Not So Outrageous Brownies

This was another one of those baked goods for the Longaberger ladies.
This trip was a whole lot of pain, not to mention the getting up at 4 a.m. post adventures in late night baking.
The recipe came from the Cookie Madness, a virtual treasure trove of cookie and brownie recipes. Most of the stuff I find there turn out pretty well. These, not so much. I don't know what is wrong with me, the texture turned out great, but I just didn't like the added flavor from the instant espresso powder. Of course, I hate coffee in general, so probably you shouldn't judge these based on me.
The Oreos tended towards disintegration, which I didn't appreciate, but the artificially based filling stood up to the test in the oven and was easily discernible in the brownies. I would probably make these again, forgoing the additional coffee flavor for an extra bit of vanilla.



Ingredients:


8 ounces unsalted butter
8 ounces plus 4 ounces semisweet chocolate chips (12 oz total)
3 ounces unsweetened chocolate
3 large eggs
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
8 Oreo cookies, broken up

Directions:
Preheat the oven to 350º. Line a 13×9 inch metal pan with foil and spray foil with cooking spray.

Melt the butter, 8 ounces semi-sweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.

Stir (do not beat) eggs, vanilla, and sugar together in a large mixing bowl. Stir the warm chocolate mixture into the egg mixture and cool to room temperature.

Stir 1/2 cup of flour, the baking powder, salt and espresso powder together in another bowl then add to the cooled chocolate mixture. Toss the Oreo chunks and 4 ounces of chocolate chips in a medium bowl with remaining 2 tablespoon of flour, then add them to the chocolate batter. Pour into pan

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 minutes more, or until a toothpick comes out clean. Do not overbake! Allow to cool, then chill brownies. Lift from pan and cut into squares.

Makes about 32 (Or so the recipe said, I ended up with maybe 20, but apparently I make my brownies overly large...it's how I like things.