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1
Preheat the oven to 350u00b0F. Grease a 9 x 13-inch pan. (The pan I use is slightly larger, it was a large sheet cake pan, more like 10 x 14, but a 9x13 casserole dish will work for this too)
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2
Melt the butter in a saucepan over medium high heat. Once it is melted add the sugar stirring it until it is hot and shiny looking but not bubbling. You want the sugar to dissolve a bit.
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3
Remove from heat and add the cocoa, salt (if using), baking powder and vanilla. Transfer the mixture to a mixing bowl and add the eggs. Beat it until smooth and then add the flour. Once flour is just combined stir in the chips.
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4
Spoon half the batter into the prepared pan and make sure it covers the whole bottom.
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5
Now take large dollops of the fluff and swirl it onto the batter, you don't want to mix it fully, just give it a marbled look. (I used about half a jar of fluff in this step; you could do less if so inclined)
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6
Take whole graham crackers and lay them on top of the fluff/brownie batter covering it completely.
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7
Spread the other half of the jar of fluff over the top of the graham crackers. (again you could use less, but why would you??)
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8
Spread the remaining half of the brownie batter on top of the fluff covered graham crackers.
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9
Place Large Marshmallows about 1/4 inch apart on top of the whole pan. Basically you're looking for each marshmallow to be one brownie when you're finished so space them accordingly. In my larger pan I got 5x7 marshmallows, or 35 brownies, if you use a glass 9x13 casserole dish you may be closer to 4x6...
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10
Bake the brownies on the middle rack of your preheated oven for 30 to 35 minutes, until a cake tester inserted into the center comes out clean.
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11
Start testing them around the 30 minute mark. I usually look to see if the sides are getting a bit hard and crusty and make sure the middle looks set.
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12
I am addicted to undercooked brownies, but these are so gooey that you don't want to under cook on purpose (like I tend to do). The marshmallows will be nice and puffed and toasted. Cool completely before cutting and serving.
