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Elvis Marshmallow Brownies

Ashleigh Evans
Course Baking
Servings 16 brownies


Graham crust

  • 1/3 cup cane sugar
  • 1/3 cup melted butter
  • 2 cups crushed graham crackers about 2 packages


  • 1 box brownie mix Try the Aldi variety!
  • 1/3 cup coconut oil*
  • 2 large eggs
  • 1/3 cup bacon grease
  • 1 cup peanut butter chips
  • 2 cups mini marshmallows


  • Preheat the oven to 350ºF.
  • Using a small, pourable bowl (like a Pyrex one), melt butter and whisk in sugar. Stir until combined. In a chopper, or by hand, add graham cracker crumbs to a bowl and pour butter mixture on top. Stir to combine. (It will look like sand).
  • Coat a 9x13 pan with cooking spray. Press graham mixture on the bottom, evenly. Bake for 10 minutes.
  • Meanwhile, pour the brownie mix into bowl (you can use the same one!). Add coconut oil, bacon grease, eggs and water. Mix until combined, about 1 minute. Add peanut butter chips.
  • Once graham crust is finished, pour brownie mix over. Bake for an additional 25 minutes. Sprinkle with mini marshmallows and bake for a final 5 minutes.
  • Remove from oven and allow brownies to cool for 20 minutes before cutting. They will be fudgy and gooey.


*You can substitute regular oil for coconut oil, I prefer canola for baking.
If you're not using bacon grease, add 1/2 cup (about 3 slices) of cooked bacon crumbles to the batter.