Brownies are pretty cool… but brownies with fudge in the middle are cooler. Especially if that fudge is cookies and cream fudge and it’s very easy to make. No matter what, though, the coolest thing by far would have to be the fact that they are perfect for parties, dinners, pot-lucks, and afternoon, after-school, or midnight snacks. Also, breakfast, lunch and dinner.
There’s not much to say about this recipe, it’s actually a pretty easy one despite the beautiful, jaw-dropping photographs of the end product. For the brownies, I would suggest using dark cocoa if possible. A fun little fact about the chocolate chips: if you toss them in flour before adding to the batter, they won’t sink to the bottom. I would definitely suggest having all your ingredients out before starting, and sift the dry ingredients before starting the butter/sugar mixture.
As for the fudge, make sure the Oreo cookie crumbs aren’t too small; they should be more like chunks than crumbs. Make sure to use real white chocolate, and not candy coating. When you’re cooking the fluff, milk, sugar and butter, make sure to keep stirring for the whole time after it is at the full boil, or you will burn the bottom.
1 cup butter, melted
3 cups granulated sugar
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 baking dish with aluminum foil and lightly grease.
2. Sift the flour, cocoa powder, and salt in a bowl and set aside.
3. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
4. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
5. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and set pan aside to cool.
***Wait until the entire pan is cool to the touch before starting the fudge.
Cookies and Cream Fudge
1 (7 oz) jar marshmallow cream
1 ½ cups granulated sugar
2/3 cup evaporated milk
¼ cup butter
½ teaspoon kosher salt
3 cups white chocolate chips
1 teaspoon vanilla extract
1 ½ cups crushed Oreo cookies
1. Please make sure you have everything ready, don’t wait until halfway through to crush the Oreos or measure out the chips, have it all at hand.
2. Take the brownies out of the pan and slice the COOLED brownies lengthwise, like you would a hamburger bun. It is okay if the top cracks a little. Put the top aside and place the bottom half back in the 9X13 pan, the sliced side facing up.
3. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and then cook for 6 minutes, stirring constantly.
4. Remove from heat and pour in white chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in vanilla, then the Oreo crumbs. Pour fudge over the bottom-half brownie in the pan and spread it evenly. Put the top over the fudge and lightly press it down. Cool in freezer for at least an hour or a refrigerator for two.
^^^^Brownies sliced in half.^^^