We have a confession. That's what diaries are for right? To confess things? Well, here goes...
We know we're supposed to be foodies, having lived in San Francisco and living in Boston and New York with so many restaurants at our fingertips, but sometimes, sometimes, we just want a cheap martini, a Bloomin' Onion and a Chocolate Chip Paradise Pie (or whatever).
We know! It's ridiculous! But we have a secret penchant for mid-priced chain restaurants and their cheap deliciousness, Diary. We can't help it! It's the suburban upbringing. Don't judge us.
Yes, we love bone marrow toasts and foie gras with poached cherries and tiny lettuces with tiny cheeses and tiny dried morels or something, though, Diary, all that eating pretentious stuff is a lot of work. Of course, to be fair, drinking the wine is less difficult, but, Diary, being fancy is kinda exhausting.
Frosted glasses of root beer and faux sports memorabilia decor is sometimes more our speed.
So, don't tell anyone, Diary, but we are now bringing this cheesy restaurant fare to the home front by making Oreo Peanut Butter Chocolate Chip Brownies (with ice cream on top) inspired by the ever-fabulous Kevin & Amanda.
Yes, Diary, you are right. This dessert should probably be on the menu of a Bennigan's or Houston's or some other possesive-named restaurant across from the loaded potato skins appetitzer, but do you know what, Diary? That is what makes this sooooooo goooooooood.
Oreo Peanut Butter Chocolate Chip Cookie Brownies
Adapted from Kevin & Amanda
1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon instant espresso powder
10 ounces peanut butter chips
12 ounces mini-chocolate chips
1 packages Double Stuffed Oreos
2 boxes brownie mix (for 8x8 pan, we used Duncan Hines Dark Chocolate Fudge Brownie Mix)
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan with cooking spray, line with wax paper and grease again (this will help the wax paper stick to the pan and stay put).
Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda, salt and espresso powder, then slowly incorporate into the mixer until just combined. Stir in the peanut butter chips and 2 ounces of the chocolate chips. Spread the cookie dough in the bottom of the baking dish with your fingers (get them wet to prevent sticking). Top with a single layer of Oreos. Mix together brownie mix, adding in the chocolate chips. Pour the brownie batter over the cookie dough and Oreos spreading in an even layer. Cover with foil and bake for 30-35 minutes. Remove foil and continue baking for an additional 20-30 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set once cooled. Serve with ice cream, hot fudge and/or whipped cream.
To halve this recipe for an 8×8 brownie mix, simply half the cookie dough ingredients. Also, you can vary this recipe by changing the cookie dough flavor. We think this would be amazing with plain old peanut butter cookie dough.