https://www.facebook.com/993699367151377/

My Dessert Bliss, Fort Wainwright, AK, Fort Wainwright, AK (2026)

08/22/2026

The cookies soften into the creamiest banana pudding overnight

Creamy Banana Pudding With Layers of Bananas and Vanilla Cookies

This homemade banana pudding is luxuriously creamy, with sweet banana slices tucked between silky vanilla pudding and soft, milk-soaked cookies. Every spoonful has that dreamy contrast of cool custard, tender fruit, and cookies that practically melt away. 🍌✨

12 servings

Ingredients

Banana Pudding

4 large egg yolks
1/2 cup (104g) granulated sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 cups (360ml) whole milk
1 1/4 cups sweetened condensed milk (one 14 oz can)
2 teaspoons vanilla extract
3 tablespoons (42g) unsalted butter, cold, cubed
2 cups (480ml) heavy whipping cream, cold
6-7 medium-sized bananas, sliced 1/3 inch thick
11 ounce box Nilla Wafers

Whipped Cream

3/4 cup (180ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
1/4 teaspoon vanilla extract

How to make it

Whisk the egg yolks together in a medium bowl and set aside.
In a medium saucepan, whisk together the sugar, cornstarch, and salt until smooth. Add the milk and whisk until there are no lumps, then stir in the sweetened condensed milk.
Cook the mixture over medium-low to medium heat, whisking constantly, until hot but not boiling, about 15 minutes. Remove from the heat.
Slowly whisk some of the hot milk mixture into the egg yolks to temper them. Add a little more, then pour the egg mixture back into the saucepan.
Return the saucepan to the heat and whisk constantly until the mixture starts boiling, less than 5 minutes. Keep whisking and boil for 1 minute.
Remove from the heat. Add the vanilla extract and butter, then whisk until completely smooth.
Transfer the pudding to a bowl and press clear wrap directly against the surface. Refrigerate until completely cool, about 2-3 hours.
Whip the 2 cups heavy cream in a large bowl until stiff peaks form.
Gently fold the whipped cream into the chilled pudding in two additions until no streaks remain.
Arrange 1/3 of the Nilla Wafers across the bottom of your serving dish, overlapping them if needed.
Add a layer of sliced bananas, then spread 1/3 of the pudding mixture evenly over the bananas.
Repeat the Nilla Wafer, banana, and pudding layers two more times, creating 3 layers of each.
For the topping, whip the 3/4 cup heavy whipping cream, powdered sugar, and vanilla on high speed until stiff peaks form.
Spread the whipped cream over the pudding. Add extra Nilla Wafers and wafer crumbs if desired.
Cover and refrigerate for at least 4 hours, or up to 8 hours, so the cookies soften without allowing the bananas to brown.

This creamy layered banana pudding is best when the cookies have had just enough time to soak up the silky pudding.

08/21/2026

The chocolate chips make every bite even harder to resist

The Ultra-Moist Chocolate Bundt Cake With Glossy Ganache

This homemade chocolate Bundt cake is deeply fudgy and incredibly tender, with little pockets of melted chocolate in every bite. The silky ganache adds a rich, glossy finish that melts right over the cake. 🍫✨

12 servings

Ingredients

Chocolate Bundt Cake

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter
1/2 cup oil, vegetable or canola oil
1/3 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips, plus more for sprinkling on top if desired

Ganache

1 cup heavy whipping cream
2 cups chocolate chips

How to make it

Preheat the oven to 350°F.
Grease and flour a standard Bundt pan very thoroughly so the cake releases easily.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
Melt the butter in a medium saucepan over medium heat. Stir in the oil, cocoa powder, and water, then bring the mixture just to a boil while whisking constantly.
Pour the hot butter mixture into the dry ingredients and stir to combine.
Add the buttermilk, eggs, and vanilla, then whisk until the batter is well mixed.
Fold in the mini chocolate chips.
Pour the batter into the prepared Bundt pan and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack and cool completely.
For the ganache, heat the heavy cream in a large microwave-safe bowl for about 2 minutes, or until simmering.
Carefully add the chocolate chips and let them sit in the hot cream for 5 minutes.
Whisk for about 1 minute, until the ganache is smooth and glossy.
Spoon the ganache over the cooled cake and sprinkle with additional mini chocolate chips if desired.

