I have discovered a new obsession – trying new recipes. Previously, I would find a few favorites, and eat the same things in a rotating manner. However, I’m discovering a whole new world that includes Pinterest and food blogs, especially this amazingly well-rounded woman (a foodie who used to be a personal trainer – what?!) who has a super cute blog title, How Sweet It Is. She is the amazing creator of the “Triple-Layer-Cookies-and-Cream-Crunch-Bars” that I consider to be the best brownie ever.
Here are the necessary ingredients. I altered her recipe very slightly by using Special Dark cocoa powder, a mix of white and whole wheat flour (1 cup white flour, 1/4 cup whole wheat flour), and Double Stuf Oreos instead of regular.
You mix most of these together and press Oreos into the batter like this:
Bake it for a bit, then add another layer of wonderful goodness
Chocolate chips! And…
more Oreos!!!! Bake for a few more minutes, while melting chocolate chips with peanut butter…
Then you get to pour this melty wonderfulness over the baked awesomeness
Spread it all over – this is very important, don’t leave open spaces!!!
The worst part is that you need to let it cool for 2 hours before you can eat it!
Look at all those luscious layers… brownie, Oreo, melted chocolate…they are amazing. Greg and I shared them with his mom, and some of our OT classmates and I think the overwhelming opinion was a resounding “YES PLEASE”!
Here’s the amazing recipe (with my alterations – for the real one, click the link above).
Triple Layer Cookies and Cream Crunch Bars
makes 9-12 bars
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/4 cup whole wheat flour
1/4 teaspoon salt
3 tablespoons cocoa powder (Hershey’s Special Dark)
2 cups chocolate chips
1/2 cup peanut butter
20 Oreo cookies (Double Stuf!)
Preheat oven to 350. Grease an 8 x 8 cake pan.
In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.
Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crush Oreos. Place back in the oven for about 2-3 minutes. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2 hours before serving.
Let brownies sit at room temperature for 15 minutes before cutting. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious!