For those who need a chocolate fix, no matter what the weather, chocolate chips, chunks and Oreo pieces should fit the bill.
Servings: Makes 20 brownies
- 4 sticks butter
- 1 pound semisweet chocolate chips
- 6 ounces unsweetened chocolate , chopped
- 6 eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons vanilla
- 2 1/4 cups sugar
- 1 cup plus 1/4 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 cups chopped Oreo cookies (50 cookies)
Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2" x 17 1/4" x 1" baking pan.
In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.
Printed from Oprah.com on December 7, 2013
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