Print

S’mores Brookies

A single square of S’mores Brookies with a graham cracker base, chocolate layer, and toasted marshmallows on top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for layered dessert bars combining fudgy brownies, graham crackers, and toasted marshmallows.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup milk
  • 2 cups mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the brownie layer: In a large bowl, whisk together the melted butter and granulated sugar until combined. Whisk in the 4 eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Spread the brownie batter evenly into the prepared pan.
  4. Prepare the cookie layer (for the brookie texture): In a medium bowl, beat the softened butter and brown sugar until creamy. Beat in the egg, vanilla extract, baking soda, and salt. Mix in the flour until just combined. Stir in the graham cracker crumbs and milk until a thick dough forms.
  5. Drop spoonfuls of the cookie dough evenly over the brownie batter. Gently spread the dough to cover the top layer.
  6. Bake for 25 minutes.
  7. Remove the pan from the oven. Sprinkle the mini marshmallows evenly over the top layer.
  8. Return the pan to the oven and bake for another 5 to 8 minutes, or until the marshmallows are puffed and lightly golden brown. Watch carefully to prevent burning.
  9. Let the bars cool completely in the pan on a wire rack before lifting out using the parchment paper overhang and cutting into squares.

Notes

  • For a fudgier brownie, reduce the flour in the brownie batter by 1/4 cup.
  • To toast the marshmallows without overbaking the bars, use the broiler for the last 1-2 minutes, watching constantly.
  • Use high-quality cocoa powder for the best chocolate flavor.

Nutrition

Find it online: https://savoryskies.com/smores-brookies-recipe-chocolate-graham-marshmallow-bars/