1. Preheat oven to 350F. Line an 8×8 pan with parchment paper.

2. In a bowl add the butter semi-sweet chocolate. Microwave in 30 second increments, stirring in between, until butter and chocolate are melted. Alternatively, you can bring a small pot of water to a boil, then turn off the heat. Set a bowl with the butter and chocolate on top of the pot and stir until the mixture is melted.

3. Add the melted butter and chocolate to a large mixing bowl. Add sugar and cocoa powder and whisk to combine. Add in the eggs and whisk to combine. Add the flour, salt, and chocolate chips. Use a rubber spatula or wooden spoon to fold the ingredients together until combined. The batter will be thick.

4. Place graham crackers in bottom of parchment paper lined baking pan. Scoop batter over graham crackers, then spread evenly. Sprinkle mini marshmallows over top of brownie batter.

5. Bake in preheated oven for 30-34 minutes, or until a toothpick inserted into the center has only a few moist crumbs on it. If you want a more fudgey brownie, bake for 30 minutes. The brownies will set up as they fully cool.

6. Allow brownies to completely cool before slicing. The brownies will set and firm up as they cool. You can pop them in the fridge to help them firm up and set.