I don't know how else to make you understand that you may die if you eat these. They are so deadly delicious and rich that the first time I saw a picture of them on Kevin and Amanda's blog, my eyes bugged out of my head and my jaw dropped to the floor. I used to not really like eating chocolate much at all. But oh how things have changed. Obviously.
Feast your eyes on this baby. Aren't these the most ooey gooey, decadently rich brownies you've ever seen? If you decide to whip up a batch, just make sure you have friends to share them with, or a lot of self control. Your arteries will thank you.
In addition to the cookie and brownie batter recipes below, you'll need a package of Double Stuf Oreos. Sounds good already, huh?
Chocolate Chip Bar Cookies [click to print recipe]
Okay fine, this is actually a recipe for Blonde Brownies, it just seemed like overkill having another kind of brownie as the base for these. I like this recipe especially since it's designed to spread easily in a baking dish. If you ever want to make them as just bar cookies and not deadly brownies, simply double the recipe below for a 15x10 jelly roll pan and bake at 350 for 30-35 minutes.
1/2 c. butter
1 c. brown sugar, packed
1-1/4 c. flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
6 oz. chocolate chips (about 1/2 bag or 3/4 c.)
Melt butter in saucepan; add brown sugar and blend well. Remove from heat and cool about 10 minutes. In a separate bowl, combine dry ingredients and whisk. Pour butter/sugar mixture and vanilla in mixing bowl. On low speed, add eggs, one at a time, beating well after each addition. Beat in flour mixture in 2-3 additions. Mix well. Add chocolate chips and mix well.
Source: my mom
Rich Chocolate Brownies
These brownies are really thick and fudgy and rich. To make these as just brownies, bake in a 7x11 pan at 325 for 25 minutes. My sister-in-law likes to double the recipe below for a 9x13 pan and use two 12 oz. bags of chocolate chips, one semisweet and one dark chocolate.
3/4 c. butter
11 oz. chocolate chips
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. flour
In a double boiler (bowl set over a pot of simmering water) or microwave safe bowl, melt the butter and chocolate, stirring until well combined. Allow to cool. In a mixing bowl, beat the eggs, sugar, salt and vanilla until frothy. Slowly add the chocolate/butter mixture until completely combined. Fold in flour but don't overmix.
Source: Adapted from "Baking" by James Peterson
Assembly of the Ultimate Chocolate Brownie Doomsday
Line 9x9 baking pan (or a bit larger if you prefer thinner brownies) with parchment or wax paper; you really want to do this, it will save you a huge headache when you're ready to cut and eat. Spread the cookie dough in the bottom of the pan. Cover with a single layer of Double Stuf Oreos. Pour brownie batter over Oreos and cookie dough. Bake at 350 for 40-50 minutes or until done. When cool, lift brownies from pan by parchment paper and slice into squares. These are great served with ice cream or whipped cream and topped with Vanilla Caramel Sauce!