Okay so you could argue I’m using the word “pie” pretty loosely here. Unlike most s’mores pies out there, the main chocolate filling isn’t pudding or one of those cold custardy ones like in a french silk pie. It’s…just brownies.

Full disclosure: the brownies also come from a box. Don’t @ me, okay? If you’re one of those people who will feign horror at the idea of box brownies as if you can mix together flour, cocoa powder and sugar in a vastly superior way yourself, knock yourself out and make your homemade brownie batter here instead.

The gist here, though, is this is meant to be a stupidly simple recipe. We’re essentially making a crust, baking brownies on it and leaving them a little soft and gooey, then roasting marshmallows on top. I actually came up with this recipe back in college, where it was a hit with friends I used to feed it to or when I awkwardly brought it to class with me. But now since it’s summer again I figured I’d dust it off and share it.

Most important tips for this to work well:

1. Buy the fudgiest brownie mix you can and make them that way if the box gives you two separate ingredient lists. None of that “tall, light and cakey” bullshit here. We want dense and gooey.

2. Serve this warm. If you serve it at room temp, especially the day after, the marshmallows will have set too much and will be hard to cut through. And, you know, won’t be all soft and melty. When I eat leftovers of this at home I just cut off a slice and microwave it for 10-15 seconds.