• 40servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 1 pound (4 sticks) unsalted butter

  2. 1 pound semi-sweet chocolate (or chocolate chips)

  3. 6 ounces unsweetened chocolate , chopped

  4. 2 Tablespoons instant espresso powder

  5. 7 large eggs

  6. 2 Tablespoons vanilla extract

  7. 2 1/4 cups granulated white sugar

  8. 1 1/4 cups all-purpose flour , divided

  9. 1 Tablespoon baking powder

  10. 1 teaspoon salt

  11. 4 cups (40 cookies) broken Oreos (1 package)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

  2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

  3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

  4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining 1/4 cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.

  5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.


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