Outrageous Oreo Crunch Brownies


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Recipe created by Ina Garten, from the July, 2003 issue of O, The Oprah Magazine. How about Oreo cookies with lots of chocolate for your "chocolate fix?"

Check out more Chocolate Recipes, Cookie Recipes and Secrets To Making Perfect Cookies.

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 vanilla extract
2 1/4 cups 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 flour an 12″ x 13″ x 1″ 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.

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 28 to 35 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.

Makes 20 brownies.