Mom’s Brownies + Oreos. Oh my stars. I do not even particularly care for Oreos, but this was over the top, out of this world amazing!
I always see different food magazines and blogs showing their results from taste testing boxed brownies. If they had my Mom’s Brownies recipe (found in The Copper Whisk Cookbook!), they would never ever feel the need to taste any other brownie. These are as easy as a boxed brownie and a zillion times better. I hope you’ll try these with the Oreo addition! I will certainly be making these the next time I have a get together or need to take a dish to someone.
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 3/4 cup oil
- 1 1/2 cups flour
- 1 teaspoon salt
- 5 tablespoons cocoa
Preheat the oven to 375 degrees. Mix all ingredients except Oreos together by hand and pour half of the batter into a greased 8×8 baking dish. I used 9 Oreos in the middle of the pan and broke 6 Oreos in half and used the half moon pieces to fill the edges. Spoon the rest of the batter on top and gently spread to cover. I crushed more Oreos and sprinkled heavily over the top of the batter. Bake until done (30ish minutes).
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Louisiana.)