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Cookies n’ Cream Brownies

I found a recipe for these brownies on Baking Bites that used peppermint Oreo type cookies. I am not quite that brave yet, but I think it would be a great brownie around Christmas time. However, I do love some Oreos; my little substitution on the cookie factor. I had never made brownies from scratch, but these brownies looked amazing, and it was my brother in-law’s birthday, the least I could do right? I headed to the store for some regular Oreo cookies and baking chocolate, the only thing I knew about baking chocolate up to this point was that dogs cannot eat it. Once I started melting the butter and baking chocolate together I realized that these were not going to taste like those box brownies I usually make, they mixture already smelled 100 times better. I had no idea what the pieces of chocolate might do to my dogs so I was running around like a mad woman cleaning and stirring for fear they might get their paws on a piece and get sick. Thankfully everyone is ok! And the brownies turned out amazing, a little crunchy on the bottom. I blame my sisters they came over and distracted me. If the brownies had come out a minute or so earlier they would have been perfect. Cookies n' Cream Brownies

Butter. 1 cup

Unsweetened chocolate, 6 oz. chopped

Sugar, 3 cups

Salt, 1/2 tsp

Vanilla extract, 2 tsp

4 Large eggs, room temperature

All purpose flour, 1 2/3 cups

Unsweetened cocoa powder, 1/3 cup

3 cups roughly chopped oreo-type cookies (approx 18 )

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly. In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, and then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in Oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired. Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter. Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

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