My friends, I am so so sorry for the quality of these pictures. Truly I am. Ordinarily I would go photo-less over putting these pictures up. I was forced to take them with the camera on my phone because I dropped my camera yesterday and it is no longer working (like my laptop… do we sense a pattern here?)
But I chose to put these pictures up because I hope it will convince someone out there to make these brownies. If it isn’t enough to hear me talk about how incredible they are, how beautiful and thick and perfect, dense and delicious, then maybe – just maybe – one of these photos will help.
This is the brownie recipe I usually use, but I made a change this time that I really loved… I added 1/2 package of Oreo cookies. It really put them over the top. That being said, you can omit them if you so desire, and still have a very good brownie.
Oreo Cookie (or not) Brownies (Original recipe here)
- 1 cup butter, melted
- 3 cups white sugar
- 1 Tbsp vanilla extract
- 4 eggs
- 1 1/2 cups flour
- 1 cup unsweetened cocoa powder (I like Dutch-process, but you can use natural if preferred)
- 1 tsp salt
- 1 cup semisweet chocolate chips
- 1/2 package Oreo cookies (optional), broken into fourths
Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
Combine melted butter, sugar, and vanilla in large bowl. Beat in eggs, one at a time, mixing well after each, until thoroughly blended.
Sift (or whisk) together flour, cocoa powder, and salt. Gradually stir the dry ingredients into the wet mixture until blended. Stir in the chocolate chips and Oreo cookies. Spread evenly in prepared baking dish.
Bake in preheated oven until inserted toothpick comes out (mostly) clean, about 35-40 minutes. Remove and cool pan on wire rack before slicing.