¾cup(127 grams) chocolatechopped or chocolate chips
For Brownie Layer:
12tablespoons(170 grams) unsalted buttermelted and cooled
1 ¼cup(266 grams) brown sugarpacked
2large eggs
2teaspoonsvanilla extract
¾cup(90 grams) all-purpose flour
½cup(42 grams) cocoa powder
1 teaspoon salt
¾cup(127 grams) chocolatechopped or chocolate chips
For Marshmallow Layer:
2cupsmini marshmallows
Instructions
For Chocolate Chip Cookie Layer:
Preheat oven to 350 degrees (F). Spray an 8x8 pan with non-stick spray and line with parchment paper, leave an overhang to make it easy to remove the baked brookies.
In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Fold in the chocolate.
Break chunks of cookie dough off and place them in the bottom of the pan. The chunks should be about ½ to 1 inch. Repeat until there are only small gaps without cookie dough.
Allow the dough to chill while you make the brownie batter.
For Brownie Batter:
In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold the chocolate into the batter.
Pour the brownie batter over the cookie dough.
For Marshmallow Layer:
Sprinkle the mini marshmallows over the top until most of the brownie batter is covered.
Bake for 35-40 minutes until a toothpick inserted in the center comes out with only a few moist crumbs.
Allow to cool completely. Lift brookies from pan and cut into 16 squares