…double whammy!
Oreos, ohhh Oreos…what would I do without you? Almost everyone has tasted (and probably fell in love with) one of America’s favorite cookies. The difference, is that we all have our own way of enjoying the chocolatey sandwich. Do you twist off the top and lick the frosting, or do you stick the whole thing in your mouth? Either way, most people would agree that dunking these treats in a cold glass of milk is the best way to eat them. I however, would disagree. After being introduced to Picky Palate’s take on Oreos, I couldn’t help but run to the kitchen and whip up a batch. I was not disappointed one bit. In fact, I don’t know if I can ever eat a plain Oreo again. Cookie covered, cupcake covered, chocolate covered, crushed, baked, ice-cream swirled, dunked, dipped, and frosted! Ay yi yi—the possibilities are endless! For now, I think I’ll just enjoy this double chocolate, soft on the outside, crunchy on the inside, unbelievable treat. Why don’t you join me and bake some for yourself? :)
…Recipe by Picky Palate
1 Brownie mix (or use your own brownie recipe)
1 package Oreos (I used double stuffed, hehe)
White chocolate, melted for drizzle (or Wilton White frosting pen works great)
Decorative sprinkles, if desired
(1) Preheat oven to 350°F
(2) Prepare brownie batter according to package directions; Leave in mixing bowl
(3) Using spoon, dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray
(4) Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long)
(5) As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan :)
(6) Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpareils and EAT! Enjoy for yourself, or wrap up and give as an adorable gift :)