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1
Preheat oven to 350F Line a 13x9-inch pan with foil so foil extends over 2 ends.
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2
Grease foil and sides of pan.
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3
For the crust, combine 2 3/4 cups graham cracker crumbs and butter in a medium bowl; mix well.
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4
Press evenly into prepared pan.
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5
Bake for 5 minutes.
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6
Set aside.
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7
For the brownies, melt shortening and butter over low heat or in the microwave.
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8
Remove from heat and add cocoa, blending well with a wooden spoon.
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9
Add sugar and mix well.
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10
Add eggs one at a time, beat well, by hand, after each addition.
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11
Stir in vanilla, flour, and salt.
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12
Do not overmix.
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13
Pour brownie batter over graham cracker crust; spread evenly.
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14
Bake 25-30 minutes.
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15
Transfer the pan to a wire rack; cool completely.
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16
In a microwave-safe bowl, heat marshmallows on HIGH, stirring once, until slightly melted, 20-30 seconds.
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17
Spread the marshmallows over the brownies.
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18
Sprinkle the remaining graham cracker crumbs over the marshmallows.
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19
Spoon melted chocolate into a resealable plastic bag.
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20
Snip off 1 corner of the bag; drizzle the chocolate over the brownies.
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21
When the toppings are cool, use the foil overhangs as handles and lift the brownies out of the pan; transfer to a cutting board.
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22
Cut the brownies into 24 pieces.
