Source: Sugar and Snapshots: Oreo Brownie
Serves: Yields 24 bite sized brownies
Skill level: Easy+
Time: 20 minutes prep, 30 minutes bake
- 5 1/2 oz. unsalted butter
- 7 oz. semi-sweet chocolate (I used 4 oz. semi-sweet and 3 oz. milk chocolate baking chips)
- 4 eggs
- 5 1/2 oz. light brown sugar, lightly packed
- 3 tbsp all-purpose flour
- 1 tbsp unsweetened cocoa powder
- Pinch of salt
- 16 Oreo cookies, cut into quarters for mix; (2 oreo cookies finely chopped for decoration and optional whipped cream)
- 2 cups heavy whipping cream
- 2 tbsp sugar
- 1/2 tsp vanilla extract (don’t use the imitation stuff-the real stuff is totally worth the $14 bottle)
- Optional: 1 oreo cookie, crushed
This week is Teacher Appreciation Week…which translates to TONS of food at work, two-for-one Chipotle, lots of baked goods and no sign of any reasonable or attainable diet within the next few days. Le sigh-maybe next week.
Enter: Oreo Brownies. In my 11pm I-forgot-to-buy-a-mix search to make something for the next day of school, I stumbled upon this fantastic blog: Sugar and Snapshots. Luckily, I had everything in my cupboards to make this ridiculous concoction a reality. I’m so happy I did-I will never make brownies from a box ever again-even at 11pm on a school night.
1) Preheat oven to 350° F. Grease an 8x8x3 inch baking pan. You can also line it with baking paper to ease taking your finished brownies out of the pan.
2) Melt the butter in a pan over medium heat. Remove from heat, add chocolate and stir until smooth.
3) Your butter-chocolate mixture should look like this after you mix it:
4) Whisk the eggs in another bowl until they triple in volume. This adds essential air into the mixture.
5) Add half of the brown sugar on the outside edge of the bowl and whisk. Repeat this process with the remaining sugar and whisk for a few minutes until the egg and sugar is mixed together well. This process of slowly adding ingredients to the edge of the bowl and whisking ensures that the air stays in the mix.
6) Add the melted chocolate/butter mix and whisk until mixed together.
7) Add the flour, cocoa, salt and 1/3 of the broken up oreos. Fold into the mixture until combined. Do not over mix and be gentle-keeping the air in the mix.
8) Pour the mixture into greased or paper-lined baking pan. Sprinkle the rest of the broken oreos over the top of the mixture, lightly pressing it in.
9) Bake for about 30 minutes. Stick a toothpick in the center-it should be slightly gooey. Let cool completely before cutting. I let them sit overnight.
OPTIONAL WHIPPED CREAM RECIPE:
1) Add all ingredients into a single serve blender cup with optional Oreo cookies. Blend until desired consistency is achieved (usually 2-3 minutes).
2) Pipe whipped cream on top of cooled brownies and sprinkle the last of the crushed Oreo on top.
The only change I would make to this DELICIOUS brownie recipe is to add a handful of whole chocolate chips to the recipe-I always love that crunch of chocolatey goodness in brownies.
xoxo -The Yummy Bunny.