Wednesday, November 21, 2012

Stuffed Brownies.

 I saw a recipe for these brownies with a completely inappropriate name, I will rename them "stuffed" brownies. The tins I used here were about 6" X 9"X 2" (sorry I don't remember exactly). I bake for soldiers who are deployed and try to make a lot of something so that I can also send to my son at West Point, and in this case also to his girlfriend at the Naval Academy. This recipe made 6 of these tins.

x
This is the finished product. They were soooo good. But sweet. I love brownies, too much, and I could only eat a 1"X 2" piece before my hair stood on end. <
I don't remember the real recipe, I pretty much used my own.

For the bottom layer:
Dads (Grandpas) Chocolate Chip Cookie Dough
 (with my own variation)


1 scant cup Crisco
1 scant cup Butter
2 cups White Sugar
1 cup Brown Sugar
2 Teaspoons Vanilla
4 eggs beaten
4 cups Flour
2 tsp Salt
2 tsp Baking Soda
2 Large Bags Chocolate Chips

Mix Crisco, butter, sugars, vanilla, and eggs in mixer on high till fluffy.  In separate bowl, mix together flour, salt, and baking soda.  Slowly add the flour mixture into the  dough until combined. Add chocolate chips and mix by  hand.

Press the cookie dough into the bottom of the tins, I used about 1/4 inch of dough or so.

Next add a layer of Oreo cookies I used 6 per tin. Leave space between the Oreos.

Next fill in the "spaces" around the cookies with candy. I used mini Rolos. Some people use M&M's or Reeces Pieces. I was trying to get the gooey caramel in there... I would have been better off just using caramels, because the Rolos just melted into the brownie and there is not enough caramel to "see" it.






So far so good. I was drooling.

The next layer is brownie. I used 2 boxes of Dark Chocolate Brownie Mix and 2 Boxes of Milk Chocolate Brownie Mix (not mixed together but Dark for some and Milk for others).  Mix as directed on box and pour over the top.




Bake in preheated 350 degree oven for 35 - 45 min.  It really depends on the depth of your cookie dough and the filling. Just remember that you can't toothpick test brownies. Bake until the edges of your brownie layer is dry and crackly. 

Cool and ENJOY!