Well happy happy 4th of July cookies! Yay America! Goooooo team! Woo hoo!! Baby you’re a FIIII-AH-work!
Where oh where is all this energy coming from!? Is that what you’re asking? Well that’s what you should be asking.
One of us has spent the holiday weekend drinking wine and relaxing in Napa and one of us has spent the holiday weekend touring around the Boston burbs with our parents. Um. Yeah. Well played one of us…well played.
Anyway! Back to that energy and where we’re getting it from…
Is it our over the top love for the US of A and all things red, white and blue?
Is it that feeling of happiness and child like wonder during the 4th of July fireworks show over the beautiful NYC skyline?
Is it the bratwurst man at the annual 4th of July parade?
Er, getting closer.
Fine. FINE! We’ll tell you.
Brownies. Yeah we know. You’re shocked. Brownies are the source of all this energy. Their powers know no limits! Behold the power of the brownie!
Seriously, how many brownies did we have? We’re sort of starting to freak ourselves out. We’re actually impressed y’all made it this far.
To be fair though, these brownies are sort of amazing. Gooey, fudgy brownies covered with a layer of marshmallows topped off with a chocolate, peanut butter, GRAHAM CRACKER crunch topping.
Yeah we know. We’re kinda proud of that last little addition. It’s a brownie. It’s a s’more. There’s peanut butter. We know…we covered all the summertime dessert bases.
So yes, we LOVE America. Yes we’re really REALLY happy to see some fireworks. But seriously, today we’re celebrating these brownies.
Graham Cracker Crunch Brownies
Makes 24 brownies
Adapted from Buttercup Bakes at Home
For the brownies:
2 ounces unsweetened chocolate
1/3 cup unsalted butter
2/3 cup semisweet chocolate chips, divided
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
For the topping:
1 bag (10.5 ounces) mini marshmallows
1 1/2 cups milk chocolate chips
1 cup smooth peanut butter
1 tablespoon butter
1 1/2 cups graham cracker crumbs (larger pieces are fine)
Preheat the oven to 350 F. Butter a 9×13-inch pan and set aside.
To make the brownies, combine unsweetened chocolate, butter and 1/3 cup of the semisweet chocolate chips in a microwave safe bowl. Microwave mixture in 30 second intervals until completely melted. Set aside to cool for 5 minutes.
Sift together the flour, baking powder and salt in a medium bowl and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until light. Add the sugar and vanilla and whisk until completely incorporated. Stir the melted chocolate mixture into the egg mixture and blend well. With the mixer on low, add in the dry ingredients and mix well. Fold in the remaining 1/3 cup semisweet chocolate chips.
Spread the brownie batter evenly into the prepared pan. Bake for 10-15 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Remove the brownies from the oven and cover with the marshmallows over them. Place pan back in the oven for 3-5 minutes, until marshmallows puff and melt slightly. Remove from oven and set aside for 5 minutes.
While the marshmallow layer is cooling, combine milk chocolate chips, peanut butter and butter in a microwave safe bowl. Microwave mixture in 30 second intervals until completely melted. Add in graham cracker crumbs and mix well. Allow to cool for 3 minutes.
Spread chocolate graham cracker mixture evenly over the marshmallow layer using a spatula. Chill bars before cutting.