One slice of this rich chocolate Bundt cake is all it takes to make a simple dessert feel extra special.

08/21/2026

This cake hides the best part underneath

The Pecan Pie Cake With a Buttery Caramel Pecan Crown

One slice reveals a soft, warmly spiced cake beneath a sticky caramel layer loaded with toasted pecans. It has that classic pecan pie richness, but with a tender cake crumb that makes every bite feel extra indulgent. 🍰🥜

Servings: Not specified

Ingredients

Pecan Caramel Topping

1 1/2 cups chopped pecans, 150 grams
6 tbsp unsalted butter, 85 grams
1/3 cup maple syrup, 78 ml
1/2 cup brown sugar, 110 grams
2 tbsp corn syrup
1/4 tsp salt
1/2 tsp vanilla extract

Pecan Pie Cake Batter

2 cups all-purpose flour, 255 grams
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
1/2 tsp grated nutmeg
1 cup unsalted butter, 226 grams
1 cup granulated sugar, 200 grams
1/4 cup brown sugar, 55 grams
3 large eggs, room temperature
1/2 tbsp vanilla extract
1/2 cup buttermilk
1/2 cup chopped pecans, 50 grams

How to make it

Pecan Caramel Topping

Grease a 10-inch round cake pan with oil. Line the bottom and sides with parchment paper, then grease the paper and set the pan aside.
Combine the butter, maple syrup, brown sugar, corn syrup if using, and salt in a medium saucepan.
Bring the mixture to a boil over medium heat and simmer for about 3 minutes. Add the vanilla and stir to combine.
Remove from the heat and pour the caramel into the bottom of the prepared pan.
Scatter the chopped pecans evenly over the caramel.

Pecan Pie Cake Batter

Preheat the oven to 350ºF.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.
Beat the butter in a large mixing bowl or stand mixer for 1 minute.
Add the granulated sugar and brown sugar and beat on medium-high for 2 more minutes.
Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape the sides and bottom of the bowl between additions.
Mix in the vanilla.
Add half of the dry ingredients and mix on low.
Pour in the buttermilk and mix.
Add the remaining dry ingredients and stir until incorporated.
Once the batter is smooth, gently fold in the chopped pecans.
Pour the batter over the pecan caramel layer and smooth the surface with a spatula.
Bake for about 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean. The cake may require additional baking time.
Let the cake cool for about 15 minutes, then carefully invert it onto a plate.
Allow the cake to cool completely before slicing and serving.

The magic happens when that warm pecan caramel topping meets the tender cinnamon-spiced cake underneath.

08/21/2026

This is the chocolate cupcake recipe I’d make on repeat

The Fudgiest Chocolate Cupcakes With Silky Fudge Frosting

These homemade chocolate cupcakes are deeply chocolatey, ultra-moist, and topped with silky fudge frosting that practically melts into every bite. The hot coffee gives the chocolate flavor extra depth, while those delicate chocolate curls add the perfect finishing touch. 🍫🧁

Servings: Not specified

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour, 127 grams
1 cup granulated sugar, 200 grams
⅓ cup unsweetened cocoa powder, 33 grams
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
½ cup milk, 120 ml
⅓ cup vegetable oil, 80 ml, such as canola oil
1 tsp vanilla extract
½ cup brewed coffee or hot water, 120 ml

Chocolate Curls

½ cup chopped chocolate, 85 grams
2 tsp shortening

Chocolate Fudge Frosting

½ cup chopped chocolate, 85 grams
¼ cup heavy cream, 60 ml
1 cup unsalted butter, 226 grams
½ cup unsweetened cocoa powder, 64 grams
2 cups powdered sugar, 250 grams
1 tsp vanilla extract

How to make them

Chocolate Cupcakes

Preheat the oven to 350ºF.
Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl.
In a separate medium bowl or measuring cup, whisk together the egg, milk, oil, and vanilla extract.
Pour the wet mixture into the sifted dry ingredients and whisk until combined.
Pour in the hot coffee or hot water. The batter will be very thin.
Divide the batter between cupcake tins, filling each one only halfway.
Bake for about 18 minutes, until the tops spring back when lightly touched or a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool completely.

