Thanks again for participating, and stop by tomorrow because I’ll be posting another fun giveaway.
As for the new Oreos, they’re delicious straight out of the bag, but I had to try baking them into brownies anyway. Rather than stir them into the batter, I layered the cookies so that I’d get stripes of white coconut filling when cut. They look pretty neat, eh? You can make these with any brownie recipe, but I used one of the old, original fudge brownie recipes and it worked out well. However, next time I might try a recipe with less butter. These were rich!
- 1 stick (4 ounces) unsalted or salted butter
- 2 ounces of unsweetened chocolate, chopped
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup (2.25 ounces) all-purpose flour
- 24 Oreo Coconut Delight Fudge Cremes
- A little flaked coconut for garnish (optional)
- Preheat oven to 350 degrees F. Line an 8 inch metal square baking pan with nonstick foil or regular foil. If using regular foil, spray bottom with cooking spray.
- In a saucepan, melt the butter over medium. Reduce heat to low, add the chocolate, remove from heat and stir until chocolate is melted and smooth.
- In a mixing bowl, combine the eggs, granulated sugar, vanilla and salt without mixing. Just put them all in the bowl. Once they’re all in the bowl, gently stir or whisk just until mixed (the point is not to beat in a lot of extra air).
- Stir in the melted chocolate mixture. When well mixed, stir in the flour.
- Spread a very thin layer of batter over the bottom of the pan to anchor cookies.
- Make 4 rows of 3 cookies (12) across the bottom of pan. Dot with a little more batter, then stack on another layer of 4 rows of 3 (12). Spread remaining batter so that you cover all the cookies. Sprinkle top with a little coconut if desired.
- Bake on center rack for 25 minutes. LET COOL COMPLETELY. Chill for 2 or 3 hours, then lift from pan and cut into 16 squares.