My 7-year-old son wanted to make something with Oreo cookies in it, so I found this recipe and (with my guidance) he made the whole thing. His feedback is that these are best eaten warm. I would add that they’re best eaten with vanilla ice cream.
Ingredients:
- ¾ cup all-purpose flour
- ½ tsp. salt
- ½ cup unsweetened Dutch-process cocoa powder
- ¾ cup butter
- 3 tbsp. oil
- 1½ cups granulated sugar, divided
- 2 tsp. vanilla extract
- 2 large eggs plus 1 egg yolk
- ¾ cup semi-sweet chocolate chips
- 14 Oreo cookies, roughly chopped
Directions:
- Preheat oven to 350 F. Line a 9-by-9-inch baking pan with parchment paper. Spray lightly with baking spray.
- In a medium bowl, sift together flour, salt and cocoa powder. Set aside.
- In a saucepan, combine butter, oil and ½ cup of sugar. Heat over medium heat, stirring frequently until butter is melted. Remove from heat.
- In a large mixing bowl, combine the eggs, egg yolk and remaining sugar. Whisk until well combined. Stir in vanilla.
- Slowly pour the warm butter mixture into the egg mixture, adding gradually and whisking constantly until completely combined. Add in dry ingredients, stirring slowly until just combined.
- Fold in chocolate chips and half the Oreo cookies; do not overmix! Scrape the batter into the prepared pan and smooth the top. Press the remaining Oreo cookies on top of the batter.
- Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Place pan on a cooling rack and cool for at least two hours before serving.
