Chocolate Dipped Valentine Brownies
INGREDIENTS
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1 pound (4 sticks) unsalted butter
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1 pound semi-sweet chocolate (or chocolate chips)
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6 ounces unsweetened chocolate, chopped
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2 Tablespoons instant espresso powder
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7 large eggs
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2 Tablespoons vanilla extract
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2 1/4 cups granulated white sugar
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1 1/4 cups all-purpose flour, divided
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1 Tablespoon baking powder
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1 teaspoon salt
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4 cups (40 cookies) broken Oreos (1 package)
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Directions:
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1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
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2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.
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3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
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4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining 1/4 cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rub
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5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut.
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