Let's give three cheers for the ingenious blogger who created this mouth-watering recipe. Call them a Turducken for brownie lovers, Oreo cookies are baked between layers of chocolate chip cookie dough and brownie batter. I first attempted this recipe in my 12 inch dutch oven with a 30 oz. tube of refrigerated cookie dough and a family sized, 9 by 13 inch pan package of brownie mix. Well, I baked them for almost an hour, they looked perfectly done but when I cut into them the brownie batter was almost raw in the middle.
Determined to make this work, I tried it again in my 10 inch oven, this time using a 16 oz. package of refrigerated Toll House cookie dough and a smaller box of brownie mix. I used Ghirardelli's Double Chocolate Brownie Mix, not only because it is laced with chocolate chips, it uses less oil. In my 10 inch oven I placed 10 coals in a ring around the bottom, 16 in a circle around the edge of the lid and 5 spaced evenly in the center. After 50 minutes, I finally took a peek and this time used a tester to make sure they were done enough in the middle. It takes restraint, but you need to let them cool for a good 15 minutes before cutting into them. It goes without saying, they are over the moon delicious.
If you want to make them with the larger size packages in your 12 inch oven, be sure to bake them for over an hour with enough heat in the center of the lid to cook them all the way through in the middle. After wolfing down two of them, warm with ice cream and caramel sauce, I promptly packed up the rest and delivered them to my neighbors. The only thing I can't resist is temptation and these are so good I couldn't keep them in the house without eating the whole batch. Kids will love making these, they're an assemble on your picnic table kind of recipe and don't forget to pack a gallon of milk in your cooler to wash them down with.
Chocolate Chip Cookie Dough Oreo Brownies
1 16 oz. package refrigerated chocolate chip cookie dough, at room temperature
1 box of brownie mix plus ingredients needed to make brownies.
14 Oreo cookies
Lightly oil or spray 10 inch dutch oven; line with parchment paper.
Pat cookie dough into bottom of dutch oven.
Evenly space Oreo cookies in circles to completely cover dough, but not touching.
Make brownie mix according to package directions.
Carefully pour brownie batter over cookies until completely covered.
Bake for 45-50 minutes at 350 degrees or until brownies test done in center.
Cool completely before lifting from oven and cutting into squares or let cool for 15 minutes before serving warm from oven.
|Press cookie dough into parchment lined oven|
Wow, I got a sugar rush just looking at the pics. May need to try this one out, the kids will love it. Thanks.ReplyDelete
Might have to have you sign a waiver Scott, just a warning, it's hard not to eat the whole batch in one sitting! LiddyReplyDelete
I can hear my arteries clogging as I chew!
Any updates for the 12" dutch oven version?ReplyDelete
I'm a Life Scout and budding dutch oven cook, and I must say, this recipe is one of my most famous. It's earned the nickname "Diabetes Cake", and made me slightly famous among my troop. Thanks!ReplyDelete
Is there any way to cook this over coals? It would be perfect for our family camping trip!ReplyDelete
Hi Mikka, I am not sure if you mean using campfire coals with your dutch oven or cooking the brownies in a skillet over an open fire. I have never cooked with campfire coals so I am sorry I cannot give you much advice in that department. I think the bulk of the heat should be on the top of your oven, maybe you can find a better resource online. Good luck and thanks for stopping by, LiddyReplyDelete
I just wanted to let you know how much my family & scouts LOVE LOVE LOVE these brownies! We have been making them for a couple years now & they never get tired of them. If Mom is getting the dutch oven out it must be brownie time! Thank you so much, StuckinsherburneReplyDelete
Thank you so much for your nice comment, I am very happy to hear that your scouts and family have enjoyed the brownies, my mouth still waters when I read the recipe, happy cooking! LiddyDelete
This isn't a Dutch oven recipe :(. . .ReplyDelete
Everything is a dutch oven recipe. You just have to know how many coals it takes to get to a certain temperature. Many of the recipes I use are regular oven recipes.Delete
Please tell me, how do you set certain degrees outside?ReplyDelete
Hi Jaden, if you check out the 'Charcoal' label on the right hand side of my blog, it should answer some of your questions about heat control. Hope it helps, if there's anything else I can help you with, let me know, LiddyDelete
Thank you fery much :)Delete
This description has too many coals on the lid. 10 underneath seemed high for a 10" but it was okay, but 17 around the lid and 5 in the middle scorched the brownies. Not so much that people wouldn't eat it, but next time I'll back off to maybe 17 total on the lid. I'm skeptical about that number too. Anyway, other than the scorching, it was awesome. I cut it into 9 big pieces. Which probably should have been cut in half. Though no one complained. So, about 18 servingsReplyDelete
When you are following a recipe that requires you to use bakeware, the first thing to determine is whether you have the proper size pans. baking panReplyDelete
Compared to stainless steel or glass cookware, copper pots and pans conduct heat about ten times better. copper chefReplyDelete
Thank you so much for such an informative piece of information :)ReplyDelete
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