Monday, June 30, 2008

Outrageous Oreo Crunch Brownies

In lieu of a cake for my birthday this year, I decided to make a recipe so decadent, so horribly unhealthy, that I've been desperately wanting to try but just couldn't make myself do it. Yes, that's right. I made the Barefoot Contessa's famous brownie recipe. And not just the regular brownies: I made the OREO brownies.

I halved the recipe simply because I think if I had seen four sticks of butter go into a bowl I might have thrown up. I also used Trader Joe's Joe-joe cookies instead of Oreos so there were no trans fats.

These were everything I had wanted them to be and more. They are delicious and have a great texture and are just the best brownies ever, and we can never make them again.


Outrageous Oreo Crunch Brownies
Ina Garten, as posted on Joe's blog

1 pound unsalted butter
1 pound semisweet chocolate, chopped
6 ounces unsweetened chocolate, chopped
7 large eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla
2 1/4 cups sugar
1 cup plus 1/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies about 50 cookies

Preheat the oven to 350°.

Butter and flour an 12" x 18" x 1" baking pan. I like to use foil for ease of getting them out. In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chopped semisweet and unsweetened chocolate until melted and smooth. Allow to cool slightly.

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

In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 28-35 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.

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