Having a blog primarily about eating and my habits with the issue, it’s actually quite easy to write about. But just in case I’m having a ‘slow day’ because it’s bound to happen eventually…I’m introducing a new feature. Right now. So welcome, good people to the new feature called Foodie Friday! This is just a place where I can upload recipes that I love, even though they may not be necessarily healthy. Everyone deserves to be unhealthy every once in a while so don’t be afraid to give it a go if you see a recipe that tickles your fancy! :]
Today’s recipe: Oreo Cookie Stuffed Brownies!
Now, personally I would be a little terrified just to have one of these. Mainly because it’s ‘stuffed’ with Oreo cookies AND it has Vanilla Buttercream Frosting. I’ve never really liked frosting soifI did make these I would probably leave that out altogether but there’s no rule saying that I wouldn’t be allowed to scrape it off the brownie that I was eating. I did that all the time when my Nana smeared butter all over the slices of cake that she would give me for lunch. Enough rambling, it’s time for the recipe!
Makes 24 brownies
Notes: If desired, use a boxed brownie mix, and prepare as indicated; pouring half the batter into the pan, topping with Oreos, and pouring remaining batter over the top of them. Bake as directed, but I would suggest a 25-30 minute guideline. Use storebought frosting if desired. If you cannot find Birthday Oreos, use any desired Oreo variety.
4 ounces baking chocolate
2 cups sugar
1 teaspoon vanilla extract
2 tablespoons espresso or brewed coffee, optional
1 cup all-purpose flour
1/4 cup sprinkles, optional
15 Birthday Oreo Cookies (or Original Oreos)
Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray. Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Stir in sprinkles if using. Spread half the brownie batter in prepared pan. Place Oreos on top of brownie batter (I did 3 across by 5 rows = 15 Oreos). Top with the remaining brownie batter and smooth it over the top, very slightly pushing the Oreos down with your spatula, very lightly. Bake 26 to 30 minutes or until brownies are set, taking care not to overbake. (Insert a toothpick into the center of the pan, and avoid inserting it into an Oreo, to check for doneness. Toothpick may not come out entirely clean even when done because these are very fudgy brownies). Note the brownies may “puff up” quite dramatically in their final minutes of cooking and this is okay. Let them cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed before frosting, slicing, and serving. While brownies are cooling, make frosting (or use storebought)
Vanilla Buttercream Frosting
1 pound (1 box) powdered sugar (about 4 cups)
1/2 cup butter, softened
1/4 cup cream (or half-and-half, or milk)
1 teaspoon vanilla extract (use clear vanilla to keep your frosting extra white if this matters to you)
1/4 teaspoon Bright White Soft Gel Paste, optional
Mix until very smooth. (You may need to play with the cream and/or powdered sugar ratio very slightly while mixing the frosting until your preferred frosting consistency is reached). Frost the brownies and garnish with more sprinkles, as desired.
There you have it! A brilliant idea for a birthday, Christmas, Thanksgiving, Valentine’s Day; any holiday of the year and any day of the year I’m sure these will go down a treat! However, I cannot claim the credit for this recipe (even though I’d like to). I found this brilliant recipe at this blog post which is part of a blog that I am quite jealous of if I’m being completely honest! Amazing photos, amazing recipes and amazing writing! What’s not to love?