Instructions

1. Preheat your oven to 350ºF. Line an 8×8 inch square baking dish with parchment paper (cut a big enough piece so that the paper hangs over the edges of the pan on two sides). Set aside.

For the crust:

1. In the bowl of a food processor, add the graham cracker crumbs, butter, sugar and salt. Pulse until combined. Alternatively, you can add the ingredients to a small bowl and mix well. Press the mixture into the bottom of the prepared baking dish.
2. Bake for about 12 minutes. Remove from the oven and set aside. Keep the oven at 350ºF.

For the brownie layer:

1. Add the cocoa powder, both sugars, salt, flour and espresso powder to a large bowl. Whisk to combine. Next add in the eggs, vegetable oil and water. Mix to combine.
2. Pour the brownie mixture over the baked graham cracker crust. Use a spatula to gently smooth the batter evenly throughout the pan.
3. Bake in the 350ºF oven for 45 to 55 minutes, or until a toothpick inserted into the middle comes out clean.
4. Turn your broiler on low. Place the marshmallows evenly on top of the brownie layer. Place the pan in your oven and toast the marshmallows under your broiler for 1 to 2 minutes. Watch them closely, since they turn very quickly. Remove from the oven when they are lightly toasted.
5. Let the brownies cool completely. Use the parchment overhang to gently lift the brownies out of the pan.
6. To cut into squares, use a sharp knife and carefully wipe the blade after each slice. These are slightly difficult to cut, as the marshmallow topping can easily pull away from the brownie layer. You can also run your knife under warm water (and then gently wipe), which also helps when cutting.