Yummy Cobblestone Brownies
Indulge your sweet tooth with these irresistible Yummy Cobblestone Brownies, the ultimate fusion of gooey, fudgy chocolate and toasted marshmallow bliss. Perfect for your next dessert craving or party treat, this brownie recipe combines the richness of semi-sweet chocolate and cocoa powder with the delightful crunch of optional crushed graham crackers for a playful, s'mores-inspired twist. Topped with melty dark chocolate chunks and golden-brown mini marshmallows, these brownies are as gorgeous as they are delicious. Ready in under an hour and serving 12, they’re the perfect blend of indulgence and convenience. Whether enjoyed warm or cooled, these brownies are sure to be a crowd-pleaser that brings campfire vibes straight to your kitchen.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 35 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 100 grams mini marshmallows
- 75 grams dark chocolate chunks
- 50 grams crushed graham crackers (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 20-second intervals, stirring between each until smooth. Allow the mixture to cool slightly.
Whisk in the granulated sugar and brown sugar until well incorporated.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 20 minutes.
Remove the brownies from the oven and quickly sprinkle the mini marshmallows, dark chocolate chunks, and crushed graham crackers (if using) evenly over the top.
Return the pan to the oven and bake for another 5 minutes, or until the marshmallows are slightly golden and puffed.
Let the brownies cool completely in the pan on a wire rack before using the parchment paper to lift them out.
Slice into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 41.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
