Ina Gartens Outrageous Oreo Crunch Brownies

It was that time of year again, time for our beer pong league finals. This is our third season and I’ve brought food to the finals every time. I always make a double batch of pretzels. Everyone loves those pretzels. This season, I also brought the always delicious bacon wrapped dates, these brownies, and some peanut butter sandwich cookies (watch for that post soon).

I’ve seen this brownie recipe before. Something about throwing Oreos into the mix takes it to the next level. And let me tell you, that level is an amazing place for a brownie to be. The batter for these guys could be eaten with a spoon. It’s delicious. And that’s even before you add a whole package of Oreo cookies! Maybe it has something to do with the 4 sticks of butter and 1 lb + 6 oz of chocolate in the batter…

Instead of chopping the Oreos, I just broke them into 4 pieces by hand. To coat with the flour, I just threw the cookies and the flour in a gallon ziplock bag and shook to coat. I use that trick for chocolate chips too. It helps them to not just sink to the bottom of the batter while baking. It’s a good trick to have up your sleeve.

Ina Gartens Outrageous Oreo Crunch Brownies – from Oprah.com
4 sticks butter
1 pound semisweet chocolate chips – this is 2 cups + 2/3 cup
6 ounces unsweetened chocolate, chopped
6 eggs
3 tablespoons instant coffee granules – I used instant Espresso since that’s what I had on hand
2 tablespoons vanilla
2 1/4 cups sugar
1 cup plus 1/4 cup flour – separated out into 1 cup and 1/4 cup
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies (50 cookies) – I used 1 pkg of Oreos which had 45 cookies in it

Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2″ x 17 1/4″ x 1″ baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips 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 (I used a gallon ziplock bag), 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 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

    Pin It

7 Responses to “Chocolate Mousse Cupcakes”

  1. #
    1
    Cupcake Activist — June 21, 2010 at 4:06 pm

    Although the mousse didn’t hold up nicely on top of the cupcake, the taste is really what matters most. Since everyone loved them, then they are a success!

  2. #
    2
    Memória — June 21, 2010 at 5:39 pm

    How convenient to have the frosting and cupcake be one in the same. I think the cupcake looks great.

  3. #
    3
    We Are Not Martha — June 22, 2010 at 3:31 am

    Oooh! My sister and I are forever in search of the best chocolate cupcake recipe and this looks like a must-try! I love that the batter and frosting are the same… And they’re so pretty too 🙂

    Sues

  4. #
    4
    Carly — June 22, 2010 at 4:15 pm

    these look good. I kinda want to make extra and pipe some inside the cupcake too….

  5. #
    5
    nutmegnanny — June 23, 2010 at 3:14 am

    That sounds awesome! Chocolate mousse and cupcake….I’m in!

  6. #
    6
    yumventures — June 24, 2010 at 11:41 am

    I am making these as soon as humanly possible =)

  7. #
    7
    Madeleine — January 1, 2011 at 7:53 pm

    These are absolutely delicious, I made them for a party on thursday and they were a hit! thanks for the recipe!!!!!

Leave a Comment