Q: How did the egg climb up the hill?
A: It scrambled.
This is what happens when you spend a lot of your time with the 15 and under set.
Moving right along.
Then I saw these adorable Oreo Brownies in little symmetrical squares and it made me think of my Wilton Silicon Brownie Pop Mold.
The Brownies were absolutely wonderful. Deep chocolate flavor and packed with creamy Oreos. I much preferred the look from the Chicago Metallic Silicone Dessert Bar Pan, that Jamie over at My Baking Addiction used.
4 ounces unsweetened chocolate, coarsely chopped
3/4 cup butter
1 cup sugar
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
12 Oreos, chopped
Vanilla Buttercream Icing (recipe follows)
8 Oreos, chopped, to garnish
1. Preheat oven to 350℉. Line an 8 × 8 inch baking pan with foil and spray with nonstick cooking spray. (or use silicon molds and lightly grease the insides)
2. Microwave chocolate and butter in large bowl until butter is melted. Whisk until chocolate is melted.
3. Whisk in sugar, eggs, vanilla and salt. Gradually add flour and stir until just combined. Fold in 12 chopped Oreo cookies.
4. Spread batter into prepared pan or molds. Bake for 30 minutes; do not over bake.
5. Remove to cooling rack. Allow to cool completely. Cut into squares and decorate with the Vanilla Buttercream Icing and crushed Oreos.
5. Eyes optional. :)
Vanilla Buttercream Icing
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar
¼ teaspoon fine grain sea salt
1 teaspoon clear vanilla extract
2 tablespoons milk
1. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter until fluffy. Slowly add in confectioners’ sugar, and continue mixing until well blended.
2. Add salt, vanilla, and milk. Blend on low speed until moistened. If frosting is too stiff, slowly add in more milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Recipes from My Baking Addiction
Just heard this on a recent Kowalskiy EP. It’s fast, fun and totally ace.