Fudgy brownies, toasted marshmallows, creamy float topping—nostalgic and decadent fusion for sweet cravings.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Graham Cracker Base
09 - 1 cup graham cracker crumbs
10 - 1/4 cup unsalted butter, melted
11 - 2 tablespoons sugar
→ Marshmallow & Float Topping
12 - 1 1/2 cups mini marshmallows
13 - 1 cup vanilla ice cream, slightly softened
14 - 1/2 cup root beer or cola
15 - 2 ounces milk chocolate, chopped or chips
# Steps to Follow:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture evenly in the bottom of the prepared pan to create a firm crust.
03 - In a medium bowl, whisk together melted butter and granulated sugar. Incorporate eggs and vanilla extract until emulsified.
04 - Sift in cocoa powder, flour, salt, and baking powder. Stir until just blended, avoiding overmixing.
05 - Spread brownie batter evenly over graham cracker base. Smooth surface and bake for 28 to 32 minutes; a toothpick inserted should emerge with a few moist crumbs.
06 - Remove pan from oven and immediately scatter mini marshmallows over the brownies. Return pan to oven for 3 to 4 minutes, until marshmallows are puffed and lightly golden.
07 - Transfer pan to a rack and cool brownies completely within the pan.
08 - Once cooled, drizzle melted milk chocolate evenly over the marshmallow layer. Chill briefly until chocolate sets.
09 - Just before serving, cut brownies into 12 squares. Top each square with a scoop of vanilla ice cream and finish with a splash of root beer or cola. Serve immediately.
