cookies and cream brownies

Do you need another recipe for brownies? You probably buy the Betty Crocker ones 10 for $10 on sale at the local grocery store. And why not---they're so good! But as I've mentioned before, it's not so easy on this side of the globe. A box is at least $7, so I make them from scratch. Or with cookie dough on top. Or how about cookies and cream brownies? What could be easier---crumble oreos into brownie mix and bake! Or try a third from scratch recipe, then crumble in oreos, bake, and call it a day.

Feel free to try the oreo mix-in with any brownie recipe, box or from scratch. It is a really simple way to make brownies special!

COOKIES AND CREAM BROWNIES
from Baking Bites

1 cup butter
6 oz unsweetened chocolate, chopped (or super dark Dove bars)
3 cups sugar (or 2 5/8 cups, if using Dove bars--3 cups minus 6 Tbsp)
½ tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
3 cups oreo cookies, coarsely chopped (approximately 20-24 oreos)

MELT together butter and chocolate in a medium-large saucepan over low heat, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.

STIR in flour and cocoa powder until mixture is uniform. Fold in chopped oreo cookies and pour batter into a 9 × 13 baking pan lined with aluminum foil and grease lightly. Spread into an even layer, then sprinkle with 3-4 additional cookies, finely crushed, if desired.

BAKE at 350°F for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter. Cool brownies in pan for about 20 minutes, then carefully lift brownies out of the pan using the aluminum foil as a handle and place on a wire rack to cool completely before slicing.