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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | tablespoons | Light Smart Balance Buttery Spread (Softened)light | 1 1/2 | cup | sugar | 2 | large | eggs | 2 | teaspoons | vanilla extract | 1 1/4 | cups | all-purpose flour | 1/4 | teaspoon | salt | 3 | tablespoons | unsweetened cocoa powder | 2 | cups | chocolate chips, semi sweet, Ghirardelli | 1/2 | cup | Peanut butter, chunk style, with salt | 20 | cookies | Cookies, chocolate sandwich, with creme filling, r |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350.
Butter and flour an 8 x 8 cake pan. | | 2 | In the bowl of an electric mixer, cream butter and sugar until fluffy. Add one teaspoon of vanilla. Add eggs one at a time, then add remaining teaspoon of vanilla. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips. | | 3 | Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crush Oreos. Place back in the oven for about 2-3 minutes. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2 hours before serving. | | 4 | Let brownies sit at room temperature for 15 minutes before cutting. |
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