Dessert "Trifecta"

Ingredients:

Brownie layer

• 110g unsalted butter, room temperature, plus extra for greasing the pan
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3/4 cup premium flour
• 0.5 cup cocoa powder
• 1/4 teaspoon salt

Cookie layer

• 110 g unsalted butter, room temperature
• 3/4 cup brown sugar
• 2 tbsp. granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1.5 cups premium flour
• 0.5 tsp of soda
• 0.5 tsp salt
• 1 cup chocolate chips

Crispy layer

• 3 tablespoons unsalted butter, plus extra for greasing your hands
• 1 package (280 g) mini marshmallows
• 3 cups puffed rice flakes (breakfast cereal)

Preparation:

1. Preheat oven to 160°C. Line a 22cm x 5cm deep square baking pan with foil, leaving an overhang on both sides; grease the foil with butter.
2. Prepare the brownie layer.
   
   In a bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium-high speed until creamy, 4 minutes. Add the eggs and vanilla; beat until smooth. Reduce the mixer speed to low; beat in the flour, cocoa powder, and salt. Pour the batter into the prepared pan.
3. Prepare a layer of cookies.
   
   In a clean bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until creamy, about 4 minutes. Add the egg and vanilla and beat until smooth. Reduce the mixer speed to low; stir in the flour, baking soda, and salt.
4. Stir in the chocolate chips. Carefully spoon the cookie dough over the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes. Transfer to a wire rack and let cool completely in the pan.
5. Prepare the crispy layer.
   
   In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir until completely melted. Remove from heat and stir in the puffed rice. Let cool slightly. Grease your hands with butter, then spoon the crispy mixture over the cookie layer and press it down. Refrigerate for about 30 minutes. Cut into squares.