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.
Fudge on.
Brownies:
Ingredients
1 cup
butter, melted
3 cups
granulated sugar
1
tablespoon vanilla extract
4 eggs
1 ½ cups all-purpose
flour
1 cup
unsweetened cocoa powder
1
teaspoon kosher salt
1 cup
semisweet chocolate chips
Directions:
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
Ingredients
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
Directions
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.^^^
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