Oreo Brownies

It seems like everyone out in food blog land is baking with Oreo cookies, so I decided to jump on the bandwagon and throw some Oreos into a classic fudgy brownie recipe.  The Oreos in the brownie add a nice little crunch and texture, but its the Oreo frosting that really puts these brownies over the top.  This is one of my new favorites.  If you are not up to the task of making a homemade brownie you can substitute a boxed mix.  However, this is a one bowl brownie recipe so it is not much more work to just go ahead and make it from scratch.

OREO BROWNIES

INGREDIENTS - BROWNIES
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
15 Oreo cookies, cut into quarters

INGREDIENTS - FROSTING
1 stick (4 ounces) unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
2-3 tablespoons milk
8 Oreo cookies, finely crushed
pinch of salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Set aside a greased 9 x 13 inch pan.

2. Chop the chocolate.  Microwave chocolate and butter in large bowl for 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour just until combined.

3. Sprinkle the quartered Oreo cookies into the prepared pan. Pour batter over the cookies in an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs, taking care not to overbake. Cool brownies completely.

4. For the frosting, beat together the butter, powdered sugar, and vanilla extract. Add milk as needed and beat until fluffy. Add in crushed Oreo cookies, mixing until combined. Spread frosting over cooled brownies.  If desired, chop some of the leftover Oreos and sprinkle them over the frosting for garnish.

This post is linked to Sweets for a Saturday.

Oatmeal Cream Pies

While I enjoy a nice traditional whoopie pie, I couldn't wait to try this variation.  It tastes kind of like a Little Debbie oatmeal cream pie, only much more delicious!  The oats give a nice texture to the cakes, and the sweet filling pairs so incredibly well with the cinnamon spiced cakes.  I brought these to work and they were quickly devoured.

OATMEAL CREAM PIES
Adapted slightly from "Whoopie Pies"

INGREDIENTS - CAKE
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 1/2 cups rolled oats (not fast-cooking)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt

INGREDIENTS - FILLING
3 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
3 to 4 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt

DIRECTIONS
1. For the cakes, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large mixer bowl, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until light and creamy, about 3 minutes.

3. In a food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.

4. Using a spoon or small cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

5. For the filling, in the work bowl of a mixer, beat together the powdered sugar and butter, starting on low and increasing to medium speed until the mixture is crumbly, about 1 minute. Add the cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes.

6. To assemble, spread filling onto the flat side of one cooled cake and top it with another cake, flat side down. Repeat with the rest of the cakes and filling.

This post is linked to Sweets for a Saturday.