S’Mores Hot Fudge Brownie Sundae Bars

Brownie Layer
1 18 oz. pre-packaged brownie mix without chocolate chunks (I prefer Dark Chocolate Duncan Hines)
2 Tablespoons all-purpose flour
2 Tablespoons dark cocoa
1 egg + 1 egg yolk
3 Tablespoons sour cream 
⅓ cup vegetable oil
⅓ cup whole milk 
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3 Quarts Ice Cream (any flavor)

Preheat the oven to 350 degrees. Mix together brownie mix with the rest of the ingredients. Mix on medium speed just until blended. Don’t over-mix. Place a 12” x 16” parchment sheet into a 9” x 13” pan so that the 12” side of parchment lays in the 13” side of the pan and there’s several inches on either side of the 9” side. (You will remove brownie sundae bars before serving. This extra parchment serves as an easy way to remove from the pan.  This step can be omitted if you’d like to serve it straight from the baking pan.) Spray with baking spray. Spread brownie mixture evenly over parchment paper lined pan. Bake at 350 degrees for 28 minutes. Remove from the oven and let cool completely. Sprinkle Graham Layer over cooled brownie and gently pat down. Soften 3 quarts of ice cream (any flavor) and spoon over Graham Layer. Spoon over ½ of the Hot Fudge Sauce brought to room temperature. Freeze for 4+ hours. Just before serving, loosen edges with a knife then pull on parchment paper to remove from the pan. Cut into 24 squares. Garnish with toasted marshmallows. Serve with additional warmed Hot Fudge Sauce. 
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Graham Layer
3 cups crushed graham crackers
⅔ cup granulated sugar
8 oz. cream cheese
Mix all ingredients until combined.

Hot Fudge Sauce
2 cups semi-sweet chocolate chips
1 cup heavy whipping cream
Dash of salt
Melt chocolate chips and cream in the microwave for 1 minute and stir until smooth. Stir in salt.