Sea Salt Caramel S’mores Brookies

I can’t let Summer end without one more s’mores dessert. And this one is a goodie.

I love brownies and I also love chocolate chip cookies. So, I decided to make s’mores out of what we all call, Brookies! It’s the half brownie, half cookie ultimate dessert. Why choose one when you can have both??

And each Brookie gets topped with gooey marshmallows and a Ghirardelli Caramel Chocolate Square. I can’t get any better!

Here’s how I make them:

First, I use an 8 inch metal pan. I know it’s small, but the smaller the pan, the taller the Brookie square. But, if you like them flatter, feel free to use a slightly bigger pan.

Line the pan with non stick foil. Believe me, you want to do this. Otherwise, this whole thing can get stuck to your pan and it would just create a big mess. And I used 2 sheets, placing them in opposite directions so that the entire pan gets covered.

Mix your ingredients for the cookie dough and spread it out in the pan. The dough will be on the softer side because of the use of melted butter, so I place the pan into the refrigerator to let the dough firm up some as I make the brownie batter.

After I make the brownie batter, I pour the whole thing on top of the cookie dough. The brownie layer will be thicker than the cookie layer. Bake the Brookie for 35-55 minutes. When it’s ready, it may not look completely done, but that’s ok. After it cools and you refrigerate it, it will firm up how it needs to be.

Remove from the pan and gently peal the foil off of the Brookies. They will hold shape especially if they have been refrigerated overnight. Cut into squares. Take a marshmallow and cut it in half the long way and add 3-4 halves on top. Take a torch to toast them a bit. If you don’t have a torch, stick them in the broiler for a few minutes.

Top each Brookie with sea salt and a Ghirardelli Caramel Chocolate Square. Both the Milk Chocolate and White chocolate tastes amazing with this. You won’t regret making this recipe!