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Friday, 7 June 2013

Cookie and Cream Brownies

Recipe & Image taken from www.the-girl-who-ate-everything.com

Brownies:
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs; lightly beaten
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
8 Oreo cookies, crumbled

Cookies and Cream Frosting:

1/2 cup (1 stick) butter, softened
2 ounces cream cheese, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
5 Oreo cookies, crumbled

Preheat oven to 350 degrees. Line an 9×9 inch baking pan with foil and spray with nonstick cooking spray.
Microwave chocolate and butter or margarine in large bowl for 3-4 minutes or until butter is melted.
Whisk mixture until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined. Fold in crushed Oreo cookies.
Bake for 28-32 minutes; do not over bake. These taste completely different if they are overbaked!
Remove to cooling rack.
For the frosting: Beat butter and cream cheese until fluffy with a mixer.
Add the powdered sugar slowly, mixing together until combined. Add vanilla and mix until combined.
Add milk to desired consistency. If your frosting is too thick add more milk and if it's too thin add some more powdered sugar.
Crush Oreos and fold them into the frosting.


Frost cooled brownies. Makes enough frosting for a 9X9 pan of brownies. Makes around 12 brownies.

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