Ryan's sweet mother is celebrating her birthday today, and when I woke up this morning, I knew just the recipe to make.
Warning: these brownies are decadent, delicious and you might be compelled to eat the entire pan.
The recipe below was developed with the help of Cook's Illustrated, a brilliant cooking magazine that is far too expensive for me to buy on a regular basis. The use of cake flour and the reduction of butter makes for a moist and fudge-filled treat. My addition of Oreo cookies kicks it up just one more notch (and I'm sure that there are many other possible additions...nuts, chopped peanut brittle, junior mints, coconut). Let your imagination soar! I'm certain that Debbie will enjoy these brownies, and I hope that you will too!
Classic Brownies with Oreos
1 1/4 cup Cake Flour (King Arthur is great and can be found at WF)
1/2 tsp salt
3/4 tsp baking powder
6 oz unsweetened baker's chocolate (chopped fine)
12 tablespoons butter (1 and 1/2 sticks)
2 1/4 cups sugar
4 eggs
1 tsp vanilla extract
10 Chocolate Sandwich Cookies (Oreos)
1. Preheat your oven to 325 degrees. Line a 13 x 9 jelly roll pan with aluminum foil. Grease foil with butter or spray with non-stick spray.
2. In a medium bowl whisk together your dry ingredients (flour, soda, salt) and set aside. Take 8-10 oreos and crush in a plastic bag. Set aside.
3. In a microwave safe bowl, combine chopped chocolate with butter (it helps to cut your butter into smaller pieces). Microwave on high for 30 second increments, stir and then microwave again until your chocolate and butter are completely melted and smooth.
4. Pour your chocolate mixture into a large bowl. Gradually add your sugar and whisk until fully incorporated. Add eggs one a time, whisking after each addition. Whisk in your vanilla extract. Gradually add in your flour mixture and fold with a rubber spatula until batter is homogeneous. Add your crumbled oreos into the batter and stir a few times.
5. Pour your batter into your prepared pan. I crumbled a few additional oreos and sprinkled them on top of the batter. Bake in preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs (if your toothpick comes out clean, your brownies are overdone, so be careful!)
6. Cool your brownies on a wire rack for around two hours. Once cool, you can remove your brownies by lifting the aluminum foil. Cut into small (or large) squares and enjoy!
Warning: these brownies are decadent, delicious and you might be compelled to eat the entire pan.
The recipe below was developed with the help of Cook's Illustrated, a brilliant cooking magazine that is far too expensive for me to buy on a regular basis. The use of cake flour and the reduction of butter makes for a moist and fudge-filled treat. My addition of Oreo cookies kicks it up just one more notch (and I'm sure that there are many other possible additions...nuts, chopped peanut brittle, junior mints, coconut). Let your imagination soar! I'm certain that Debbie will enjoy these brownies, and I hope that you will too!
Classic Brownies with Oreos
1 1/4 cup Cake Flour (King Arthur is great and can be found at WF)
1/2 tsp salt
3/4 tsp baking powder
6 oz unsweetened baker's chocolate (chopped fine)
12 tablespoons butter (1 and 1/2 sticks)
2 1/4 cups sugar
4 eggs
1 tsp vanilla extract
10 Chocolate Sandwich Cookies (Oreos)
1. Preheat your oven to 325 degrees. Line a 13 x 9 jelly roll pan with aluminum foil. Grease foil with butter or spray with non-stick spray.
2. In a medium bowl whisk together your dry ingredients (flour, soda, salt) and set aside. Take 8-10 oreos and crush in a plastic bag. Set aside.
3. In a microwave safe bowl, combine chopped chocolate with butter (it helps to cut your butter into smaller pieces). Microwave on high for 30 second increments, stir and then microwave again until your chocolate and butter are completely melted and smooth.
4. Pour your chocolate mixture into a large bowl. Gradually add your sugar and whisk until fully incorporated. Add eggs one a time, whisking after each addition. Whisk in your vanilla extract. Gradually add in your flour mixture and fold with a rubber spatula until batter is homogeneous. Add your crumbled oreos into the batter and stir a few times.
5. Pour your batter into your prepared pan. I crumbled a few additional oreos and sprinkled them on top of the batter. Bake in preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs (if your toothpick comes out clean, your brownies are overdone, so be careful!)
6. Cool your brownies on a wire rack for around two hours. Once cool, you can remove your brownies by lifting the aluminum foil. Cut into small (or large) squares and enjoy!
Happy Birthday Debbie! I love you!
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