Inspired by The Brownie Project where one blogger posts about her adventures with brownies (I should have a Challah Project! Hmmmm) I planned to make brownies for the first in Shabbat. Except I wanted to make brownies with chopped cookies in them. However, my roommate, who went shopping for my ingredients, returned cookie-less. And so, it was plain, regular brownies for Shabbat. Delicious ones, according to all the tasters, but not what I had in mind. So when I went shopping with my sister for her baking adventures and I found imitation Oreo cookies, I snagged a couple of packages and brought them home. These brownies would be made! Fast forward to yesterday when I had to get ready for another wedding. (The wedding was awesome, by the way. Casual and relaxed with a great band, great food, great friends and great weather!) Before I got ready for the wedding though, I decided to whip up a small batch of brownies, as I only had two eggs left! I noticed on The Brownie Project that its author, Megan, had tested these brownies and in searching for a brownie recipe for Shabbat noticed them too (but rejected them for some reason). It seemed like a promising choice and indeed this recipe was perfect for what I was looking for. So yesterday I pulled Desserts by the Yard off the shelf and got to baking. These brownies are pretty standard in technique- beat eggs and sugar, and melted chocolate and margarine, fold in flour. I folded in a bunch of chopped cookies and spread them in the pan. I think I underbaked them because when I cut them they were insanely fudgy. I popped them into the fridge and instructed my roommate to serve them at curfew while I was at the wedding. One of the second years told me I outdid myself with these. Indeed, I came home to an empty plate. I suppose that speaks for itself? Make these- they live up to their name.
Out of This World Brownies with Oreos
slightly adapted from Desserts by the Yard
3/4 cup plus 2 tbsp flour
1/4 tsp salt
4 ounces butter or margarine, chopped
8 ounces bittersweet chocolate
1 cup sugar
12-14 Oreos or chocolate sandwich cookies, chopped
Preheat the oven to 350. Line an 8 inch pan with parchment and grease the parchment. Set aside.
Place the margarine and chocolate in a pot.
Place over low heat and cook until melted. Stir until smooth.
Place the eggs and sugar in a bowl.
Beat the eggs until light and fluffy with a handheld mixer. Alternatively, beat the living daylights out of them with whisk.
Add the melted chocolate and margarine mixture to the eggs. Blend well.
Combine the flour and salt.
Fold the flour into the batter.
Add the chopped cookies and fold in gently.
Pour into the pan and spread evenly.