Saturday, May 30, 2009

Outrageous Oreo Crunch Brownies

We are doing the Biggest Loser contest in our department, and Monday (6/1) is our FINAL weigh-in! I've been working diligently for 3 months to eat healthy and stay active, and have resisted making a lot of baked goods in order to be an active participant of this contest. With the weigh-in only 1 day away, I knew it was time to (finally) make these brownies. I need to reward myself a little, don't you think? While I'm not a chocolate fan, I am a brownie lover, and this recipe looked amazing. Oreo + Brownies? It couldn't be a better match. The end result? These brownies are dangerous, and not your average brownie! I was concerned that it would impart a coffee flavor, but you couldn't taste it, and I thought it brought out a deeper flavor of the chocolate. The ingredients are easy to find- you can get everything at your local grocery store. The key is to not over-bake these. You can't do the toothpick test for brownies- if the toothpick comes out clean, they're already over-done. Definitely let the brownies cool prior to cutting, and the brownies freeze incredibly well too. The original recipe calls for a HUGE batch, but I opted to halve the recipe (below). They are fudgey moist, rich, and outrageously good!

1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups semisweet chocolate chips
3-oz unsweetened chocolate, chopped
3 extra-large eggs, room temperature
1-1/2 Tbsp instant coffee granules (used 2.5 of these)
1 Tbsp real vanilla extract
1 cup & 2 Tbsp sugar
1/2 cup & 2 Tbsp flour, divided
1-1/2 tsp baking powder
1/2 tsp salt
2 cups Oreo cookies, chopped (25 cookies)- I broke by hand into 4 pieces

1. Arrange a rack in the middle of oven and preheat to 350 degrees. Butter and flour an 13x9 baking pan.
2. In a heatproof medium bowl set over a saucepan of simmering water (the bowl shouldn't be touching the water), heat butter, chocolate chips and unsweetened chocolate until melted and smooth. (This will take a while- don't overcook. Patience, friends!) Allow to cool slightly.

3. In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture, and cool to room temperature.

4. In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture.

5. In a small bowl (or gallon zip-lock bag), stir Oreos and remaining 2 Tbsp flour. Add Oreo mixture to chocolate mixture.

6. Pour batter into baking pan and smooth top with a rubber spatula.

7. Bake 30 minutes. Do not over-bake! Allow to cool.
8. Refrigerate, tightly wrapped, until cold. Cut into squares.
If you plan to freeze the entire pan, wrap it up well in saran wrap and then foil. If you plan to freeze individual pieces, wrap each piece in saran wrap, and place them in a freezer bag.

Source: Ina Garten


Kayte said...

these look incredible! i'm saving this recipe for later use :)

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