Ingredients
Equipment
Method
Directions:
- Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a bowl, combine the melted butter, crushed graham cracker crumbs, sugar, and a pinch of salt. Mix well until all the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9x13 inch baking pan to create your crust.
- Step 2: Make the Brownie Batter - In a double boiler, melt the 8 tablespoons of unsalted butter and the chopped unsweetened chocolate together, stirring until smooth. Once melted, remove from heat and let cool slightly. In a large bowl, whisk together the light brown sugar, white sugar, vanilla extract, and salt. Add in the melted chocolate mixture and mix until well combined.
- Step 3: Add the Eggs and Flour - Add the cold eggs one at a time, mixing well after each addition. Once fully incorporated, gently fold in the all-purpose flour until just combined. Be careful not to overmix; a few lumps are okay!
- Step 4: Assemble and Bake - Pour the brownie batter over the prepared graham cracker crust, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 5: Add the Toppings - Remove the brownies from the oven and immediately top them with the mini marshmallows and halved peanut butter cups. Return to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden and puffed.
- Step 6: Drizzle with Peanut Butter - Once the brownies are out of the oven, drizzle the melted peanut butter over the top while they are still warm. Allow the brownies to cool in the pan before cutting into squares.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- If freezing, wrap individual squares in plastic wrap and place them in a freezer bag.