Crunchy Cookies and Cream Brownies

By bsmyth10

Ingredients

• Brownie Base:
• 3/4 C unsalted butter
• 1 3/4 C semisweet chocolate chips, divided
• 1 1/2 C sugar
• 1/2 C light brown sugar, packed
• 1/2 tsp instant espresso powder or 2 Tbs brewed coffee
• 1 1/2 tsp vanilla extract
• 3 large eggs
• 1 c all-purpose flour
• Topping:
• 1 1/2 C semisweet chocolate chips
• 1 1/2 C Nutella
• 1 T butter
• 2 1/2 C Cookies and Cream cereal

Details

Servings 48
Adapted from bakersroyale.com

Preparation

Step 1

To make brownie base:

1. Heat oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil;  lightly cover with bake spray.

2. Place butter and 3/4 cup chocolate chips in a large microwave safe bowl. Heat on high power for 60 to 90 seconds, stirring every 10 to 15 seconds to prevent scorching. When chocolate is melted and mixture is smooth, stir in sugar and brown sugar (batter will appear grainy).

3. Add the coffee or espresso powder and vanilla extract and stir until combined.

4. Whisk in eggs until incorporated. Sprinkle the flour over top and fold until just combined. Stir in 1/2 cup chocolate chips then pour batter into prepared pan.

5. Bake for about 25 minutes or until brownies are mostly done. Remove from oven and sprinkle remaining 1/2 cup chocolate chips over top. Return pan to oven and bake for 3 to 4 minutes more. Transfer pan to wire rack to cool.

To make topping:

1. Place chocolate chips, Nutella, and butter in a large microwave safe bowl. Heat on high power for 1 minute, stirring every 10 to 15 seconds, until melted and smooth. Let cool slightly. Add cookies and cream cereal and marshmallow and toss to coat. Spread cereal mixture over top of brownies, then cover and refrigerate for at least 90 minutes, or until set, or overnight. Brownies will keep, refrigerated in an airtight container, for up to 1 week.

Recipe is originally from Averie Sunshine's book Peanut Butter Comfort,