Who doesn’t love brownies and to meld those brownies with these Oreo-esque cookies – even better. I decided to make the brownies from scratch and it was so simple and I adapted Lorraine Pascale’s recipe a bit. The cookies are scattered throughout the batter and with the extra chocolate deliciousness that I may or may not have snuck in there – oh my heavens! These brownies will bring a smile to your face!
On to the recipe:
Gather your ingredients
Resist the urge to lick the spatula
Don’t forget the cookies – they are vital
Off to the oven – don’t worry they will puff up.
Hot out of the oven – let them cool.
Grab a glass of milk and cozy up with one or two of these – I promise – no judgement.
- 1 1/2 sticks of butter
- 8 oz of dark chocolate, finely chopped
- 4 eggs
- 3/4 cup of light brown sugar
- 2 teaspoons of vanilla extract
- 1 cup of flour
- 1/2 teaspoon of baking powder
- 1/8 teaspoon of salt
- 2 tablespoons of unsweetened cocoa
- 12 - 16 chocolate sandwich cookies, broken into quarters
- Preheat the oven to 350 F.
- Grease a 9 x 13 pan with butter or baking spray and set aside.
- Over a low flame, melt the butter. When the butter is melted, remove from the heat, add the chocolate and stir until melted. Set aside.
- In the bowl of a stand mixer, whip the eggs until they are starting to get light and fluffy.
- Add the vanilla extract and continue to mix.
- Slowly add the brown sugar so as not to lose the air and continue to mix.
- Slowly drizzle in the melted chocolate until fully incorporated.
- In a separate bowl, sift the flour, baking powder, cocoa powder and salt.
- To the chocolate mixture, add the flour mixture slowly.
- Mix in 1/2 of the broken cookies.
- Pour the brownie batter into the prepared pan and spread evenly.
- Add the remaining cookies to the top of the batter, pressing them in slightly.
- Bake for about 25 - 30 minutes.
- Let cool for a bit and enjoy!