S'mores Brookies

Brownies and cookies, combined into one bar, then topped with all the classic s'mores flavors — this is the kind of dessert that disappears fast at any gathering. A fudgy brownie base, a chocolate chip cookie layer, and toasted marshmallows on top.

Why you'll love s'mores brookies

• Three desserts in one: brownie, cookie and s'mores.
• Feeds a crowd — one 9x13 pan makes about 24 bars.
• Gooey toasted marshmallow without a campfire.
• Perfect for bake sales, parties and potlucks.

Ingredients (one 9x13-inch / 23x33cm pan)

Brownie Layer

• 115g (1/2 cup) butter, melted
• 200g (1 cup) granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 65g (2/3 cup) cocoa powder
• 90g (3/4 cup) plain/all-purpose flour
• 1/4 tsp salt

Cookie Layer

• 115g (1/2 cup) butter, room temperature
• 100g (1/2 cup packed) brown sugar
• 50g (1/4 cup) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 190g (1 1/2 cups) plain/all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 150g (1 cup) chocolate chips

Topping

• 200g (about 4 cups) mini marshmallows
• 100g (about 6 sheets) graham cracker pieces

Directions

1. Preheat oven to 175°C/350°F and line a 23x33cm/9x13-inch baking pan.
2. For the brownie layer: whisk melted butter and sugar, then add eggs and vanilla. Fold in cocoa powder, flour, and salt until just combined. Spread into the pan.
3. For the cookie layer: cream butter and both sugars, add egg and vanilla, then fold in flour, baking soda, salt, and chocolate chips. Drop spoonfuls of cookie dough evenly over the brownie batter and gently spread to cover.
4. Bake for 30-35 minutes, until the top is golden and a toothpick comes out mostly clean.
5. Remove from the oven, scatter mini marshmallows and graham cracker pieces over the top, then return to the oven for 3-5 minutes until the marshmallows are puffed and lightly golden. For extra color, finish briefly under the broiler, watching closely.
6. Let cool before slicing into bars.

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Alla's tips

• Flatten the cookie dough between your palms before dropping it on, so it covers the brownie easily.
• Watch the broiler closely — marshmallows go from golden to burnt in seconds.
• Grease your knife or dip it in hot water to cut through sticky marshmallow cleanly.
• Cool completely for neat bars, or eat warm with a spoon!
• Add chocolate squares on top with the marshmallows for the full s'mores experience.

Storage

Keep in an airtight container at room temperature for up to 3 days. Freeze the bars (without the marshmallow topping) for up to 3 months.

Frequently asked questions

What is a brookie?
A brownie and cookie baked together in one pan — fudgy on the bottom, chewy on top.

Can I use store-bought mixes?
Yes — a boxed brownie mix and ready-made cookie dough make a great shortcut.

Why is the middle undercooked?
Ovens vary. Cover with foil and bake another 5–10 minutes until a toothpick comes out with moist crumbs.

Can I use large marshmallows?
Yes — cut them in half so they melt evenly.

Can I halve the recipe?
Yes — use an 8x8-inch pan and start checking from 25 minutes.

More recipes to try

• Gluten-Free Chocolate Brownies
• Giant Bakery-Style Cookies
• Double Chocolate Fudge Cake
• Chocolate Vegan Brownies

Hugs, Alla xox

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