These are quite possibly the most ridiculous, over-the-top, indulgent brownies ever. They’ve been floating around the internet a while. I think I first saw them when the lovely Amanda of Kevin and Amanda posted them and then again more recently over at What’s Gaby Cooking. They’re everything you could ever want in a dessert in one glorious bite.
By the way, don’t forget to enter my Daring Desserts Competition for a chance to earn a $50 Amazon gift card or a $100 Amazon gift card! A spin-off of this recipe would be a great entry
Taste: Like the most comforting, wonderful explosion of chocolate goodness in your mouth.
Texture: Ooey, gooey, fudgey, chewy, thick. The Oreos become very soft and sort of absorb all the butter.
Ease: You’re going to need a whole lot of butter for this one. I was a little nervous that this recipe was going to make a total mess in my kitchen but it wasn’t that bad.
Appearance: These brownies just look indulgent and like they want to be bitten into.
Pros: So. dang. good.
Cons: So much butter and sugar! Make these for special occasions and cut small squares.
Would I make this again? Yes and yes.
Yield: about 16 brownies
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour
16 double-stuffed Oreo cookies
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
For the brownie layer:
Preheat oven to 350 degrees F. Line a 9x9-inch pan with tin foil then spray foil with non-stick cooking spray.
In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.
For the cookie layer:
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until combined. Add flour, salt, baking powder, and baking soda and mix on low until incorporated. Fold in chocolate chips. Set aside.
Press half of the cookie dough mixture into prepared pan in an even layer. Reserve remaining cookie dough for another use (store in an airtight container in the fridge for up to 2 days or in the freezer for up to 6 months).
Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.
Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula. Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies. Serve warm (will be messy) or let cool completely and cut into 16 bars.
From What's Gaby Cooking