Ingredients:

Graham Cracker Crust 4 tablespoons unsalted butter, melted 1 cup graham cracker crumbs 2 Tablespoons of Sugar

Brownies: 10 tablespoons (1¼ sticks) butter 1¼ cups (8¾ oz) granulated sugar ¾ cups plus 2 tablespoons (2½ oz) unsweetened cocoa powder ¼ teaspoon salt 1 teaspoon vanilla extract 2 large eggs ½ cup (2¼ oz) all-purpose flour 1 cup milk chocolate chips 2 Tablespoons of espresso powder

Toppings: 1 cup of mini marshmallows Extra large Milk Chocolate Bar (Hersheys) 3 Tablespoons of Graham Cracker Crumbs

Instructions:

1.) Preheat oven to 325°F. Line an 8-by-8-inch baking pan with aluminum foil or parchment paper, leaving overhang on the sides. Spray with nonstick cooking spray; set pan aside. 2.) In a bowl, combine melted butter, sugar and graham cracker crumbs. Press into prepared pan. Set aside. 3.) In a large microwave-safe bowl, combine butter, sugar, cocoa, salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds 15 seconds). Batter will be very granular. 4.) Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer. Fold in the chocolate chips. Pour half the batter into the prepared pan and spread evenly. 5.) Bake until a toothpick in the center emerges slightly moist with batter, about 25 minutes. Increase oven temperature to broil 6.) oven: Top with mini marshmallows, chopped up Hershey bar and graham cracker crumbs and bake for another 3-5 minutes or until marshmallows are lightly browned on top. *if you have a torch lighter - use that to get the top crispy without continuing to cook the brownies 7.) let them cool and then cut and serve!