Preheat your oven to 350°F (177°C). Line your 8x8 inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later.

In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand.

Press the mixture firmly and evenly into the bottom of your parchment-lined pan using the back of a spoon or the bottom of a glass.

Bake for 8–10 minutes, just until lightly golden. Set aside to cool slightly while you prepare the brownie layer.

In a small saucepan, melt your ½ cup of butter over medium heat. Let it continue to cook, swirling occasionally, until it foams and turns a deep amber color with nutty aromas — about 5 minutes.

Pour the browned butter into a large heatproof bowl and immediately add the semisweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.

Add eggs one at a time, whisking well between each addition to incorporate air. Stir in vanilla extract.

You want to whisk this mixture for a full minute — this is what helps form that shiny crust when the brownies bake.

Sift in cocoa powder, flour, and salt. Use a spatula to gently fold everything together just until no streaks of flour remain. Be careful not to overmix — we want that fudgy texture.

Pour the brownie batter over your graham cracker crust and spread evenly to the edges.

Bake for 30–35 minutes, or until the top looks crinkly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Return to the oven and bake for another 3–5 minutes, or until the marshmallows are puffed and golden brown.

For extra toastiness, you can switch on the broiler for 30–60 seconds — but keep a close eye on them so they don’t burn!

Let your s’mores brownies cool completely before slicing. The marshmallows will firm up slightly as they rest, making them easier to cut while still gooey in the center.

Use a greased knife or a knife dipped in hot water for cleaner cuts