Saturday, 28 May 2011
Chocolate Chip Cookies? Check! All buttery and stogged full of semi sweet chocolate chips!
Double Stuff Oreo Cookies??? Check!! All dark chocolatey and crisp . . . and filled with lots of creamy middle stuff!
Chocolate Fudge Brownies???? Check!!! Rich and dense and oh so fudgy!
The three all together in one tray bake??? Could this really happen??? Do my eyes deceive me???
It's true! You are not imagining these. They are the ultimate in chocolate brownies, but it doesn't stop there. I have used Double Stuff Oreo biscuits here today, but you can choose to use any cream filled biscuit that you want. Custard Creams? Bourbon? The world of cream bixcuits is your oyster! Pick your own poison!
I don't dare hazard a guess as to how many calories is in one of these. It probably doesn't bear thinking about . . . just look and drool.
As a once in a blue moon treat for a room full of teenagers that are going to burn it all off later on??? Perfect!!
Me? I only dared have a bite and let me tell you now. It was heaven. I know a group of men at my church later today who will likely concur. ☺
*Chocolate Chip and Cream Cookie Brownies*
Makes one dozen
Oh so decadent, with each mouthful bringing you all the deliciousness of a chocolate chip cookie, a cream cookie and a brownie!
For the Chocolate Chip Cookie base:
4 ounces of softened butter (1/2 cup)
3.5 ounces caster sugar (1/2 cup)
3.5 ounces soft light brown sugar (1/2 cup)
1 large free range egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
6 ounces plain flour (1 1/4 cup)
6 ounces of semi sweet chocolate chips (1 cup)
For the Brownie part:
3 ounces continental style dark chocolate (at least 70%cocoa solids)
3 ounces butter (1/4 cup plus 2 TBS)
2 large free range eggs
1 TBS vanilla
1/4 tsp salt
12 ounces of sugar (1 1/3 cup approx.)
6.5 ounces plain flour (1 1/4 cups)
You will also need 12 cream filled cookies (custard creams, oreos, etc.)
Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch square baking pan, line with parchment and butter the parchment. Set aside.
Cream together the butter and sugars for the chocolate chip base until fluffy. Beat in the egg and vanilla. Whisk together the soda, salt and flour and then stir this into the creamed mixture. Stir in the chocolate chips. Using floured hands, press this mixture into the bottom of the prepared pan, smoothing it over as best as you can.
Place the chocolate and butter for the brownie base in a saucepan and melt together over low heat. Once melted and smooth, stir in the sugar, vanilla and salt. Beat in the eggs, one at a time. Stir in the flour.
Crumble the cream cookies over top of the chocolate chip cookie base. Pour the brownie mixture over top of this.
Bake for 35 to 40 minutes, until the top is shiny and set and a knife inserted near the centre comes out with only a few crumbs attached. Try not to overbake. Allow to cool completely in the pan before removing. Lift out by the parchment paper when cool and cut into squares.
Note: You may ice these if you wish, but I don't think it's really needed.