One thing I rarely buy is packaged cookies.  I mean, really, why would I do that?  There’s no dough to eat!  Oreos are an occasional exception.  One redeeming factor is, they can be used in other baked goods.  So when Harris Teeter had a great deal on Oreos, I bought them.  As I was adding them to the cart, I said to The Fiance “These are not for snacking.  These are for me to BAKE WITH.  Do not open these.  Do not eat these.”  He did pretty good for a while.  But you see, I hadn’t baked anything in a while, and we didn’t have any other desserts in the house.  So one day he says to me “I opened the Oreos.  And ate some.”  And by golly, I look in the cabinet and there’s only about 9 cookies left.  There’s no telling how long the package was opened before he informed me of his misdeed, but I doubt it was very long.

Luckily though, I had just the right amount of cookies left to bake into these brownies.  Also, it gave me a chance to finally try out a version of Ina’s Outrageous Brownies I’ve seen many rave reviews over.  I must say, these were quite delicious.  But I don’t think they were “OMG THE BEST BROWNIES ON THE FACE OF THE PLANET!!!”.  Still definitely scrumptious, decadent, & rich, but perhaps I had just seen so many people hype up over these, I was expecting them to be life-changing.  I hope I’m not talking anyone out of making these.  Don’t get me wrong you will NOT be disappointed if you make these!!  I chose to add in white chocolate chips instead of semisweet chocolate, and I’m glad I did, as it adds a bit more pop in color, plus I think the white chocolate flavor helps compliment the chocolate.  This is a great brownie to bring to any gathering!

(This isn’t the only brownie on my blog!  Be sure to check out this Double Chocolate version, Cocoa Brownies with Peanut Butter Chips, or a lighter, but still delicious Fudgy Brownie.



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Outrageous Oreo White Chocolate Brownies

Ingredients:

8 ounces unsalted butter
8 ounces semisweet chocolate chips
3 ounces unsweetened chocolate
3 large eggs
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
4 ounces white chocolate chips
8 Oreo cookies, broken up

Directions:

Preheat the oven to 350º F (180 C). Line a 13×9 inch metal pan with foil and spray foil with cooking spray.

Melt the butter, 8 ounces semi-sweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.

Stir (do not beat) eggs, vanilla, and sugar together in a large mixing bowl. Stir the warm chocolate mixture into the egg mixture and cool to room temperature.

Stir 1/2 cup of flour, the baking powder, salt and espresso powder together in another bowl then add to the cooled chocolate mixture. Toss the Oreo chunks and 4 ounces of white chocolate chips in a medium bowl with remaining 2 tablespoon of flour, then add them to the chocolate batter. Pour into pan

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 minutes more, or until a toothpick comes out clean. Do not overbake! Allow to cool, then chill brownies. Lift from pan and cut into squares.

Makes about 32

adapted from Cookie Madness, who adapted from Ina Garten