1 package Brownie mix, plus ingredients to make the brownies
1 1/2 cups graham cracker crumbs (about 10 to 12 graham crackers)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/8 teaspoon salt
1 bag large marshmallows (you can use mini marshmallows)
2 cups chocolate chips
1 jar marshmallow Fluff
Hot fudge sauce
Caramel or peanut butter sauce
Whipped cream
Prepare brownies according to package instructions. Line an 8×8-inch square baking dish with parchment paper leaving enough paper so that it hangs over the edges.
Preheat the oven to 350 degrees.
Add the graham cracker crumbs, butter, sugar and salt to a food processor. Pulse until combined. Press the mixture into the bottom of the prepared baking dish. Bake for about 12 minutes. Remove from the oven.
Pour the brownie mixture over the graham cracker crust. Use a spatula to spread the batter evenly. Bake according to package instructions or until a toothpick inserted into the middle comes out clean.
Turn your broiler on low.
Once your brownies are done. Pour the Fluff over the top of the brownies. You don't have to use the entire jar. Use just enough to cover the top. Place the marshmallows evenly on top of the Fluff. Place the pan under the boiler and toast the marshmallows for 2 to 3 minutes. Watch them closely, since they turn very quickly. Remove from the oven when they are lightly toasted.
Let the brownies cool completely. Use the parchment overhang to gently lift the brownies out of the pan.
Sprinkle the chocolate chips on top then drizzle with the hot fudge and caramel sauces or peanut butter sauce, if you are using it.
Serve with whipped cream.
Footnotes - Because these can be hard to cut, I usually make them in individual baking dishes.