Chocolate Curls

Place the chopped chocolate and shortening in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until completely melted.
Spread the melted chocolate into a thin, even layer over the back of a baking sheet using an offset spatula.
Freeze for 4 minutes.
Remove the tray and hold a small scraper at a 45º angle along the bottom of the tray. Push it forward while holding the top with your other hand to form curls.
If the chocolate breaks, let it sit at room temperature briefly. If it comes away in large pieces, freeze the tray for another 1 minute.
Keep the chocolate curls frozen until ready to decorate.

Chocolate Fudge Frosting

Combine the chopped chocolate and heavy cream in a microwave-safe bowl. Microwave for 15 seconds and stir. Continue with a few-second intervals if needed, stirring between each, just until melted. Cool for about 10 minutes.
Beat the butter with a mixer for a couple of minutes until fluffy and creamy.
Sift half of the powdered sugar and cocoa powder into the butter.
Add the melted, cooled chocolate mixture.
Mix on low until combined, then increase to medium-high and beat for 1 minute, scraping the bowl as needed.
Add the remaining powdered sugar and mix on low to combine. Increase to medium-high and beat for another minute.
Add the vanilla and mix until the frosting is creamy and smooth.

To Decorate

Transfer the frosting to a piping bag fitted with your preferred piping tip. A 4B tip was used here.
Pipe the frosting over the cooled cupcakes.
Finish each cupcake with a chocolate curl or sprinkles.

To Store

Store the cupcakes in a covered container in the fridge for up to 4 days.

These are the kind of chocolate cupcakes that disappear quickly once that fudgy frosting hits the top.

08/20/2026

Nobody expects this blueberry cheesecake to be this creamy

No-Bake Blueberry Cheesecake With a Glossy Berry Topping

This creamy homemade blueberry cheesecake has a buttery biscuit base, an airy cream cheese filling, and a glossy layer of tangy blueberry sauce. The juicy berries bring a bright burst against the rich, cloud-like filling and crisp crumb base. 🫐🍰

Servings: Not specified

Ingredients

Biscuit Base

200g digestive biscuits
70g butter, melted

Cream Cheese Filling

400g cream cheese
100g icing sugar
1 tsp vanilla extract
300ml double cream

Blueberry Sauce

300g fresh blueberries
3 tbsp granulated sugar
Juice of ½ lemon
1 tsp cornflour (cornstarch)
3 tsp water

How to make it

Biscuit Base

Crush the digestive biscuits with a rolling pin or muddler until finely crumbed.
Add the melted butter and mix until the crumbs have a wet-sand texture.
Transfer the mixture to a parchment-lined springform cake tin.
Press the crumbs down firmly and evenly with the back of a spoon to create a compact base.

Cream Cheese Filling

Add the cream cheese, icing sugar, and vanilla extract to a large bowl and whisk until smooth.
Pour in the double cream and whip until soft, thick peaks form.
Spoon the filling over the biscuit base and spread it into an even layer.
Refrigerate while preparing the blueberry sauce.

Blueberry Sauce

Place the blueberries, granulated sugar, and lemon juice in a saucepan over medium heat.
Cook for about 5 minutes, stirring often, until the berries soften and release their juices.
In a small glass, stir together the cornflour and water to make a slurry.
Add the slurry to the simmering blueberries and stir until the sauce becomes glossy and thick.
Remove from the heat and allow the sauce to cool completely.

Assemble and Chill

Once the blueberry sauce has cooled completely, pour it over the chilled cream cheese layer.
Gently spread the sauce all the way to the edges.
Refrigerate overnight, or for at least 4 to 6 hours, until fully set.

