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Patriotic Cookie and Brownie Crunch

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Patriotic Cookie and Brownie Crunch is a fun and festive dessert perfect for celebrating special occasions like the Fourth of July or Memorial Day. This indulgent treat layers chewy chocolate chip cookies and fudgy brownies, topped with colorful sprinkles, creating a delightful crunch and a burst of red, white, and blue. The perfect combination of cookies, brownies, and a crunchy finish, this dessert is a crowd-pleaser that’s as visually appealing as it is delicious.

Ingredients

1 cup unsalted butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups semisweet chocolate chips

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

3 cups rice cereal (like Rice Krispies)

½ cup butter, melted

1 cup mini marshmallows

¼ cup red, white, and blue sprinkles (optional, for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
  2. Make the cookie layer: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, and mix well. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
  3. Make the brownie layer: In a medium bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract. Add the cocoa powder, flour, and salt, and stir until the batter is smooth.
  4. Layer the cookie and brownie batter: Spread the cookie dough evenly in the prepared baking pan, pressing it down gently. Then, pour the brownie batter on top of the cookie layer and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool for about 10 minutes.
  5. Make the crunch layer: In a separate bowl, mix the rice cereal with melted butter. Add the mini marshmallows and stir until everything is evenly coated. Once the cookie and brownie layers have cooled slightly, press the rice cereal mixture on top, gently pressing it down to ensure it sticks. Sprinkle with red, white, and blue sprinkles for a patriotic touch.
  6. Cool and slice: Allow the dessert to cool completely in the pan. Once cooled, cut it into squares or bars and serve.

Notes

Store leftover Patriotic Cookie and Brownie Crunch in an airtight container at room temperature for up to 3 days. For longer storage, keep the dessert in the fridge for up to a week. You can also freeze individual slices for up to 3 months.

If you prefer a different cereal, you can use cornflakes or any combination of cereals for the crunch layer.

For added flavor, consider swirling peanut butter or caramel into the brownie layer.

If you don’t have mini marshmallows, marshmallow fluff or a combination of white chocolate chips and butter can be used as a substitute.

Nutrition

Find it online: https://yumntasty.com/patriotic-cookie-and-brownie-crunch/