Thursday, May 24, 2012

Slutty Brownies

I first ran across these brownies on Pinterest, and ultimately asked my sister to try making Gaby Dalkin's iteration from her blog What's gaby Cooking for our Easter dessert.  This is what our version (really my sister's, I was busy cooking other things, or studying, one of the two) of Gaby's looked like:

They were, in a word, to-die-for (hyphens totally make it one word).  For interested parties, the platter is a hand-crafted piece from Hawksbill Pottery

A few notes on Gaby's recipe.  My sister forgot that you only needed half the cookie dough.  As stand alone chocolate chip cookies, I didn't find them terribly appetizing (by which I mean when I only have so many calories to blow on sweets, I want every bite to be out-of-this-world, and that they were not), so I would suggest only making half of the chocolate chip cookie dough recipe she includes.  My sister also used double-stuffed Oreos, which I only realized after making my version below, and I think double-stuffed is the better choice.  Finally, Gaby's recipe only makes a 9x9 pan.  These are very rich, but they are very popular, so you may need more than that if you are feeding even a moderately sized crowd.  

Loving these so much, but wanting to shave some time off of them, I decided to substitute boxed brownie mix for the brownies and my Nestle Toll House recipe for the cookie dough, since I know that one by heart and could probably do it while half asleep.  These are what mine looked like when I made them a few weeks ago before finals (note that I only used regular Oreos; I won't be repeating such a mistake in the future):

All in all, if you have the time, I would go ahead and make Gaby's.  If you're looking for something still pretty awesomely tasty but just a little easier, try mine below.

Easier Slutty Brownies (makes one 9x9 and one 9-inch pie pan*)

Brownie Mix
1 box Betty Crocker Fudge Brownie Mix**
1/4 c. water
2/3 c. vegetable oil
2 eggs

2 pkg. Double-Stuffed Oreos

Chocolate Chip Cookie Dough (Nestle Toll House but with more chips)
1 c. (two sticks) butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla
2 eggs
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
2 1/2 c. chocolate chips

* You could probably do both of them in a 9x13 pan.  However, I intended to freeze one of my pans, and I find that splitting the recipe into two pans so that one goes immediately into the freezer once they're cooled leaves me a happier (and skinnier) person. 

** This is my favorite brownie mix of all time.  My mother is vaguely concerned that I can taste the differences between brownie mixes, but there you have it.  Also, I bet these would be amazing if you used the Dark Chocolate Fudge Brownie (my second favorite mix) and dark chocolate chips.

Preheat the oven to 350F.  First things first, do yourself a favor.  Line your two pans with heavy duty aluminum foil and coat with cooking spray.  This will accomplish two things: (1) it makes it easier to cut them when they're done and (2) it makes it easy to freeze them without having to freeze your pan.

Start with the chocolate chip cookie dough.  Using an electric mixer, cream the butter and sugar together until light and fluffy.  Stir in the vanilla.  Add the eggs, one at a time, beating well between each addition.  In a small separate bowl, mix together the flour, baking soda, and salt.  Gradually add the flour mixture to the sugar mixture (I usually do it in thirds or quarters), beating well after each addition.  Stir in the chocolate chips.  Spread your dough in the bottom of your two pans, using your fingers to flatten it out and press it into the edges.

Next, layer your Oreos over the cookie dough, edges slightly touching, and lightly press them into the dough.

Using a fork (or an awesome batter whisk), mix together the brownie mix, water, oil, and eggs until smooth and free of lumps.  Pour over the Oreos in both pans until they are covered.  Bake at 350 for 30-35 minutes, or until a toothpick inserted near the center comes out clean.   

To Freeze: Let cool in pan until both the brownies and the pan are cool.  Place the pan with the brownies in it in the freezer (uncovered is fine) for about 1 hour, just to get the brownies nice and firm.  Lift the foil-wrapped block of brownies out of the pan.  Securely wrap in plastic wrap, followed by another layer of foil, and place in a gallon-sized Ziploc freezer bag.  Freeze until you finish the first pan (or longer if you're a better person than me).

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