Un-mold and Serve

Run a thin knife around the inside edge of the tin to loosen the cheesecake.
Place the tin on an upside-down mug and carefully pull the outer springform ring downward to reveal the layers.
Slice, serve, and enjoy!

This cheesecake is especially irresistible when that bright blueberry topping meets the creamy filling and buttery biscuit crunch.

08/20/2026

The syrup trick is not the only thing that makes these irresistible

Mini No-Bake Chocolate Hazelnut Cheesecakes

These homemade chocolate hazelnut cheesecakes are rich, creamy, and packed with little bites of praline truffle. The silky filling meets a crisp biscuit base, glossy chocolate ganache, and fluffy cocoa cream for an incredible contrast in every bite. 🍫✨

Servings: Not specified

Ingredients

Base

100g of plain biscuits (you can use gluten-free)
20g of chopped hazelnuts
50g of dairy-free butter / margarine

Filling

125g of cashew nuts (soaked and drained, see step 1)
280g of vegan cream cheese
75g of icing / powdered sugar
50g of coconut cream (thick white cream from a can of coconut milk)
2 teaspoons of vanilla extract
50g of cocoa powder
6 Rhythm 108 praline truffles

Chocolate Ganache

80g of chopped hazelnuts
100g of dairy-free dark chocolate
100g of dairy-free cream (coconut)

Toppings

220ml of dairy-free whipping cream
3 tablespoons of cocoa powder
Chopped hazelnuts (For sprinkling)
Edible gold glitter
Rhythm 108 praline truffles
Pearl sprinkles

How to make them

Base

Melt the dairy-free butter / margarine in a small saucepan over low heat. Remove from the heat and transfer to a medium heat-proof bowl.
Blend the biscuits and chopped hazelnuts until finely crushed. Add the crumbs to the melted butter and mix with a wooden spoon or spatula until the mixture looks like wet sand and holds together when pressed.
Press approximately 1 1/2 tablespoons of the mixture into each loose base cookie cup tin, compacting it firmly with clean hands.
Refrigerate while preparing the filling.

Cheesecake Filling

Soak the cashew nuts overnight in water, then drain them before using.
Add the drained cashews, vegan cream cheese, icing sugar, coconut cream, vanilla, and cocoa powder to a food processor or blender. Blend on high for around 5 minutes until completely smooth, scraping down the sides as needed. Add more coconut cream if needed.
Roughly chop the praline truffles into small pieces and fold them into the cheesecake mixture.
Divide the mixture evenly between the tins and gently tap them on the worktop to release air bubbles.
Refrigerate overnight until set.
Once firm, remove the cheesecakes from the fridge and push them out of the loose-bottom tins. If needed, freeze for 15 minutes, then run a knife around the edges to loosen them before removing.

Chocolate Ganache

Freeze the cheesecakes for around 15 to 20 minutes before coating them in ganache. Gently roll each cheesecake through the chopped hazelnuts so only the sides are covered.
Add the chocolate and coconut cream to a saucepan and heat over low, stirring constantly until melted, smooth, and glossy.
Let the ganache cool for a few minutes, then pour it over each cheesecake and allow the excess to drip away.
Transfer the coated cheesecakes to a plate or board and refrigerate for approximately 30 minutes to 1 hour, until the ganache has set.

Chocolate Cream

Whip the dairy-free cream with the cocoa powder using a stand mixer with a balloon whisk or an electric hand whisk until thick and holding stiff peaks.
Transfer the whipped cream to a piping bag fitted with a star tip nozzle.
Once the ganache has set, pipe a swirl of chocolate cream onto each cheesecake.
Sprinkle with chopped hazelnuts.
Dust the praline truffles with edible gold glitter and place a pearl sprinkle on top, securing it with a little chocolate ganache or melted chocolate.
Place one decorated truffle on top of each cheesecake.
Serve and enjoy!

