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S’mores Cookie Brownies

Servings 12 Servings

Ingredients
  

  • Brownie Layer:
  • 10 tablespoons butter
  • cups white sugar
  • 2 large eggs, room temperature
  • ¾ cup cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup all-purpose flour, spooned and leveled
  • Filling:
  • 1 heaping cup marshmallow creme
  • Cookie Dough Layer:
  • ½ cup 1 stick butter
  • ¾ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1 cup graham cracker crumbs
  • ½ teaspoon baking powder
  • cup semi-sweet chocolate chips

Instructions
 

  • Pre-heat the oven to 350°F. Line the bottom of a 9x9 baking pan with parchment paper, leaving about a 2-inch overhang on both sides. Lightly spray parchment paper with non-stick baking/cooking spray.
  • Brownie layer:
  • Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Be careful, the butter can burn very easily! Transfer butter to the bowl of a stand mixer and cool 5 minutes.
  • Add the sugar to the bowl with the butter and cream 3-4 minutes. Add eggs, cocoa powder, salt, and vanilla, and continuously whisk until combined. Slowly add the flour and mix on low speed until everything is incorporated.
  • Place batter on prepared pan, pressing firmly down to even out the layer. Spread marshmallow cream filling evenly over the brownie layer. Set aside.
  • Cookie Dough layer:
  • Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Be careful, the butter can burn very easily! Transfer butter to the bowl of a stand mixer and cool 5 minutes.
  • Add the sugar to the bowl with the butter and cream 3-4 minutes. Add eggs, and vanilla, and continuously whisk until combined.
  • In a small bowl, combine flour, graham cracker crumbs, and baking powder and mix well. Slowly add the dry ingredients (in stages) to the bowl with the butter/egg mixture and mix on low speed until everything is incorporated. Fold in the chocolate chips. Place cookie batter over marshmallow cream layer, pressing firmly down to even out the layer.
  • Bake for 25 minutes, or until the top is lightly golden brown. Allow to cool completely with the pan set on a wire rack. Remove from pan by lifting parchment paper by the sides. Cut into squares. Enjoy!

Notes

Marshmallow cream can be toasted by using a torch or by placing in the oven under the broiler for 1-2 minutes.