Oreo Brownies

My obsession with using black cocoa in desserts has been next level lately. I got a fairly large tub of cocoa, and now every time I turn around I'm contemplating ways of using it. I've even got a special version of cinnamon rolls that I'll share soon, but first let's talk brownies.

Brownies are a dense piece of chocolate goodness. They're a fair middle ground between cake and cookie, avoiding the crumbliness of a cookie but maintaining sliceability like a cake.

I used the recipe from Frosted Brownies, but swapped out the unsweetened cocoa powder for black cocoa and, obviously, left the frosting out of the mix. After brainstorming a few options to try and fancy them up (make a frosting for the center so they're like an Oreo? Add a white frosting to the top?), I decided to keep it simple and stuff some cookies right in the middle. I just spread about half the batter into the pan, smushed some Oreos into it, then covered them with more batter.

Easy enough. And then just a little bit of baking time, about 20 minutes.

Doesn't that brownie look spectacular?

The richness is real.

Hungry yet? So let's get to the burning question: do these taste like Oreos? Yes. In typical black cocoa style, the cocoa gives the brownies a great amount of richness. And since I'm abusing use of that word in this post, let me elaborate further: black cocoa adds a unique flavor, one I'd call more complex than unsweetened cocoa powder. It satisfies my palate in a different way than milk chocolate, but lacks the bitterness of a completely unsweetened chocolate. It's just plain good. If I had my way, I'd open up a bakery and make everything with black cocoa because all it does is improve every dessert it touches. So be sure and tell me how these turned out for you!

Oreo Brownies Recipe

Ingredients:

1/2 cup softened butter or vegetable oil

3/4 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup black cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

Instructions:

Preheat oven to 350 degrees F. Spray nonstick baking spray in a baking pan if non-stick. In a medium bowl, mix together the butter, sugar, and vanilla, then mix in eggs. Combine flour, cocoa, baking powder, and salt in a small bowl; gradually stir into the egg and sugar mixture until well blended. Spread the batter evenly into the baking pan. Bake for 20-25 minutes. Remove from oven once center is cooked and edges are pulling away from pan. Set aside to cool.