Optional tip: Freeze the cheesecakes for around 15 to 20 minutes before coating them in ganache so they hold their shape and the ganache sets more easily.

These little chocolate hazelnut cheesecakes make an especially indulgent bite with that crisp base, creamy center, and glossy ganache finish.

08/19/2026

This pie has the kind of lemon filling you can almost taste through the screen

The Lemon Meringue Pie With a Silky Tart Filling and Cloudlike Meringue

A buttery, flaky crust holds a bright lemon filling that’s silky, tangy, and perfectly balanced by the sweet, glossy meringue on top. 🍋☁️ The contrast between the crisp crust, smooth citrus center, and airy toasted topping makes every bite incredibly satisfying.

Servings: Not provided

Ingredients

Crust

1 ¼ cups (163g) all-purpose flour, divided
½ teaspoon salt
½ cup (112g) unsalted butter, cold and cut into ½-inch cubes
2-4 tablespoons ice water

Lemon Filling

5 large egg yolks
1 ¼ cups water
1 ¼ cups (259g) sugar
5 tablespoons (40g) cornstarch
¼ teaspoon salt
¾ cup fresh lemon juice (3-4 large lemons)
1 tablespoon lemon zest (2-3 large lemons)
2 tablespoons butter

Meringue Topping

5 large egg whites, room temperature
¾ teaspoon cream of tartar
½ cup (104g) sugar
1 tablespoon cornstarch
Pinch of salt

How to make it

Add ¾ cup (98g) of the flour and the salt to a food processor. Pulse 2-3 times to combine.
Scatter the cold butter over the flour and process for about 15 seconds, until a crumbly mixture forms and the flour is coated.
Add the remaining ½ cup (65g) flour and pulse several times until evenly distributed. The mixture should look sandy without many large pieces.
Transfer the mixture to a medium bowl and add 2 tablespoons of ice water. Gently fold with a rubber spatula until larger clusters begin forming.
Pinch some dough together to check if it holds. If it falls apart, add another 1-2 tablespoons of ice water and continue gently pressing until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Place the chilled dough between two pieces of parchment paper and roll it out with a rolling pin.
Remove one sheet of parchment, then use the other to lift the crust into a 9-inch deep-dish pie plate. Carefully remove the remaining parchment and shape the crust.
Prick the bottom of the crust with a fork to allow steam to escape.
Refrigerate the crust for 2-3 hours or freeze it for about 20 minutes, until very cold.
Preheat the oven to 350°F (180°C). Line the crust with parchment, pressing it closely against the sides, then fill with pie weights, dry rice, or beans.
Bake for 20-25 minutes, until the edges begin to brown.
Remove the parchment and weights, then bake for another 5 minutes, until lightly golden. Do not overbake because the crust will bake again later.
Remove from the oven and set aside.
Whisk the egg yolks in a medium bowl and set aside.
In a medium saucepan, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest.
Cook over medium heat. The mixture will start thin and cloudy, then thicken and begin to bubble.
Once bubbling, remove from the heat. Slowly whisk about ¼ cup of the warm lemon mixture into the egg yolks, whisking constantly to prevent scrambling.
Stir the tempered egg yolks back into the lemon mixture.
Return the saucepan to the heat and cook until thick and large bubbles break across the surface, about 1 minute.
Remove from the heat and whisk in the butter.
Spread the hot lemon filling evenly into the baked crust.
In a small bowl, combine the meringue sugar, salt, and cornstarch.
In a very clean bowl, whip the egg whites and cream of tartar on medium speed until foamy.
Increase the speed to high and whip until soft peaks form.
Add the sugar, cornstarch, and salt mixture, then continue whipping on high until the meringue forms stiff, glossy peaks. The mixture should feel smooth rather than grainy when pinched between your fingers.
Spread or pipe the meringue over the warm lemon filling, taking it all the way to the edge so it seals against the crust.
Bake at 325°F for about 30-35 minutes, until the meringue reaches 160°F.
Let the pie sit at room temperature for about 1 hour, then refrigerate for 4-5 hours before serving.

