Outrageous Oreo Crunch Brownies
How To Make Outrageous Oregon Crunch Brownies

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
 

Outrageous 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 pure vanilla extract
2 1/4 cups granulated sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies (about 50 cookies)

Preheat the oven to 350°F.  Butter and lightly flour an 12″ x 13″ x 1″ baking pan or one of these new and interesting types of brownie pans.

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. Learn different techniques for How To Melt Chocolate.

In a large bowl, whisk eggs, espresso powder, vanilla extract, 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 cookies 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 28 to 35 minutes or until a toothpick inserted 3 inches from center comes out clean with some crumbs attached; do not overbake.

Remove from oven and place on a wire cooling rack to cool. Refrigerate the brownies before cutting to get clean cuts.

Makes 20 brownies.