Crunchy Cookies & Cream Brownie Bars

It's Friday. 

I know you know, but just so we all know, I now know that you know that I know. 

I love posting dessert recipes right before the weekend. This one is so over-the-top it's almost embarrassing. But those are the funnest ones to share. Mostly because I feel like people will call me the devil and block me forever. I'm just giving you an idea for your cheat days, or free days, or soak-your-head-in-pure-sugar days. This recipe should send you into that sugar-coma you've been longing for all week. 

My husband teaches a Sunday school class every weekend with about 22 14-15 year-olds. By himself. As in, they all might eat him alive at a moment's notice. I think on his first week he tried to teach them in the form of logical arguments, and had millions of quotes/scriptures/facts to back them up. The lawyer inside himself couldn't help it, I guess. 

He learned very quickly that this just doesn't fly in a class full of teenagers with smart phones in each hand. 

From then-on-out, I promised I would send him into battle with a little help. A little love. A little treat for the kiddies, if you will. The next week I sent these heavenly bars in a tupperware. The kids inhaled them, and they listened to every word. I'm sure their parents hate me, but for that hour, they paid very close attention to the tall man with the Cookies & Cream Brownie Bars. 

xo, 

blondie

- - - - 

Crunchy Cookie & Cream Brownie Bars
makes one 9x13 pan

ingredients:

brownies:
1 1/2 sticks butter
1 2/4 C semisweet chocolate chips, divided
1 1/2 C granulated sugar
1/2 C light brown sugar, packed
1/2 t instant espresso powder (optional)
1 1/2 t vanilla extract
3 large eggs
1 C all-purpose flour

toppings:
1 1/2 C semisweet chocolate chips
1 1/2 C Nutella
1 T butter
2 1/2 C cookies and cream cereal
1 C mini marshmallows

method:
1. make brownie base: Heat oven to 350 degrees F. Line a 9x13 pan with aluminum foil, then coat with baking spray.
2. In a large microwave-safe bowl, add butter and 3/4 C chocolate chips. Heat on high for 30 seconds, stir, then repeat again every 15 seconds until melted. Don't scorch the mixture. When the chocolate is melted and mixture is completely smooth, stir in sugars. Add espresso powder and vanilla. Stir until combined.
3. Whisk in eggs until completely incorporated. Sift flour over the top and fold in until just combined. Toss in 1/2 C chocolate chips and then pour batter into prepared baking pan. Bake for 25 minutes - brownies will be mostly done, but not all the way, and that's alright. (while baking, you can make the topping).
4. Sprinkle hot brownies with remaining 1/2 C chocolate chips and let sit until melty.
5. make the topping: In another large, microwave-safe bowl, add chocolate chips, Nutella, and butter. Heat through on high for 1 minute, stirring every 15 seconds, until completely melted and smooth. Don't scorch. Add cookies and cream cereal and marshmallow and toss to coat. Spread cereal mixture over top of brownies.
6. Cover and refrigerate for at least 90 minutes or overnight. Slice with a knife dipped in hot water. Store in an airtight container, and serve with a LOT of milk :)

recipe source: bakers royale