That bright lemon filling and cloudlike meringue are made for a buttery slice of homemade pie.

08/19/2026

This cake hides a whole layer of ice cream between two cookies

The Giant Chocolate Chip Cookie Cake With a Creamy Ice Cream Center

Two soft-baked chocolate chip cookie layers sandwich a thick, creamy vanilla ice cream center for the ultimate homemade frozen dessert. 🍪🍦 Every slice gives you chewy cookie, cold silky ice cream, and a little chocolate crunch from the mini chips on the outside.

Servings: Not provided

Ingredients

2 cups (260g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (112g) unsalted butter, melted
¼ cup (60ml) vegetable oil
½ cup (112g) light brown sugar, packed
3 tablespoons corn syrup
1 large egg
2 teaspoons vanilla extract
½ cup (112g) semi-sweet chocolate chips
1.5 quarts vanilla ice cream
2 cups (338g) mini chocolate chips, for decorating

How to make it

Preheat the oven to 350°F (180°C). Line the bottoms of two 9-inch cake pans with parchment paper and coat the sides with baking spray.
In a medium bowl, combine the flour, baking soda, and salt.
In a large bowl, mix the melted butter, oil, and brown sugar.
Add the corn syrup, egg, and vanilla extract, then mix until well combined.
Add the dry ingredients and mix just until the dough comes together. Avoid overmixing. Use a rubber spatula to form it into a cohesive dough, then gently fold in the chocolate chips.
Divide the dough evenly between the prepared pans and press it across the bottoms. Add a few extra chocolate chips on top if desired. The dough may look slightly oily.
Bake for 10-12 minutes, until the edges are lightly golden and the cookies look baked through.
Let the cookies cool completely in their pans so they do not break when removed.
Remove the cooled cookies from the pans. If they still seem fragile, freeze them for about 20 minutes before assembling.
Line one 9-inch cake pan with clear wrap, leaving enough overhang to cover the top later. Use pieces going in both directions so the entire pan is covered and the ice cream does not touch the pan.
Place one cookie layer in the bottom of the lined pan.
Let the vanilla ice cream sit for 5-10 minutes, then stir it with a rubber spatula until smooth and creamy.
Spread the softened ice cream evenly over the first cookie, then place the second cookie on top.
Fold the overhanging clear wrap over the top and cover the cake. Freeze for 5-6 hours.
Lift the frozen cake from the pan using the clear wrap. Gently loosen the sides if needed, then transfer it to a serving plate.
Press the mini chocolate chips onto the ice cream around the sides of the cake. If needed, press them gently so they stick.
If the ice cream becomes too soft while decorating, return the cake to the freezer briefly before continuing.
Keep the finished cake frozen until ready to serve.
Serve as is or add chocolate sauce, whipped cream, or other toppings. Store well covered and eat within 5-7 days.

One slice delivers the best part of a chocolate chip cookie and an ice cream sundae in the same bite.

08/18/2026

This s’mores brownie gets dangerously gooey at the top

The Gooey S’mores Brownies With a Toasted Marshmallow Crown

These homemade brownies bring together a buttery graham cracker crust, fudgy chocolate center, silky ganache, and golden toasted marshmallows in every bite. 🍫🔥 The crisp crust gives way to rich brownie, then melts into that soft, sticky s’mores topping.

Servings: Not provided

Ingredients

Crust

1 ¼ cups (168g) graham cracker crumbs
3 tablespoons (39g) sugar
Pinch of salt
6 tablespoons unsalted butter, melted

Brownie Layer

½ cup (65g) all-purpose flour
6 tablespoons (43g) natural unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup (120ml) vegetable oil
1 cup (207g) sugar
1 teaspoon vanilla extract
2 large eggs

Ganache and Marshmallows

6 ounces (169g) semi-sweet chocolate chips (1 cup)
6 tablespoons (90ml) heavy whipping cream
5 cups (225g) mini marshmallows

