I love baking (obviously) and chocolate, so brownies are naturally one of my favourite type of baked goods — oh yes, I meant type, because they are definitely a category unto themselves. These brownies are among the best that I’ve ever made or had…how could you ever go wrong with Oreos or brownies?
- 1 tablespoon + 1 cup all-purpose flour
- 12 ounces semi-sweet chocolate, broken up
- 1 ½ cups sugar
- ¾ cup butter
- ¼ cup Dutch processed cocoa/good cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- 2 teaspoons instant coffee granules or espresso powder
- 1 tablespoon pure vanilla extract
- 15 Oreo cookies, broken into thirds or quarters/smaller chunks
- 5 Oreo cookies, broken into half/larger chunks for garnish
Preheat oven to 350oF. Spray an 11×7 inch brownie pan with nonstick cooking spray. Sprinkle the tablespoon of flour into the pan. Shake it around to coat the entire pan and tap it over a sink/garbage can to discard excess.
Us a double broiler (heatproof medium bowl covering a pot of simmering water) to melt the chocolate, sugar, and butter. Stir until smooth and remove from heat, allowing to cool to room temperature (15-20 minutes).
In a small bowl, mix the flour, cocoa, baking powder, and salt with a whisk/fork.
In a medium bowl, with a mixer at medium speed, beat the eggs, coffee granules, and vanilla until foamy. If your stand mixer has a whisk attachment, it would work well here.
Blend the cooled chocolate mixture into the egg mixture. (Note: make sure the chocolate is cool enough because, if it’s not, you will cook the eggs when you combine them making scrambled eggs!)
Sprinkle all but four tablespoons of the flour/cocoa mixture into the chocolate/egg mixture, and blend until just mixed. Place the 15 smaller broken Oreos into the remaining flour/cocoa mixture and toss to combine. Add the Oreos/flour mixture into the chocolate mixture, stirring gently to combine (try not to crush the cookies). Pour batter into the prepared pan. Place the larger broken Oreos on top of the batter for garnish, distributing evenly.
Bake on middle rack for 35 minutes, do not overbake. Allow to cool before cutting, serving, or storing.
Note: these moist brownies hold up quite well, so as long as you cover these well, these will last a week…if they don’t disappear before then.