Food Blog: Cookies and Cream Oreo Brownies

It appears that the chocoholic bug has struck again... which is strange since my sweet tooth has seemed to calm a bit since being pregnant. Still, after seeing these on the Cooking Channel over the weekend (part of my Saturday morning routine) I was dying to try them out. Verdict? Rich, fudgy and delicious!

Cookies & Cream Fudge Brownies

Ingredients
12 oz. (1 ½ sticks) butter, at room temp.
7-8 ounces dark chocolate, finely chopped
3 eggs
2 egg yolks
Seeds of 1 vanilla bean, or 2 t. vanilla extract
¾ c. light brown sugar, packed
1/3 c. all-purpose flour
1 T. unsweetened cocoa
Pinch of salt
14 Oreo cookies, broken into quarters
Powdered Sugar, for dusting

Preheat the oven to 350 degrees. Grease an 8 inch baking pan and line with parchment paper.

Melt the butter in a saucepan over medium-low heat. Add in the chopped chocolate and slowly melt, removing from heat when nearly all melted. Set aside.

Whisk the egg, egg yolks and vanilla together until they begin to get light and fluffy (this will take several minutes). Add the sugar in two additions, around the outside of the bowl, being careful not to knock down the air whisked into the eggs. Whisk well until mixture becomes stiffer. Pour the chocolate in, again on the outsides of the bowl and whisk in. Add in flour, cocoa and a pinch of salt and stir gently. Gently fold in ½ of the Oreos.

Pour the mixture into the prepared pan and scatter the top with the remaining Oreos, pressing them in slightly. Bake for 25 to 30 minutes – middle with be very slightly gooey, but still set all around.

Let brownies cool in pan. Remove, cut and dust with powdered sugar.