Outrageous Oreo Crunch Brownies

Ingredients

• 1 pound (450 g) unsalted butter
• 1 pound (450 g) semisweet chocolate, chopped
• 6 ounces (170 g) unsweetened chocolate, chopped
• 7 large eggs
• 2 tablespoons (30 ml) instant espresso powder
• 2 tablespoons (30 ml) vanilla
• 2 1/4 cups (540 ml) sugar
• 1 cup (240 ml) plus 1/4 cup (60 ml) all-purpose flour
• 1 tablespoon (15 ml) baking powder
• 1 teaspoon (5 ml) salt
• 4 cups (960 ml) chopped Oreo cookies about 50 cookies

Method

1. Preheat the oven to 350° (175°C).
2. Butter and flour an 12″ x 13″ x 1″ baking pan. I like to use foil for ease of getting them out.
3. In a heatproof medium bowl set over a saucepan of simmering water, heat the butter and the chopped semisweet and unsweetened chocolate until melted and smooth. Allow to cool slightly.
4. In a large bowl, whisk the eggs, coffee, vanilla, and sugar. Blend the chocolate mixture into the egg mixture, then cool to room temperature.
5. In a medium bowl, sift together one cup flour, the baking powder, and salt. Add the flour mixture to the chocolate mixture.
6. In a small bowl, stir together the Oreos and the remaining 1/4 cup (60 ml) flour. Add the Oreo mixture to the chocolate mixture. Pour the batter into the baking pan and smooth the top with a rubber spatula.
7. Bake 28-35 minutes, or until a toothpick inserted 3 inches (8 cm) from the center comes out clean with some crumbs attached; do not overbake. Allow to cool. Refrigerate to get clean cuts.