S’mores Brownies

Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan; spray parchment with baking spray.

In a medium microwave-safe bowl, cook butter and semisweet chocolate on high in 30-second intervals, stirring between each, until melted and smooth, about 1½ minutes total.

In a small bowl, whisk together ¾ cup brown sugar, flour, salt, and baking powder. In a large bowl, whisk together 3 eggs, ⅓ cup yogurt, and 2 teaspoons vanilla. Whisk flour mixture into egg mixture until combined. Whisk in melted chocolate mixture until combined. Spread half of batter in prepared pan.

In another medium bowl, whisk together cookie spread, remaining 2 tablespoons brown sugar, remaining ⅓ cup yogurt, remaining egg, and remaining 1 teaspoon vanilla. Drop mixture by tablespoonfuls onto chocolate batter. Drop remaining chocolate batter by tablespoonfuls onto cookie spread layer. Using a knife, swirl batters together.

Bake until lightly browned, about 25 minutes. Remove from oven, and let cool for 10 minutes. Sprinkle with milk chocolate, marshmallows, and graham crackers.

Bake until marshmallows are toasted and chocolate has melted, about 5 minutes more. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Store in an airtight container for up to 3 days.