Preheat oven to 350 degrees F. Place a piece of parchment paper in an 8” square pan – use a long enough piece to create small flaps that hang over the edge of the pan as “handles”. Spray the parchment paper with cooking spray and set aside.

Add the sugar, butter and salt to a medium sized microwave-safe bowl. Place bowl in the microwave for 1 to 1 ½ minutes until the butter is fully melted. Stir.

Add in the cocoa and vanilla extract and stir to incorporate. Next, add the eggs, and stir.

Blend the flour and baking powder to the mixture. Add ½ cups chocolate chips to the bowl, and gently fold into the batter.

Pour the batter into prepared pan, spreading it evenly pushing it to the edges and corners.

Sprinkle on the remaining chocolate chips.

Break apart a few graham cracker cookies & place in a food processer for a few pulses. Pour into a one cup measuring cup. Pulse a few more to fill up the cup if it’s not quite full.

Sprinkle the graham cracker crumbs evenly on top of the chocolate chip covered brownie batter.

Bake in the preheated oven for 33-38 minutes.

After baking, set your oven to broil on high.

Sprinkle on a layer of mini marshmallows, or take full size marshmallows and cut them horizontally in half and place them right on top so a thin layer of marshmallow covers the surface.

Place the pan back in the oven on broil for a couple of minutes – standing by watching to make sure the marshmallows do not brown too much. This process happens very quickly so keep a watchful eye!

Pull from the oven when marshmallow topping is browned to your liking and place pan on a wire cooling rack for up to two hours before removing from pan.