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1
Preheat the oven to 350 degrees F and grease an 8x8 pan.
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2
In a large, microwave-safe bowl, combine the butter and chocolate chips.
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3
Microwave for 30-second intervals, stirring after every 30 seconds, until the chocolate chips have melted.
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4
Let it cool slightly, then stir in the sugar.
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5
Stir in the eggs, one at a time, beating well after each egg.
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6
Stir in the vanilla extract.
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7
Set aside.
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8
In a small bowl, whisk together the cornstarch, cocoa powder and salt.
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9
Add the cornstarch mixture into the brownie batter, and stir for 1-2 minutes or until well-combined.
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10
Pour the brownie batter into the greased pan, and bake at 350 degrees F for 35-40 minutes or until a tester inserted in the center comes out with a few crumbs attached.
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11
Once the brownies are done, remove the pan from the oven, turn the oven broiler on low, and immediately top brownies with the mini marshmallows and graham cracker crumbs.
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12
Put the brownie pan back in the oven and broil on low until the marshmallows are lightly golden in color.
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13
Watch the marshmallows while they are being broiled.
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14
Trust me, you want toasted marshmallows, not burnt marshmallow topping!
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15
Once the marshmallows are lightly toasted, remove the brownies from the oven, and insert the Hersheys bar pieces a few inches away from each other, three across and four down.
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16
Let the brownies cool completely before serving, and enjoy!
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17
Note: Use gluten free graham cracker crumbs for the gluten free version of this recipe.
