Whip up a batch of these to conjure up sweet, summer memories.
1 family size box mix of brownies and the ingredients to make the brownies (probably canola oil, water, and 2 eggs)
9-ish honey graham crackers
12 oz semi-sweet chocolate chips (or more!)
4 cups mini marshmallows
1 box yellow cake mix
1 stick butter, softened
1 cup sweetened condensed milk
- Preheat oven to 350 degrees. Line a 9 by 13in pan with parchment paper or aluminum foil that has been generously coated with cooking spray. Make sure your lining goes all the way around the pan.
- Mix up your brownie mix according to the box directions and pour it into the pan.
- Cover the brownies with the graham crackers. You want to fit as many of the graham crackers on there as you can.
- Pour the chocolate chips onto the graham crackers and then add the mini marshmallows.
- In a large mixing bowl, mix together the box of yellow cake mix, egg, and stick of softened butter. Use your hand to mix the dough all together.
- Top the marshmallows with the dough. I found the best way to do this is to take some in your hand, press it so it’s flat, and place it on top of the marshmallows. Repeat this until all the marshmallows are covered (it does not have to be perfect) and then drizzle on the cup of sweetened condensed milk.
- Bake it in the oven for 18-22 minutes. It’s hard to know when it’s done, but the top layer should be a nice golden brown. I took mine out after 18 minutes and it turned out wonderful- the brownie layer was really fudgy.
- It takes a long time for this to cool enough to cut. If you wait for it to cool completely, you can cut nice, even squares (you can see the difference in the ones I cut right away and the ones I cut the next day).