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.

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5 Responses to “Pot of Gold Cupcakes for St Patrick’s Day”

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    1
    Elizabeth — March 13, 2011 at 9:06 pm

    I do not come across enough caramel-filled cupcakes. These look insanely delicious.

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    Inez — March 13, 2013 at 2:54 am

    These look delicious. My husband is Irish so I’ve been instructed to make them for this weekend!!

    • beantownbaker — March 13th, 2013 @ 8:44 pm

      I hope he enjoys them!

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    3
    Inez — March 17, 2013 at 4:26 am

    They went down a treat, will definitely make them again. Thanks for recipe!!

    • beantownbaker — March 17th, 2013 @ 11:50 am

      Glad you guys enjoyed them!

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