After I made the Oreo Cookie Cookies a couple months ago, and they were fabulous, I started thinking about what else I could put cookies in. Because - let's face it, what recipe can't be improved by the addition of cookies. So after much googling, when I found this Ina Garten recipe for "Barefoot Contessa's Outrageous Oreo Crunch Brownies," I knew these were in my future.
It starts off with a lot of chocolate, and butter. This is a rich recipe. We're talking 1/2 cup of flour, to a whole cup of butter.
This is rich, people.
Of course, as if that couldn't get any better, you then add the cookies. Mmmmmmm, cookies.
The recipe dictates that you toss the crumbled cookies with a little flour, to help them suspend in the batter, but of course I forgot. I think they suspended pretty well anyway.
Anywho, once I got these in the pan, and baked them, I was already salivating from the smells in my kitchen.
But once I pulled them out and let them cool, they started to crack and collapse!
Just look at that crater. I think I could crawl right in. I guess I don't really mind about the collapsing. It gives it that "authentic" look, right? Right?
Collapsed or not, these brownies were sinful. Really, really rich chocolate, crunchy cookies, delicious taste - you might need a glass of milk to get these down.
Tip of the Day: Even when a recipe calls to melt over a double boiler, lazy me can generally accomplish it in the microwave - you just have to be sure to microwave in short spurts - at most 30 seconds - and stir well between sessions.
1 cup (2 sticks) butter
12 ounces semi-sweet chocolate
1 1/2 tbsps instant coffee granules
1 tbsp vanilla
1 cup plus 2 tbsp sugar
1/2 cup flour plus 2 tbsp flour, divided
1/2 tbsp baking powder
1/2 tsp salt
2 cups chopped Oreo cookies (about 25)
Melt the butter and the chocolate together and mix. Cool slightly.
In a separate bowl, whisk together the eggs, coffee, vanilla and sugar.
Blend the chocolate mixture in to the egg mixture.
Add 1/2 cup flour, baking powder and salt.
Coat the crushed cookies in the remaining 2 tbsp of flour and stir in to the batter.
Bake in a well greased 9x13" pan for 35 minutes.