S’mores chocolate chip cookie brownies, aka s’mores brookies, that are layered with two layers of fudge brownie and two layers of s’mores cookies.
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s’mores chocolate chip cookie brownies | s’mores brookies
Summer is the perfect time for all things s’mores. These brookies are the perfect dessert for you if you’re craving s’mores but don’t want to wait for a campfire to make them. They’re made with my (self-proclaimed) perfect fudge brownies that are ridiculously fudgy and chocolatey, and layered with my (self-proclaimed) perfect chocolate chip cookies that are made with brown butter, and mixed with chocolate, marshmallow creme and graham crackers. So basically, if you’re craving s’mores, cookies, and brownies – you can have all three in one!
why you’ll love these s’mores brookies:
- They have a crinkle top. As all brownies should.
- Brown butter s’mores chocolate chip cookies: The cookies have all the s’mores flavors – chocolate, marshmallow & graham cracker, with some toasty campfire flavor from brown butter.
- They’re super rich and fudgy. These brownies are so fudgy and rich thanks to a mix of melted chocolate directly in the batter and dutch process cocoa powder.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the batter carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
The secret to crackled brownie tops:
The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the eggs and sugar together vigorously for a few minutes so it gets nice, light, and foamy. This will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.
How to get perfect brownie slices:
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking:
Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
How to make your chocolate more chocolatey:
The secret to getting more flavor out of your cocoa powder? Bloom it! Usually this is done with a hot liquid like espresso, but since we don’t want to add liquid into these brownies, we’ll do it by mixing the cocoa into the hot chocolate/butter mixture.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients and substitutions
brown butter s’mores cookie:
- All purpose flour: for structure. A 1:1 gluten-free flour would work well here if needed.
- Baking soda & baking powder: helps the cookie dough rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you want these dairy free, Miyoko’s Creamery makes a plant based butter that can also be browned!
- Granulated sugar & light brown sugar: for sweetness, moisture, and flavor.
- Egg: for binding and for moisture.
- Vanilla: for flavor.
- Chocolate: put your favorite chocolate chips or chocolate baking bar here. You can use milk chocolate for a classic s’mores taste, but I like to use semi-sweet or dark to contrast the sweetness.
- Graham crackers: for the cookie dough, and for the bottom layer of the brownies.
- Marshmallow creme: because it wouldn’t be s’mores without some marshmallow! Marshmallow fluff will work here as well.
fudge brownies:
- All purpose flour: for structure. A 1:1 gluten-free flour would work well here if needed.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
- Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies.
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Dutch-processed cocoa powder: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa powder can easily be substituted in here. Just note that your brownies will be a little lighter in color.
- Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
how to make s’mores chocolate chip cookie brownies
Here’s what making these s’mores brookies looks like. You can find the full recipe at the end of this blog post.
- Start with making the brownies – whisk together the eggs and sugar until it’s light and fluffy.
- Mix in the melted butter, chocolate and cocoa powder.
- Fold in the dry ingredients, then set the brownies aside.
- Make the s’mores cookies – mix together the brown butter and both sugars, followed by the egg and vanilla.
- Fold in all of the dry ingredients, followed by the chocolate, graham crackers & marshmallow creme.
- Layer the brownies and cookie dough. If desired, add more marshmallow creme on top – just note that it will dry out and become more of a meringue texture.
s’mores brookies recipe q&a
can I double this recipe?
Of course! Simply double all of the ingredients and bake the brownies in a 9×13″ pan, or bake them in two 8″ square pans. Be sure to keep an eye on the brownies if baking in a different sized pan, as the bake times may vary.
how to store these brookies
These brookies can be stored in an airtight container at room temperature for up to 5 days, or stored in the freezer for up to 3 months.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
S’mores Chocolate Chip Cookie Brownies | Brookies
Ingredients
Fudge Brownies
- 180 g semi sweet chocolate chips (1 c.)
- 113 g unsalted butter (8 tbsp.)
- 24 g dutch processed cocoa powder (¼ c.)
- 200 g granulated sugar (1 c.)
- 2 eggs
- 80 g all purpose flour (⅔ c.)
- ½ tsp. salt
S'mores Chocolate Chip Cookies
- 7 sheets graham cracker divided (105g)
- 113 g unsalted butter (8 tbsp.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 100 g semi-sweet chocolate (½ c. + 1 tbsp.)
- 60 g marshmallow creme (½ c.)
Instructions
- Make the brown butter. Add the 113g (8 tbsp.) of butter for the chocolate chip cookies into a small saucepan set over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g. Set the brown butter aside while you make the fudge brownies
- Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
- Place the graham crackers down into an even layer on the bottom of the square pan. You will need ~5 graham cracker sheets for this part and will need to break them up a little to get them to fit. Save the remaining graham crackers for the cookie dough.
Fudge Brownies
- In a small microwave safe bowl, melt together the chocolate chips and butter, stirring every 30 seconds until the mixture is smooth. Then, mix in the cocoa powder until smooth and set aside.
- To another small mixing bowl, add in the eggs and sugar. Vigorously whisk the egg and sugar together for 1-2 minutes, until the mixture is light and fluffy.
- Add the melted chocolate mixture into the egg mixture, and mix gently until combined.
- Add in the flour and salt. Use a rubber spatula to fold the ingredients just until no flour streaks remain. Set aside while you make the cookies.
S'mores Chocolate Chip Cookies
- Whisk both sugars into the bowl with brown butter.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Crush up the remaining graham crackers. Add the crushed graham crackers, chocolate, and dollops of marshmallow creme into the dough and fold the mixture together just until no flour streaks remain.
- Pour half of the brownie batter into your prepared square pan, smoothing it into an even layer.
- Use your hands to tear up pieces of cookie dough. Flatten them in your hands, then place them on top of the brownie batter, trying to form a flat, even layer of cookie dough on top of the brownies. Use approximately 3/4 of the cookie dough for this layer.
- Pour the remaining brownie batter over the cookie layer, smoothing it out into an even layer.
- Tear up the remaining pieces of cookie dough, scattering them on the top layer (It will not fully cover the brownies – this is what we want so that the top is marbled!)
- Bake for 45-50 minutes, until the edges have set and the middle is only *slightly* wobbly. (You can also check to make sure the internal temperature of the brownies is 200°F / 93°C to see when they're done.)
- Allow the brownies to set in the pan until they come to room temperature. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
I really want to make this it looks great! Was wondering how to make marshmallow creme?
Thank you so much! I just used store-bought marshmallow creme for these cookies 🙂
These are dangerously good! I’m not usually impressed by brownie cookies. But these!!! WOW! It’s the perfect combo. One doesn’t over power the other. Then the toasted marshmallow on top—the slight crunch….ugh so so so good!
One question—in the ingredient list for the cookie there is no mention of vanilla. However, on step two (for the cookies) it says to whisk in egg and vanilla. Is it supposed to have vanilla or was that a typo? 🙂
Thank you so much Catelyn, I’m so happy you liked the recipe!! And oops – yes there should be vanilla in there. Thank you for pointing that out!