Oreo Crunch Brownies By Ina Garten |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Delicous brownies with oreos. Pass the milk. I love coffee in the chocolate. It always brings out the chocolate flavor. Why I love my moist chocolate cake. Ingredients:
1 pound unsalted butter |
1 pound semisweet chocolate, chopped |
6 ounces unsweetened chocolate, chopped |
7 large eggs |
2 tablespoons instant espresso powder |
2 tablespoons vanilla |
2 1/4 cups sugar |
1 cup plus 1/4 cup all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
4 cups chopped oreo cookies about 50 cookies |
Directions:
1. Preheat the oven to 350°.
2. Butter and flour an 12″ x 18″ x 1″ baking pan. I like to use foil for ease of getting them out. In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chopped semisweet and unsweetened chocolate until melted and smooth. Allow to cool slightly.
3. In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
4. In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
5. Bake 28-35 minutes or until a toothpick inserted 3 inches from center comes out clean with some crumbs attached; do not overbake. Allow to cool. Refrigerate to get clean cuts.
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