Warning: Once you taste one of these bad boys you will never want to create another batch of another brownie. It will always have to be Oreo Crunch. If you ever bring theses brownies anywhere, you will be bringing them to each and every event. Everyone will ask for them.
Andrea posted this recipe on her Tenacity.net website, that is where I found it. It's fab. I have tweaked it a bit over the dozen times I have baked them, this is my version. The recipe didn't call for frosting, but how can you look at a naked brownie? Use you favorite chocolate frosting. Pictures to follow tonight.
OREO CRUNCH BROWNIES
1 pound unsalted butter
1 pound semisweet chocolate, chopped
6 ounces unsweetened chocolate, chopped
6 large eggs
3 tablespoons instant espresso powder
2 tablespoons vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
1 Bag chopped Oreo cookies
Frosting-OR ANY FAVORITE CHOCOLATE FROSTING OF YOUR OWN!
1 C heavy cream
4 T Karo Syrup
1 C unsalted butter
2 T vanilla extract
1 bag semi sweet chocolate chips
3 C Powdered Sugar
In small saucepan bring to a boil cream, syrup, butter and vanilla. Bring to a boil for 2 minutes. Add chocolate chips until almost melted, mix in powdered sugar to thicken. Frost cake when COLD.
Preheat the oven to 350°F. Butter and flour an 9x13 baking pan.
In a heat-proof medium bowl set over a saucepan of simmering water, heat butter, chopped semisweet and unsweetened chocolate until melted and smooth. Remove from heat and allow to cool slightly. OR just microwave, this is what I do. It takes about 4 minutes to melt.
In a large bowl, whisk eggs, espresso powder, vanilla, and sugar. Blend slightly cooled chocolate mixture into egg mixture; cool to room temperature.
In a medium bowl, sift together 1 cup flour, baking powder, and salt. Add flour mixture to chocolate mixture.
In a small bowl, stir chopped Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into prepared baking pan and smooth top with a rubber spatula.
Bake 40 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.
Frost when COLD with chocolate chip frosting.
Makes 20 big brownies.