S asked me if I would bake something for a bake sale fundraiser for his work. Sure. I love baking and this is for a good cause: win-win. Oh, and I won't end up eating it all: win-win-win. I came upon this Food Network recipe by chance in my monthly magazine and thought it was perfect. It said bake sale trifecta, I needed something for a bake sale. Voila, I was sold. It combines 3 popular bake sale items, the brownie, the cookie and Rice Krispies squares into one.
Warning: these are very intense!!
Baking these squares made me feel a bit Martha Stewart-y. Well, sort of. Maybe a messier, less perfectionist version of her (oxymoron right?). I always say that I have 'butter fingers' but for this recipe, you really do need to cover your fingers with butter..
Unrelatedly, while making these, somehow, the bag of cocoa fell, on it's own, pouring out of the cupboard onto the counter, toaster and the floor. How does that even happen? When I was younger, I used to say something fell, and my mom would ask, did it fall or did you drop it? In this case, it really did fall. I must have put it back off balance somehow, in such a way that it was fine at first and then just fell on its own a few minutes later. What a mess!!
Daniele told me that sometimes cocoa can be used as blush and is great for staining.. good for environmentally friendly makeup, not so much for cleaning the kitchen! Wahhh. Luckily she helped me clean it up. Haha, it was a pretty funny sight.
They turned out pretty well. I would definitely make them again.
Layers:
Ingredients:
For the brownie layer:
1 stick unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
For the cookie layer:
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
For the cereal-treat layer:
3 tablespoons unsalted butter, plus more for your hands
1 10 -ounce bag mini marshmallows<< I used half of a 400g bag
3 cups rice crispies or other rice cereal
Directions
Preheat the oven to 325 degrees F. Line a 9-inch square, 2-inch-deep baking dish with foil, leaving an overhang; butter the foil. Make the brownie layer: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, 4 minutes. Add the eggs and vanilla; mix until combined. Reduce the mixer speed to low; beat in the flour, cocoa powder and salt. Spread in the prepared pan.
Make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, 4 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low; beat in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan.
Make the cereal-treat layer: Melt the butter in a large saucepan over medium heat. Add the marshmallows; stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares.
Layers:
Ingredients:
For the brownie layer:
1 stick unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
For the cookie layer:
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
For the cereal-treat layer:
3 tablespoons unsalted butter, plus more for your hands
1 10 -ounce bag mini marshmallows<< I used half of a 400g bag
3 cups rice crispies or other rice cereal
Directions
Preheat the oven to 325 degrees F. Line a 9-inch square, 2-inch-deep baking dish with foil, leaving an overhang; butter the foil. Make the brownie layer: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, 4 minutes. Add the eggs and vanilla; mix until combined. Reduce the mixer speed to low; beat in the flour, cocoa powder and salt. Spread in the prepared pan.
Make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, 4 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low; beat in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan.
Make the cereal-treat layer: Melt the butter in a large saucepan over medium heat. Add the marshmallows; stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares.
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