Oreo Stuffed Brownies

Last Friday one of my students turned 17. I asked her what kind of dessert she wanted for her birthday and she said brownies. Obviously, boxed brownies weren't gonna cut it, and for some reason plain brownies weren't either. I asked her if she liked oreos or how she felt about oreos in her brownies. She said she'd never had one but wanted to try it. I had a 50-minute window to make these in between work, practice, a coaches meeting and trivia. I succeeded under pressure, but had to leave a note for my mom to cut them for me. Thanks mom!

Oreo Stuffed Brownies
from Sing for Your Supper

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups flour
1 cup chocolate chips
1 package Oreos

1. Preheat oven to 350. Grease a 9x13 pan, though I recommend a smaller pan, the batter was sparing for a large pan.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3. While the sugar heats a second time, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth. Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth.
4. Spoon half of the batter into the greased pan. Place the oreos in even rows across the batter many . Pour the remaining batter over the oreos and gently spread to the edges of the pan. Bake for about 35-40 minutes, until a cake tester inserted into the center comes out clean. Cool the brownies for at least 10 minutes before serving.

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