Graham Cracker Crust

1. Preheat the oven to 350 degrees F. Line a square baking dish (8×8 inches) with parchment paper.
2. Add graham crackers to a food processor. Pulse several times until an evenly crumbled mixture forms.
3. Combine graham cracker crumbs, granulated sugar, cinnamon, and salt in a bowl. Add melted butter and mix together.
4. Transfer the mixture to the baking dish. Firmly press it across the bottom of the pan in an even layer.
5. Bake the crust for 10 minutes.

Fudgy Brownies

1. While the crust is baking, create the “flax eggs” by combining ground flaxseed and water in a bowl. Mix together, then set aside for 10 minutes to thicken.
2. In a large bowl, combine all-purpose flour, cocoa powder, baking powder, and salt. Whisk together.
3. In a separate bowl, add vegan butter. Microwave for 75-90 seconds to melt (covered). It should be HOT and completely melted. Add granulated sugar and whisk together. Add flax eggs and vanilla, then whisk together once more. Add the bowl of flour/cocoa/baking powder/salt. Mix together just until combined; do not over-mix. Finally, stir in the chocolate chips.
4. Pour the brownie batter over the graham cracker crust. Spread across the crust in an even layer. The brownie batter will be thick and goopy – that’s totally normal!
5. Bake the brownies for 30 minutes. Remove from the oven and let cool for 10 minutes.

Marshmallow Topping

1. Top the slightly-cooled brownies with mini marshmallows, graham cracker crumbs, and chocolate chips.
2. Bake for an additional 5 minutes. If desired, turn the oven to the broil setting and broil for 1-2 minutes for toasted marshmallows. Keep a very close eye on the brownies so they do not burn.
3. Remove brownies from the oven and let them cool completely. After, slice and enjoy!