Oreos and milk ... but even better! Because there's a brownie under the Oreos. And a vanilla icing glaze over them. Is your mouth watering yet? Mine sure is.
This recipe calls for making a from-scratch brownie batter, which I did. You could absolutely take a shortcut and use a mix, but the from-scratch batter is actually really easy. The only thing that makes it take longer than a mix is melting the chocolate and butter together, and then letting this cool to room temperature. It adds a few minutes, but it's not hard. So if you've ever been afraid to make from-scratch brownies, don't be. It'll be okay. You can do it!
Start creating this sinful Oreo deliciousness by beating some eggs and salt together until they're good and fluffy, like this:
|Fluffy beaten eggs|
|Adding sugar from my good-ol' favorite measuring cup|
|1/2 & 1/2 pan|
Source: A Friend
4 oz. unsweetened chocolate
1/2 c. butter
4 large eggs, at room temperature
1/2 tsp. salt
2 c. sugar
1 tsp. vanilla
1 c. flour
2 c. crumbled Oreo cookies
1/3 c. butter
2 c. powdered sugar
1 1/2 tsp. vanilla
2 to 4 T. hot water
For the Brownies:
1. Melt chocolate and the 1/2 cup butter in the top of a double boiler, or in a small saucepan over low heat. Let cool to room temperature.
2. Beat eggs and salt until very fluffy. Gradually beat in sugar and 1 teaspoon vanilla. Fold in chocolate mixture. Add flour and gently fold until blended.
3. Pour batter into a greased 9x13" pan. Scatter crushed Oreos evenly over the top. Bake at 350 degrees for 25-30 minutes (I had to bake mine for another 8 or 9 minutes).
For the Icing Glaze:
4. While the brownies are baking, heat the 1/3 cup butter until melted. Stir in powdered sugar and 1 1/2 teaspoons vanilla. Stir in water, 1 tablespoon at a time, until glaze is of desired consistency (I used 3 T. water).
5. Once brownies are out of the oven, drizzle the glaze on top. Cool before serving.