Oreo Cookie Brownies

What’s great about these brownies is, if you make them properly , they have an almost flakey texture. That is, they hold together and appear to be borderline cakey, but when you bite into them, they are almost truffle-like. Ofcourse it doesn't hurt that Oero cookies are a favorite of my husband.

And finally, Halloween. The orange and black Halloween themed Oreos are out now and I think broken Halloween Oreos would look really good.
8 ounces unsalted butter

8 ounces plus
4 ounces semisweet chocolate chips (12 oz total)

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

8 Oreo cookies, broken up

Preheat the oven to 350º. 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 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
Note: Recipe works well in an 8 inch square pan too. Just use half of all ingredients (1 ½ Tablespoons of beaten egg for the ½ egg).