August 14, 2012 § Leave a comment
In remarkably stark contrast to my last blog entry, I present to you one of the most diabolical desserts you may ever see me post. A dessert so deliciously sinful I can’t even refer to it by its given name which I’ve seen elsewhere on the internet and so I shall call them only “unscrupulous brownies” to keep the language clean ;).
Just to be clear, I didn’t come up with the idea for this dessert for myself, I’ve seen pictures of it floating around the internet for the past few weeks. However, most of the recipes called for boxed brownie mix and boxed cookie mix. I’m not a big fan of using box mixes for anything, and so I instead made the cookie layer and the brownie layer from scratch. You can do the same following the Hershey’s chocolate chip cookie recipe listed below (less 1/4 cup flour from the recipe on the bag) and the Tollhouse fudgy brownie recipe also listed below (extra fudgy because I added an extra 1/4-1/2 cup of Hershey’s hot fudge to the mix).
I didn’t include nutrition facts for this recipe because, honestly, I don’t want to know what they are. Not after I ate a nice thick row of them (in small, bite sized increments to convince myself it wasn’t sooo bad) in place of lunch.
MMMM… tastes so good I don’t even care that it’s bad.
Cookie Layer (Hershey’s Chocolate chip cookie recipe: http://www.hersheys.com/recipes/recipe-details.aspx?utm_source=redirect&utm_medium=redirect&utm_campaign=Redirect-recipes%20%28asp%29&id=5368)
- 2 cups all-purpose flour (original recipe calls for 2-1/4 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
To prepare Cookie layer:
Combine dry ingredients in a medium bowl. Using an electric mixer, combine butter, sugars and vanilla until creamy. Add eggs one at a time and beat until well mixed. On medium/low setting, add flour about 1 cup at a time, mixing until well combined. Add in chocolate chips.
Brownie Layer (From the Tollhouse cocoa box… I’ve tried a lot of different brownie recipes over the years and this one is definitely my favorite (sans nuts)–plus it’s really easy! http://www.verybestbaking.com/recipes/29519/Chewy-Cocoa-Brownies/detail.aspx)
- 1 2/3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter or margarine, melted
- 2 tablespoons water
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- (Optional, but definitely recommended) 1/4-1/2 c. Hot Fudge Sundae topping
To prepare Brownie layer:
Combine dry ingredients (flour, cocoa, baking powder and salt) in medium bowl. In a separate bowl, stir together sugar, melted butter and water. Add eggs and vanilla, stir again. Gradually add flour/cocoa mix into sugar mixture, stir until all ingredients are combined.
Putting it all together
Preheat your oven to 375 F
Grease a 13×9 pan with Crisco and then flour the pan
Prepare Cookie recipe as instructed above and spread the dough over the bottom of the pan.
Don’t forget the Oreos! (I used Double Stuffed Oreos and I strongly recommend you do the same… unless you can find triple or quadruple stuffed somewhere 🙂 )
Cover the cookie dough with a layer of Oreos
Cover the Oreos with your brownie batter
Cover with foil and cook for 30 minutes, after 30 minutes uncover and cook an additional 10-20 minutes. Testing with a toothpick won’t guarantee that it’s done, but so long as the center is mostly firm to the touch and isn’t overly jiggly, you should be good to go. Let it cool completely OR serve warm with vanilla ice cream and top with even more hot fudge!