Thursday, October 31, 2013

Chocolate Chip Oreo Brownie Bars

Name change to

First of all Happy Halloween!

Pure Awesomeness!  Okay, there is a lot going on here, but that's why it is so good!  You have a bottom layer of chocolate chip cookie dough, a middle layer of Oreo Cookies and a super-dark chocolate brownie that is made with Hershey's extra dark cocoa, yum! I was thinking of putting a layer of chocolate ganache, but I think it would be chocolate death for sure.  Anyways, if you have a gang that loves cookies and chocolate you will make them jump for joy.  Oh, and don't forget the milk. Special note make a day ahead these babies get better with age. Cover with clear wrap tightly so they don't dry out.  Makes a big batch.  Great for parties or potluck.

Cookie Dough Recipe:
2 sticks margarine, not butter(prefer Blue Bonnet)
3/4 cups brown sugar
3/4 cups granulated white sugar
1 tsp. vanilla
1 large egg, room temperature
2 1/2 cups all purpose flour
1 tsp. baking soda
pinch salt (only use if using unsalted margarine)
2 cups semi-sweet chocolate chips

Directions for Cookie Dough:
Cream margarine with sugars until fluffy about 5 minutes, add egg continue to beat, add vanilla.  In a separate bowl with a whisk, add all dry ingredients and mix well.  Slowly add flour mixture to creamed mixture, mix until well incorporated.  Add chips, mix well.

2 Packages Oreo Cookies (regular)

Brownie Recipe
source:  King Arthur Flour

4 large eggs
1 1/4 cups Double Dutch Dark Cocoa
1 tsp. salt
1 teaspoon vanilla extract
2 sticks unsalted butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
2 cups chocolate chips
extra chips for top of brownie

 Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

 Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. 

Preheat oven to 350 degrees.  Grease a 10 x15 inch pan with 2 inch sides.  (9x13 is too small) I purchased a Wilton Pan for this at Michael's.   
Spray pan with spray release.  Press cookie dough into bottom of a pan.  I used a plastic glove.  If you do not have a plastic glove, wrap your hand in clear wrap and press.  Place the Oreo Cookies on top of cookie dough.  Make brownie batter, pour batter on top of cookie dough/Oreo Cookies.  Smooth out with an offset spatula to make sure all the crevices between the cookies are filled.  
Oreos are layered on top of uncooked chocolate chip cookie dough
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. 

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