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 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.
This post is linked with Flash-Back Friday hosted by Cookin' for My Captain.