Today is the day your life is officially complete because Cookie Crisp cereal is now in a brownie! Finally, right? While you could absolutely top these with some buttercream (malted vanilla might be nice), I prefer them plain, with a few extra cookies placed on top of the brownie before baking.
The pieces of cereal inside the brownie get a little chewy while the ones on top stay crispy—perfection.
Makes about 15 brownies.
For the brownies you’ll need:
1 1/2 sticks unsalted butter
4 oz. unsweetened chocolate
2 c. sugar
2 t. vanilla
1/4 t. salt
1 c. flour
2 c. cookie crisp cereal
Pre-heat the oven to 350 degrees (F).
Melt the butter and chocolate together in a microwave safe bowl for 90 seconds on high. Stir the mixture until all the chocolate is melted and combined with the butter. Stir in the sugar until it’s well combined, and then add the eggs, one at a time (completely stir in each egg before adding the next). Stir in the vanilla and salt, and then add the flour and stir until just combined. Finally, stir in 1 1/2 cup of the cereal.
Scoop the batter into paper-lined cupcake tins so they’re 3/4 of the way full. Press a few more pieces of the cookie cereal into the batter and then bake for about 20 minutes until the brownies have set (taking care not to over-bake). You can test by inserting a toothpick into the center of the brownie—if it comes out clean, they’re done.
My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.com, Barnes & Noble, and Indiebound.com!