Last weekend I had the best summer opener ever with a Memorial Day trip to the Jersey Shore. You heard right. We had sun, miles of beach, 20 people in a 3-bedroom house, and a Beer Olympics to rival the very best college weekend (with no Snooki or JWoww in sight). One word: AMAZINGSPICE.
This weekend found us at the Belmont Stakes, sweating it out in the grandstands in style while we took in a full day at the races, complete with loaded hot dogs and Carvel soft serve (yum!).
And tonight I started my week off right, glass of wine in hand, sitting with the girls at an outdoor cafe. I knew there was something I loved about this town ;)
We're off to a good start - so bring it on, summer! After a few steamy days the temperature is back to pleasant and I thought I'd share a recipe that marries two of my favorite summer treats: Oreo's and brownies.
I couldn't picture how this recipe would be until after I made it and HOLY YUM. These are decadent and perfect warmed under a scoop of mint chocolate chip ice cream. I mean, it's Ina so I knew it would be fantastic! Give these a try for a fun twist on the classic brownie - they're delicious!
Note: I halved the recipe and made an 8x8 pan of brownies - I used two eggs and it worked just perfectly!
Outrageous Oreo Crunch Brownies
Ina Garten via Eat Me, Delicious
2 sticks (1 cup) butter
1/2 lb semisweet chocolate chips
3 oz. unsweetened chocolate, chopped
1 1/2 tbsp. instant coffee granules
1 tbsp. vanilla
1 cup + 2 tbsp. sugar
1/2 cup + 2 tbsp. flour
1/2 tbsp. baking powder
1/2 tsp. salt
2 cups chopped oreo cookies (25 cookies)
Arrange a rack in the middle of the oven and preheat to 350 F. Butter and flour a 9 x 13" baking pan.
In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreo's and remaining 2 tbsp. flour. Add to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until a toothpick inserted into center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold. Cut into squares.