Saturday, November 5, 2016

Oreo Brownies

Are you ready for more recipes? I've been crazy busy over the past two months and haven't had a moment to make my own dinner, never mind making fun treats for WITK. What has I been doing? First, the boyfriend and I trained for and ran a half marathon! Second, I started a new job! 

The new job is along the same lines of what I was doing at my last company, but with much less international travel. I'll miss the monthly opportunities that I had to visit the far reaches of the planet, but I look forward to the new challenges associated with my new job!

One of the important things about my new job is that my office is so much larger. My previous company was only seven people in an office. Pretty small when you want to bake a cake and feed the leftovers to your coworkers. These days I have so many happy coworkers to feed, I can't wait to ply them with sugary sweets. How else do you make new friends at work?


I made these brownies a few months ago and fed them to myself. Luckily the recipe makes a smallish batch of brownie cookies and they store pretty well.  You can make a batch of these on Sunday and enjoy them all week long! 

With my new coworkers to feed, watch out for new recipes here in the kitchen! I'm ready for the holiday season and can't wait to get back to blogging.

One Year Ago: Brownie Donuts with peanut butter glaze
Two Years Ago: Loaded Potato Soup
Three Years Ago: Apple-Cranberry Crumble
Four Years Ago: Pumpkin cookies with Chocolate chunks & How to roast a sugar pumpkin
Five Years Ago: Honey-Roasted Peanut Butter Cookies
Six Years Ago: French Toast Cupcakes




Oreo Brownies
From Cookies and Cups

I baked my brownie in a smaller sheet pan than the original recipe called for. This gave me a thicker brownie with more filling in each cookie! I want to make these brownie cookies over and over again, they were amazing.

Brownie base

3/4 cup semi-sweet chocolate chips
1/2 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup granulated sugar
1 teaspoon salt
3/4 cup all-purpose flour

Filling

1/2 cup vegetable shortening
1 teaspoon granulated sugar
3 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons hot water

Preheat oven to 400 ⁰F. Coat a 9x13-inch sheet pan with cooking spray, line with parchment paper and coat again with parchment paper.

Combine chocolate chips and butter in a small saucepan and set over low heat. Stir and heat until chocolate and butter are melted and combined. Remove from the heat and add vanilla extract, stir to combine.

In a medium bowl, beat eggs and sugar until pale yellow. Add flour and salt and beat on low until combined. Add chocolate mixture and stir until no more flour streaks of flour are visible. Pour brownie batter into the prepared sheet pan.

Bake brownie for 9-12 minutes, or until set in the middle. Remove from the oven and let pan cool completely on a wire rack. Flip brownie out of pan and onto a cutting board. Peel off parchment paper. Cut brownie in half so that you have two 9x7.2-inch brownie halves.

Prepare the filling by adding all of the ingredients to a bowl and beating until combined. Spread filling over one half of brownie. Spread until filling is an even layer, flip other half of brownie on top and smush together. Cut cookies into squares.
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