prepared pan and make sure it covers the whole bottom.

Now take large dollops of the fluff and swirl it onto the batter, you don’t want to mix it fully, just give it a marbled look. (I used about half a jar of fluff in this step; you could do less if so inclined)

Take whole graham crackers and lay them on top of the fluff/brownie batter covering it completely.

Spread the other half of the jar of fluff over the top of the graham crackers. (again you could use less, but why would you??)

Spread the remaining half of the brownie batter on top of the fluff covered graham crackers.

Place Large Marshmallows about 1/4 inch apart on top of the whole pan. Basically you’re looking for each marshmallow to be one brownie when you’re finished so space them accordingly. In my larger pan I got 5×7 marshmallows, or 35 brownies, if you use a glass 9×13 casserole dish you may be closer to 4×6…

Bake the brownies on the middle rack of your preheated oven for 30 to 35 minutes, until a cake tester inserted into the center comes out clean.

Start testing them around the 30 minute mark. I usually look to see if the sides are getting a bit hard and crusty and make sure the middle looks set.

I am addicted to undercooked brownies, but these are so gooey that you don’t want to under cook on purpose (like I tend to do). The marshmallows will be nice and puffed and toasted. Cool completely before cutting and serving.