Yield: 8″ square pan brown butter s’mores cookie brownies // Total Time: 1 hr. 15 min. // Disclaimer: This post includes affiliate links.
If you are looking for brownies that are both perfect and ridiculously easy to make, you’ve come to the right place!
brown butter s’mores cookie brownies
Hello hello! I’m here today with what I believe to be a very exciting summer dessert, and I hope you all feel the same. These are my brown butter s’mores cookie brownies, or s’mores brookies if you will.
here’s why I think you’ll love these bars:
- We’re using brown butter in both the cookies and the brownies for a toasty flavor all throughout.
- The cookie dough is loaded with chocolate and crushed graham crackers.
- The brownies are fudgy (as all brownies should be)
- We’re topping them with a ridiculous amount of marshmallow fluff.
recipe tips
these s’mores brookies are a little messy
I feel the need to put this as the first tip so you don’t get confused when you go to cut these brookies. And okay, by a little, I mean a lot. The marshmallow fluff is delicious but it does not want to stay as one piece once the brownies are cut, it wants to form back together with all the other marshmallow fluff. So please note that these are quite messy, but they are also quite delicious! Also, isn’t being messy really just capturing the true essence of s’mores?
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can turn your brownies from rich and fudgy to tough and chewy. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
mix the dough 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 and cookies tough and chewy rather than fudgy.
how to get a crinkle top on brownies
The crinkle top (while beautiful and necessary for a perfect brownie) doesn’t matter as much here since you’ll be topping the brownies generously with marshmallow fluff. However – the secret to perfectly crackled tops is actually quite simple! All you need to do is whisk together the eggs and sugar to get them nice, light and fluffy prior to adding them to the rest of the brownie batter. Whipping up the eggs and sugar brings more air into the batter, which after baking collapses, forming that perfectly crackled top.
how to know when the brookies are done baking
Fudge brownies are a little hard to tell when they’re done baking because they are essentially meant to be a little “raw”. You won’t be able to use the toothpick test on these brownies, because if the toothpick is coming out clean, the brownies are severely overbaked. The brownies are done when the edges have completely solidified and the middle of the brownies only SLIGHTLY wobble. This took me 30 minutes. The brownies will continue to cook in the hot pan so it’s important to not slice into the brownies until they’ve fully cooled to room temperature.
use a metal pan, not a glass pan
You should almost always use a metal baking pan over glass when it comes to baking treats. Glass does not conduct heat as well as metal, which means your bake is going to take longer and you will probably not get any crispy edges. If you’re using a glass pan, please note that your brownies will take a bit longer to bake.
bloom your cocoa powder
The secret to getting more flavor out of your cocoa powder? Bloom it! The process of blooming your cocoa is simple. Just mix hot espresso or water into your cocoa powder prior to adding it into your recipe. Doing so exposes cocoa solids in the cocoa powder and in turn brings out more of their flavor. In this recipe, we’ll do that by mixing the cocoa powder in with the hot brown butter.
ingredients and substitutions
For the brown butter s’mores cookie:
All purpose flour: for structure and chewiness.
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: we’ll crush up some graham crackers and put them in the cookie dough!
For the brown butter brownies:
All purpose flour: lends some structure to the brownies and makes them slightly chewy.
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.
Marshmallow fluff: for topping the brownies.
How to make s’mores brown butter cookie brownies
brown butter s’mores cookie brownies 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.
why do you measure in grams?
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.
a note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. 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.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make these s’mores brookies?
If you made these s’mores brookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
S’mores Brown Butter Cookie Brownies
Ingredients
Brown Butter
- 226 g unsalted butter (1 c.)
Brown Butter Brownies
- 90 g brown butter (6 ⅓ tbsp.)
- 180 g semi-sweet chocolate chips (1 c.)
- 24 g dutch process cocoa powder (¼ c.)
- 200 g granulated sugar (1 c.)
- 2 eggs
- 80 g all purpose flour (⅔ c.)
- ½ tsp. salt
Brown Butter S'mores Cookies
- 90 g brown butter (6 ⅓ tbsp.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg
- 1 tsp. vanilla
- 160 g all purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 110 g chocolate chips (⅔ c.)
- 40 g crushed graham crackers (3 tbsp.)
Topping
- 1 16 oz. tub marshmallow fluff*
Instructions
- Preheat the oven to 350°F / 175°C. Grease and line a 8" square pan with butter and parchment paper.
Brown Butter
- In a medium sized saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns into a dark amber color and develops little brown specks.
- Right here we're going to skip around a little bit in the recipe.
- Pour 90g of brown butter out of the saucepan and into a medium sized mixing bowl, and set aside.
- To the 90g remaining in the saucepan, whisk in the cocoa powder for the brownies. After that's combined, whisk in the 180g (1 c.) chocolate chips until they have melted and the mixture is completely smooth. Set aside.
- And now back to business as usual!
Brown Butter S'mores Cookies
- To the brown butter that you poured into a mixing bowl, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to gently fold the mixture together just until a few flour streaks remain.
- Add in the chocolate chips and crushed graham crackers, and stir just until no flour streaks remain.
- Transfer the cookie dough to your prepared baking pan, and press it down into an even layer.
- Place the baking pan in the freezer for 10 minutes while you finish making the brownie batter.
Brown Butter Brownies
- In a separate bowl, whisk together the eggs and sugar vigorously for 1-2 minutes, until the mixture is pale and fluffy**
- Mix the egg-sugar mixture into the chocolate-butter mixture in the saucepan.
- Add in the flour and salt, and fold the ingredients together just until no flour streaks remain.
- Once the cookies have been in the freezer for 10 minutes, remove them and pour the brownie batter into an even layer over them.
- Bake the bars for 30 minutes, or until the edges have set and the middle of the brownies only slightly wobble.
Topping
- Allow the brownies to fully come to room temperature before topping them.
- Spread the marshmallow fluff over the top of the cooled brownies, then use a culinary torch to torch the marshmallows***
- Slice, serve, and enjoy!
Catelyn says
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? 🙂
Erin says
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!