How to make them

Preheat the oven to 350°F. Grease a 9-inch square metal baking pan and line it with parchment paper, leaving an overhang on two sides. Grease the sides with non-stick baking spray.
Mix the graham cracker crumbs, sugar, and salt in a medium bowl. Stir in the melted butter until everything is evenly combined.
Press the crust firmly and evenly across the bottom of the prepared pan. Set aside.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, stir together the oil, sugar, and vanilla extract until well combined.
Add the eggs and mix until incorporated.
Add the dry mixture to the wet mixture and stir just until combined. Do not overmix.
Pour the brownie batter over the crust and spread it into an even layer.
Bake for 24-28 minutes, until a toothpick comes out with a few moist crumbs. Remove from the oven and let cool.
After the brownie cools for about 15-20 minutes, gently press down the top if needed to make it level.
Place the chocolate chips in a medium bowl.
Heat the heavy whipping cream until it just begins to boil. Pour it over the chocolate chips and let it stand for 3-5 minutes.
Gently whisk the chocolate and cream until smooth.
Spread the ganache evenly over the brownie and allow both layers to cool completely.
Preheat the oven to 350°F for the marshmallow topping.
Spread the mini marshmallows evenly over the brownies.
Bake for 5-8 minutes, until the marshmallows are puffy but not overly melted.
Switch the oven to high Broil and toast the marshmallow tops for 1-2 minutes, watching closely because they brown quickly.
Remove from the oven. Serve warm for gooey chocolate and marshmallows, or cool completely before slicing.
Store leftovers in an airtight container in the fridge and serve at room temperature. Best eaten within 4-5 days.

These brownies are made for that perfect s’mores moment: crisp graham crust, fudgy chocolate, and marshmallows toasted right on top.

08/18/2026

This is what happens when two favorite desserts collide

The Fudgy Brookies With Golden Chocolate Chip Cookie Tops

These homemade brookies give you the best of both worlds: a rich, fudgy brownie base topped with a soft, buttery chocolate chip cookie layer. 🍫🍪 The edges turn lightly golden while the center stays wonderfully chewy and gooey.

Servings: 16 bars

Ingredients

Brownie Layer

1 cup (130 g) all-purpose flour
1/2 cup (57 g) natural unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
3/4 cup (180 ml) vegetable oil
1 1/2 cups (310 g) sugar
1 1/2 tsp vanilla extract
2 large eggs
1 large egg yolk

Cookie Layer

2 cups (260 g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup (168 g) unsalted butter, room temperature
1/2 cup (112 g) packed light brown sugar
1/4 cup (52 g) sugar
1 large egg
2 tsp vanilla extract
1 1/4 cups (211 g) semi-sweet chocolate chips

How to make them

Heat the oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment, leaving some overhang for easy removal.
For the brownie layer, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, mix the oil, sugar, and vanilla until combined. Add the eggs and mix well.
Add the dry ingredients and mix just until incorporated. Spread the brownie batter evenly in the prepared pan.
For the cookie layer, whisk together the flour, baking soda, and salt.
Beat the softened butter and both sugars on medium speed for 2 to 3 minutes, until pale and fluffy.
Mix in the egg and vanilla until combined.
Add the dry ingredients and mix just until the dough comes together. Avoid overmixing.
Fold in the chocolate chips. The cookie dough will be thick.
Take small portions of dough, flatten them slightly, and arrange them over the brownie batter, covering the surface as evenly as possible. Add a few extra chocolate chips on top if desired.
Bake for 22 to 25 minutes, until the edges are set and the top is lightly golden. The center should be set with just a slight wiggle.
Let the brookies cool completely in the pan before lifting them out using the parchment overhang.
Cut into bars and store in an airtight container at room temperature. They are best enjoyed within 4 to 5 days.

One pan, two irresistible layers, and plenty of chocolate in every chewy bite.

My Dessert Bliss

08/22/2026

08/21/2026

08/21/2026

08/21/2026

08/20/2026

08/20/2026

08/19/2026

08/19/2026

08/18/2026

08/18/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Listing takedown request