Friday, December 7, 2012
Brownie Covered Oreos
These are so sinful that I don't even care that they combine a store bought cookie and a prepackaged mix. It's a busy time of year and every once and a while we just need to accept the shortcuts as they come, say thank and indulge in this chocolatey, fudgey goodness. My only regret with these was that I didn't use Double Stuf Oreos. I like that the Oreos still have a firmness to them and gently yield to the fudgy brownie, with a pop of the sweet filling inside. Is there really anything else to say? Let me sum up: an Oreo, dipped in brownie batter and baked up to yummy, fudgy goodness.
It all started when I heard about Slutty Brownies named as such, according to Jessica Simpson, because they have a lot in them. Upon finding them, it was just a hop, skip and internet jump to Picky Palate where I found Jenny's simpler but oh so pretty doctored up Oreo. I loved the idea of individual cookies rather than bars (I like round things and they work with the cookie tins). Jenny used white chocolate to drizzle over top, but I went all out on the short cut route and picked up a bottle of Wilton Cookie Icing which I layered over the brownies and scattered with colored sugar for a pretty holiday effect. I used my silicone muffin pan which allowed the brownies to pop out easily, but I also was sure to generously spray the pan with cooking spray. If you use a metal or stone pan, check to be sure a non-coated Oreo fits in the bottom of the tin or else you'll have difficulty removing it once it's been baked. Make these--you'll be happy you did. And try to leave one or two for Santa. You'll definitely make it to the nice list that way.
Brownie Covered Oreos
1 prepackaged brownie mix, plus the eggs, oil and water called for on the box (or your own recipe)
1 package Oreos
1 bottle Wilton Cookie Frosting
Sprinkles or sanding sugar
In a large bowl, prepare brownie mix as directed. Drop Oreos into batter to coat the bottom, then flip over to coat the other side. Note: I used my fingers, but if you don't want to get messy, a fork or butter knife would work as well. Note #2: Try to use non-broken Oreos; the ones that had a chunk fall off tend to fall apart a little in the batter. If you do use broken ones, just pile all the pieces on top, coated with batter--it'll still taste good.
Place battered Oreos in a well greased muffin pan. Another note: I used a generously greased silicone pan.
Bake at 350 degrees F for 12-15 minutes. Remove from oven and run a spatula or knife around the edges of each cookie.
Let cool for 5-10 minutes then remove from pan to cool completely on wire racks. Spray pan again and repeat with remaining batter and Oreos.
When completely cool, decorate with cookie frosting and sprinkles as desired.
Makes 3 dozen cookies.
The Cookie Princess
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