1 box Pillsbury Sugar Free Milk Chocolate Brownie Mix
3 Tbs. water
1/3 c. vegetable oil
2 Tbs. margarine, melted
1 1/2 c. graham cracker crumbs
2 1/2 Hershey's Chocolate Bars
1 1/2 c. mini marshmallows
In a small bowl, combine the melted margarine and graham cracker crumbs together. Line 15 holes of a square cupcake pan with paper liners. Place approximately 1 tablespoon of the crumb mixture at the bottom of each liner. Whisk the brownie mix, water, oil and egg together in a medium size bowl. Divide evenly among the 15 cups. Sprinkle the tops with the remaining graham cracker crumbs. Bake in the oven for 15-17 minutes.
As soon as they come out of the oven, place two pieces of Hershey's bar on top. They will melt themselves to the brownies. Set the oven to broil. Add about a tablespoon of mini marshmallows to the tops of each brownie. Broil the tops of the marshmallows until they reach a golden brown color. Remove from the oven and let cool slightly before serving.