Here’s a question for you – how do you take the most outrageous brownie recipe and turn it into something completely and totally over the top?
By adding Oreos!
I don’t know if this recipe actually belongs to Ina, or if someone just dreamed up this amazing concoction – but let me tell you, these are truly spectacular. Even more outrageous than the regular recipe, adding a box of broken up Oreos was a move similar to the invention of laptop computers. Once you have one, you wonder to yourself, how did I ever live without it?
I made a half batch, took half of the pan to a birthday party last weekend, where they disappeared in less than 3.4 minutes – and the other half are going to Alexander’s class for his Field Day on Wednesday. Now I just need to go buy more Oreos so I can make more for me ~
Outrageous Oreo Crunch Brownies – adapted from Ina Garten
1 pound unsalted butter
1 pound bittersweet chocolate, cut into chunks
6 ounces unsweetened chocolate, chopped
7 large eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla
2 1/4 cups granulated sugar
1 cup plus 1/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies
Preheat the oven to 350.
Butter and flour an 12 x 18 x 1 baking pan. (I used a 9 x 13 pan) In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chunks and unsweetened chocolate until melted and smooth. Set aside and allow to cool slightly.
In a large bowl, stir together eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture and allow to cool to room temperature.
In a medium bowl, whisk together 1 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a medium bowl, toss together Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture and gently fold to combine. Pour batter into baking pan and smooth top with a rubber spatula.
Bake 28-35 minutes or until a toothpick inserted 3 inches from center comes out clean with some crumbs attached; do not overbake.