Summer is definitely upon us as is the summer weather. It is that time of year when some days are so hot, you can be in an air conditioned building and STILL be miserable! Ugh.
So one would think that since it is summer, I would (a.) have more time for baking/blogging and (b.) be making things that do not require any heat whatsoever – meaning use of the oven. But in answer all I can say is, well, what can I say? Somehow few posts have been appearing (it’s all I can do to get the Brownie Of the Week Post up – and that’s only twice a month! I also have a post that’s been hanging around in the “drafts” section for awhile…) and me being the glutton for punishment that I am, have not (yet) stayed clear from use of the oven. But you wait, I’m sure the ice cream, no bake, and beverage posts will start pouring in (I say pouring, by the time I get around to posting again, it may be Fall) soon enough.
Okay, so what did all that have to do with this weeks brownie? Nothing, I suppose.
When at the store recently, my mom pointed out a package of Reese’s Oreos. I don’t eat Oreos as a rule (wouldn’t you much rather have something homemade?), and they are rarely found sitting around the house except in cases like these, but when you see something like that, the immediate thought is that I need to use these for a recipe (for the blog)! Which is exactly what my Mom pointed out.
Allow me to tell you about the brownie that evolved from this package of Oreos. Here you have a brownie with chocolate chips (of course) and Reese’s Peanut Butter stuffed Oreos thrown in (I was going to add a peanut butter swirl, but the batter was too chunky) and a lovely chocolate ganache adorned with more crushed Oreos and drizzled with melted peanut butter.
The result: One of my favorite combinations (aside from this one) yet! I could have eaten a bunch of these, and would have, had I not had to share the small pan 6 ways… methinks next time I will make more?
They are so yummy – the peanut butter flavor is just right and the ganache (how I do love ganache!) just adds that extra something, not to mention the additional Oreo’s on top…
Now that you have the low down, go try them. You will find that turning on the oven was worth it!
~ Please be sure to leave PLENTY of time for the brownies to reach room temperature, as they are not quite as good cold.
~ For breaking the Oreos into chunks, I placed them inside a ziploc back and used what I think is an old, old meat tenderizer to break them up slightly.
Reese’s Stuffed Oreo Brownies
½ C. (1 stick) butter, melted
1 ½ C. granulated sugar
1 ½ tsp. vanilla extract
¾ C. all-purpose flour
½ C. unsweetened cocoa powder
½ tsp. kosher salt
2/3 C. semisweet chocolate chips
12 Reese’s Peanut Cup flavored Oreos, broken into chunks (see note above),
About 7-10 Reese’s Peanut Cup flavored Oreos, broken into chunks (see note above),
2 tbsp. peanut butter, melted
Preheat the oven to 350° F. Line a 8×8 in. baking dish with alluminum foil and spray with cooking spray. Set aside.
In a large bowl, combine the butter, sugar, and vanilla.
Using a whisk (or mixer), add in eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually, using a spatula, add the flour mixture to the egg mixture using a little bit of a folding motion until thoroughly combined.
Stir in chocolate chips and Oreo chunks.
Pour batter into prepared dish and bake for 25 to 35 minutes, or until moist crumbs stick to a toothpick when inserted.
Transfer brownies to a wire rack to cool.
When the brownies are room temperature, make the ganache.
For the ganache:
8 ounces bittersweet or semisweet chocolate, chopped (I use good quality chocolate chips, it’s so much easier!)
1 C. heavy cream (heavy whipping cream works just as well)
Place the chocolate in a medium sized bowl.
Heat the cream in a small microwavable bowl for 3 to 4 minutes on high, or until it is just beginning to simmer; make sure not to allow the cream to boil over.
Pour the cream over the chocolate and let it stand for 2 minutes.
Whisk together until mixture is smooth.
Pour on top of brownies and spread evenly.
Top with crushed Oreos.
Place brownies in the refrigerator for about 1 hour, or until ganache is set.
When ganache is set, remove from the refrigerator and allow brownies to come to room temperature.
Before serving, drizzle with melted peanut butter.
Brownies adapted from Brooke’s Best Bombshell Brownies, ganache recipe is Alton Brown’s Ganache Frosting