Prep 30 mins
Cook 35 mins
These are legendary and full of sin.
- 473.18 ml butter
- 453.59 g semi-sweet chocolate chips (original recipe calls for 28 oz., I feel that is too much but I will leave that up to you)
- 170.09 g unsweetened chocolate, chopped
- 6 large eggs
- 44.37 ml instant coffee granules
- 29.58 ml vanilla
- 532.32 ml sugar
- 236.59 ml flour
- 59.14 ml flour
- 14.79 ml baking powder
- 4.92 ml salt
- 946.36 ml chopped Oreo cookies (50 cookies)
- Preheat oven to 350°.
- Butter and flour an 11" X 17" pan (I used a 9 X 13 and had thicker brownies).
- In a heat-proof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
- In a large bowl, whisk eggs, coffee, vanilla and sugar.
- Blend chocolate mixture into egg mixture; cool to room temperature.
- In a medium bowl, sift together one cup flour, baking powder and salt.
- Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour.
- Add Oreo mixture to chocolate mixture.
- Pour batter into baking pan and smooth top with a rubber spatula.
- Bake 35 minutes or until a toothpick inserted 3-inches from center comes out clean; do not overbake.
- Allow to cool. refrigerate, tightly wrapped, until cold; cut into squares.
- Share them with your friends and they will be forever indebted to you!
I originally submitted a 4 star review and I whined a little about the texture right out of the oven. Well, after I re-read the directions, I saw that you're supposed to put them in the refrigerator. Oh. my. goodness. These are stupendous!! The refrigerator step is essential! I took them to a lunch after church today and people seriously lost their minds over them. Next time I'll use a deeper 11x17 (I used like a jelly-roll pan), or a 9x13 + a 8x8. I was proud to offer them for dessert to new friends! Thanks riff-raff!
I was still a little hesitant to try these after reading Oreos as one of the ingredients. But OMG...these are the absolute best brownies I have ever put in my mouth! I cut the recipe in half, threw in a 1/2 cup of vanilla chips and baked it in a 9X13 pan. I baked it for 27 minutes, which may have been a little short, so I will bake it a smidge longer next time. You have to try these if you love chocolate or brownies.
Wow, these are really good! I am not the best brownie maker (I usually overbake or underbake them, trying to get the fudgy consistancy we like), but these seem fail-proof! They are like a cross between fudge and brownies. I followed the ingredients (using the poster's recommendation for the lesser amount of semi-sweet chocolate chips). A few things I did differently were that I halved the recipe and baked them in a 9x13 pan. I chilled them in the fridge overnight, which did make them a bit difficult to cut. I used instant espresso powder in place of instant coffee, and I liked it, but I felt that the amount was a bit much (you could still taste "coffee") if serving to kids. I would probably decrease this by a Tablespoon (using only 1 Tablespoon in a 1/2 recipe) next time. I also saved about 1/2 c. chopped oreos (I chopped up 25) to sprinkle on the top, but while baking they smelled like they burned a bit. I tasted a top crumb, and they tasted fine. It looks nice, but I think I'll still just mix 'em all in next time. I baked them for 30 minutes, and they look great. My husband and most of my friends LOVE Oreos, and they think nothing can trump the convenience store Oreo brownies. I'm taking these to a BBQ today, so we'll see what they think about these! ;) Thanks for posting this recipe.