Begin by lining a brownie/slice tin with baking paper, set aside.
To make the base, begin by blitzing the Ritz Crackers, melted butter and sugar in a food processor until soft and combined (mixture will stick together when pressed – feel free to add a little more butter if it isn’t the consistency you need). Press the base crust mixture into your prepared tin and place in the freezer to set while you prepare your brownie.
To make your fudgy chocolate brownie, begin by preheating your oven to 160° Celsius.Place the dark chocolate and butter into a small bowl and melt using the microwave for 1 minute, stirring every 30 seconds, until smooth and silky. Allow it to cool.
In a large bowl whisk together the brown sugar, plain flour, cocoa and eggs until combined. Once combined, fold through the cooled chocolate mixture until batter is smooth, before adding in your mini marshmallows, jelly beans, popping candy, snakes and chopped chocolate until evenly distributed.
Pour brownie batter over your chilled crust and place it into the oven for 40-45 minutes or until cooked. The brownie will seem soft however it will harden as it cools. Cool the brownie in its tin on a wire rack for 15 minutes before placing it in the fridge to cool completely, 1-2 hours.
Once brownie has set, make your chocolate coating. Place your dark chocolate into a small bowl and melt in the microwave for 1 minute, siring every 30 seconds, until melted and smooth.
Remove your cooled brownie from the tin and place it on a wire rack. Pour over your chocolate mixture and smooth the top until evenly coated, allowing it to drizzle down the sides. Sprinkle with your chosen toppings and place it in the fridge to set.
Once set, cut into square slabs and serve! Enjoy!