Animal crackers were a childhood favorite of mine, so when I came across some at the grocery store they became the inspiration for my next brownies creation that I call Marshmallow Cookie Crunch Brownies. You can use whatever cookies you have in your pantry.
Marshmallow Cookie Crunch Brownies
Prep Time: 15 minutes; Total Time: 45 minutes
- 10 tablespoons unsalted butter
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 cups animal crackers cookies (or substitute your favorite sandwich cookie, chopped)
- 1 teaspoon vanilla extract
- 4 eggs
- pinch of sea salt
- 1 1/2 cups miniature marshmallows
- 2 cups semi-sweet chocolate chips
Preheat your oven to 375 F degrees. Lightly grease the bottom of a 13×9-inch baking pan with butter or non-stick cooking spray. Set aside.
Whisk together dry ingredients (cocoa powder, flour, baking powder and salt) in a medium bowl; set aside.
In a large sauce pan, melt butter over low heat. Add granulated sugar, stirring until completely blended with butter. Stir in the flour mixture. When combined, remove from heat and set aside. The mixture will be very dry at this point.
In a large bowl, whisk together eggs and vanilla. Incorporate the egg mixture into the brownie batter in the sauce pan. Stir until well blended. Fold in the animal cracker cookies, marshmallows and chocolate chips.
Pour into the prepared baking pan. Spread the batter evenly to promote even baking. Bake for 25 to 30 minutes, or until set.
Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.