I had such an epic weekend so I figured I’d share some epic brownies.
But first, let’s discuss the weekend!
On Friday night, I finally got my new phone!!!! I broke my phone back in September and just taped up the screen. It finally died a few months later so I got a cheapy $40 go phone. I impatiently waited for the Samsung Galaxy S7 to be released. Then I just kept letting busy weekends get away from me and it was another 2 months before I got it. And I am in LOVE with it. I have been loving the updated features so I have been glued to it and doing silly stuff like Snapping (@iamahoneybee) like crazy!
Saturday was focused on the glorious tomatoes that Autumn and I picked that morning. I then made 2 big batches of Roasted Tomato Soup. (Recipe coming on Thursday!) And we set up Autumn’s ‘Big Girl Bed’ (which sounds like Bagel Spread when Autumn says it!), and she did fabulous with the change!
And Sunday was Mother’s Day so that was just wonderful. I got some extra sleep, Price made breakfast, then we went blueberry picking. OMG so many blueberries. And they are all so juicy and sweet. After our adventures in blueberry picking we went to the pool in the community where my dad lives.
And that leads me to these amazing brownies.
It would be reasonable to call them effing amazing brownies. No joke.
When I saw them on Amy’s blog, Amy’s Cooking Adventures, I knew that I needed to make them for this month’s Secret Recipe Club post. Typically I would post on the 4th Monday of every month, but the group of us changed things up and now I am posting on the 2nd. It gives me a new batch of awesome bloggers to exchange recipes with. So fun.
This month, with Amy’s blog I had so much fun discovering her and her great recipes from her 5+ years of blogging. She covers it all with her Italian BMT Sandwiches, Lemon Blueberry Pancakes, Poblano Pesto Pizza, and Cookies and Cream Cake. She shares all of that with her 2 sons and her husband, who is her #1 test tester. Fantastic.
I picked out these brownies since I love brownies so much. Plus, they had Oreos in them and I love Oreos as well. And then it had a chocolate peanut butter frosting on them. Sorta a frosting. Sorta a ganache. A fronache. (I’m an idiot…)
The best thing is that it starts with boxed brownie mix. And Oreos. Super simple. The Oreos and chocolate chips mixed into the batter add great flavor and texture. Can’t beat cookies inside brownies. Nope.
I am totally all for making brownies from scratch but there are times when you just need to go blueberry picking and go to the pool in a day and still need to squeeze in making brownies. Or between trips to the mall and getting a mani/pedi. Oh, I wish!
The one thing to consider is that that frosting/ganache/fronache needs time to set up so you need to either need to budget 2 hours for it to set up in fridge or give it over night.
But the wait is totally worth it. Make these damn brownies. Trust me.
- 1 Family Sized Box of brownie mix, with necessary eggs, oil, and water as directed on packaging
- 12 Oreo Cookies
- 2 Cups chocolate chips, divided
- 1/2 Cup peanut butter
- Preheat oven to 350 degrees F. Spray an 8x8 pan with cooking spray.
- Coarsely crush the Oreos by using a food processor or in a resealable bag and crush with a rolling pin. Set aside.
- Combine brownie mix, eggs, oil, and water and mix until smooth. Stir in ½ cup of the crushed cookies, and ½ cup chocolate chips.
- Spread the mixture into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately after removing from the oven, sprinkle ½ cup chocolate chips and the remaining crushed cookies over the brownies. Return to the oven for 2-3 minutes.
- While the brownies are back in the oven, make the frosting. Combine the remaining 1 cup chocolate chips and ½ cup of peanut butter into a microwave safe bowl. Microwave in 30 second increments, stirring each time, until the chocolate chips are fully melted and the peanut butter is mixed in.
- Spread the peanut butter mixture over the brownies. Let the brownies set overnight or after chilling in the refrigerator for 2 hours before cutting.
Adapted from Amy's Cooking Adventures
Check out all the other great Secret Recipe Club posts HERE this month!
And be sure to check out my 4+ years of Secret Recipe Club posts!!!!
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