Jr. Brownie Blast Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease so finished brownie lifts out easily.

Melt butter and chocolate

In a microwave-safe bowl or a double boiler, combine 4 tbsp unsalted butter and 3 oz semi-sweet chocolate chips. Heat in 20–30 second intervals, stirring between, until fully melted and smooth. Let cool 2–3 minutes.

Mix wet ingredients

Whisk the melted chocolate-butter mixture with 1 cup granulated sugar until combined. Add 1 large egg and 1 tsp vanilla extract; whisk until glossy and slightly thickened.

Add dry ingredients

Sift or sprinkle in 1 tbsp all-purpose flour, 2 tsp unsweetened cocoa powder, and a pinch of salt. Fold gently with a spatula until there are no streaks of flour; do not overmix.

Assemble layers

Pour about half of the brownie batter into the prepared pan and spread into an even layer using an offset spatula or the back of a spoon.

Add mix-ins

Scatter 1 cup mini marshmallows, 0.5 cup milk chocolate chips, and 0.25 cup crushed graham crackers evenly over the batter layer. Spoon the remaining batter over the mix-ins and gently spread to cover; some mix-ins may peek through — that’s fine.

Bake

Bake in the preheated oven for 18–22 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (avoid baking completely dry to keep fudgy texture).

Cool

Remove from oven and set pan on a rack. Allow brownies to cool in the pan for at least 20 minutes, then lift out using the parchment and cool another 10 minutes before slicing. Cooling ensures marshmallows set slightly and slices hold together.

Just before serving, dust the top lightly with 1 tsp powdered sugar and drizzle 1 tbsp chocolate syrup over the brownies. Cut into 9 small squares (3x3) for 'Jr.' portion sizes and serve warm or at room temperature.