Dessert / Cookies: Oreo Crunch Brownies

From Shelly Carey

Ingredients
1 lb unsalted butter
1 lb semisweet chocolate, chopped
6 large eggs
3 Tablespoons instant espresso powder
2 Tablespoons vanilla extract
2 ¼ cups sugar
1 ¼ cups all-purpose flour, divided
1 Tablespoon baking powder
1 teaspoon salt
1 bag chopped Oreo cookies
Frosting
1 cup heavy cream
4 Tablespoons Karo syrup
1 cup unsalted butter
2 Tablespoons vanilla extract
1 bag semisweet chocolate chips
3 cups powdered sugar

Directions for frosting:
In small saucepan, bring to boil cream, syrup, butter and vanilla. Bring to a boil for 2 minutes. Add chocolate chips until almost melted. Mix in powdered sugar to thicken. Frost cake when cold.

Directions for brownies
Preheat oven to 350. Butter and flour a 9 x 13-inch baking pan. In a heat-proof medium bowl set microwave butter, chopped semisweet and unsweet chocolate until melted and smooth (3-4 minutes).

In a large bowl, whisk eggs, espresso powder, vanilla and sugar. Blend slightly cooled chocolate mixture into egg mixture; cool to room temperature. In a medium bowl, sift together 1 cup flour, baking powder and salt. Add flour mixture to chocolate mixture.

In a small bowl, stir chopped Oreos and remaining ¼ cup flour. Add Oreo mixture to chocolate mixture. Pour batter into prepared baking pan and smooth top with a rubber spatula.

Bake 40 minutes or until a toothpick inserted in center comes out clean with some crumbs attached. Do not overbake. Allow to cool. Refrigerate to get clean cuts. Frost when cold with chocolate chip frosting. Bakes 20 big brownies.