Preheat oven to 350°F and spray 9x13 baking dish with nonstick cooking spray
In a microwave safe dish melt the butter. Microwave for 30 seconds, stir, and repeat until the butter is completely melted.
¾ cup + 3 tbs unsalted butter
Stir cocoa powder into melted butter making sure there are no clumps. Set aside.
¾ cup cocoa powder*
While butter mixture is cooling, in a separate small bowl combine the flour, baking powder, and salt. Set aside.
1 cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
In a stand mixer, or using a hand mixer, mix together the butter mixture (it’s okay if it’s still warm), sugar, espresso powder, and vanilla. Then add the eggs one at a time, letting each egg become fully incorporated into the batter before adding the next.
2 cups sugar, 1 teaspoon espresso powder, 4 large eggs, 1 teaspoon vanilla
By hand, with a large rubber spatula or mixing spoon, fold in the flour mixture. Folding in the flour will help the brownie batter keep the air in it.
Fold in the chocolate chips.
1 cup milk chocolate chips*
Pour into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
Let cool for an hour then using a wooden dowel or the end of a wooden spoon poke holes into the brownies in a grid type pattern.
In a microwave safe bowl, microwave the marshmallow cream for 15-30 seconds or until the crème is melted. Stir in 2 tbs of water to make the crème pourable. (7 oz marshmallow crème, 2 tbs water).
1 Jar of marshmallow crème, 2 tbs of water
Pour the crème over the brownies. Use a spatula or spoon to smooth it over the holes.
Spread crushed graham crackers and chopped chocolate bars over the brownies. Top with marshmallows.
4 chocolate bars, 1 sleeve of graham crackers, 5 oz mini marshmallows
Turn your oven broiler on high and place brownies in the over. Broil for 1-2 minutes but WATCH the marshmallows carefully! You only want them to brown and it is very easy to go from perfect browned marshmallows to burned mess using the broiler.