Saturday, March 5, 2011

Cookies and Cream Brownies

Patience is a virtue, they say.
I'd like to think I have it. I can easily tolerate both children and the elderly. I can listen to my Dad's long stories where he repeats the same thing over and over again. I can bite my tongue when I'm angry at someone to avoid saying something I regret.
Patience, I suppose, might be my strong point. I cannot wait for something to cool before I eat it. I have tried. I have failed. And even if I had set my mind to it, this dessert would make me fail. Because when it was oozing last night when I cut into it, it did not even stop me for one second. It was like seven layers of delicious. It was a dream come true but not for the faint at heart. And I cannot believe how easy it was (or how completely homemade you could make it... if you had the patience.)
Alex found this recipe from a blog called With Sprinkles on Top and it really is a gem. Amie and I made it last night and, wow. Honestly I need to get it out of my house because it is that good. I'm going on a diet... Monday.
We also might have definitely messed up the recipe just a bit by adding water when we weren't supposed to but we ended up with chocolate molten lava cakes and I mean, I will never complain about wonderful melty chocolate. I will list the recipe as I found it, but leave my helpful additions at the bottom.

1 box brownie mix*
Eggs and Oil as directed on box
1/4 cup hot fudge topping*
Heaping 1/2 cup cookies and cream ice cream*
Double Stuf Oreos

1. Preheat oven according to box directions and spray an 8×8 baking dish generously with cooking spray.
2. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water.
3. Add ice cream and hot fudge to the brownie batter and stir to combine.
4. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Sprinkle with crushed Oreos and bake for 40-50 minutes or as directed on the back of the box. Be sure to let these COOL for a while before you cut into them or else you will experience a mess... a delicious one, but a mess none-the-less. You can store in the fridge for faster firming!

To make this recipe as easy as possible and without overstocking my dessert stash, I used some short cuts:
*Ghirardelli Ultimate Fudge (and omitted the hot fudge topping),
**Snack size cup of Edy's Slow Churn Cookies and Cream,  

To make this recipe as difficult as possible, make the brownies from scratch and add your own homemade "sandwich cookies." And send me your result, because I bet people would go to jail for making something so amazing!


Lisa said...

Mmm, those brownies look so loaded! I hope you'll come by and link them up to Sweets for a Saturday #7.

VintageSugarcube said...

Wowzers! Wowzers! and more Wowzers. Those look incredible. :)

Monet said...

I have a carton of Mexican vanilla that would go perfectly with these goodies. Thanks for sharing all this chocoalte goodness. I hope you sleep well tonight and wake up refreshed and ready to embrace the new day!

Mackenzie said...

Mmm! I was looking for a good recipe to use up a few oreos. I think I found it :).

Anonymous said...

Oh my god these sound so good!! I can't wait to try them out!

Lara @ six times the yum said...

Those brownies look absolutely amazing. I love how they look made from scratch and with special ingredients, but are super easy to make and require only a few ingredients. Seems like a great recipe for company!

Anonymous said...

You are making me hungry.

vAniLLa hEaveN said...

omggggg. need to make!

Jessie -- The Messie Kitchen said...

These were AMAZING. You all must make them!!!