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Sea Salt Caramel S’mores Brookies

Chocolate Chip Cookie and Brownie Bars topped with Marshmallows and Chocolate Squares
Course Dessert

Ingredients

Cookie

  • 6 tbsp unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup flour
  • 1 cup chocolate chips

Brownies

  • 1 stick butter (1/2 cup)
  • 1/2 cup oil
  • 1/2 cup dark cocoa powder
  • 2 oz baking chocolate (2 squares)
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 cup boiling water

Toppings

  • Ghirardelli Caramel Chocolate Squares
  • marshmallows
  • sea salt

Instructions

  • Line an 8 inch square pan with non stick foil. Mix melted butter with brown and white sugars, and the egg. Add in vanilla and dry ingredients. Stir in chocolate chips. Spoon into the foil lined pan. Smooth out the cookie dough and flatten it. Place pan inside the refrigerator until ready to add the brownie batter.
    Preheat oven to 350. Melt the butter, oil, chocolate squares and cocoa powder in the microwave or on the stove top. Stir in the rest of the ingredients. Add the boiling water at the end. Pour batter on top of the cookie dough. Bake for 45-55 minutes. Cool completely on a cooling rack. Place into the refrigerator for at least 2 hours or overnight.
    Cut into squares. Slice marshmallows in half lengthwise and place 3-4 halves on each Brookie. Use a torch to char the marshmallows. Sprinkle with sea salt. Add a caramel chocolate square on top of each one.