Chocolate Chip Cookies n Oreo Fudge Brownie Bar

 

  

I was so busy due to the preparation for the last week exhibition, finally is over. Such a long period didn't handle ground works myself so there was a hiccup but luckily my Sales Director is quite forgiving. This week will be another busy week as I need to fly out tomorrow for business trip again. Quickly post this up and also try to visit my blogger friends by today before my trip.

Back to my bake, I think I had under baked a bit that making the cookies layer a bit soggy and the brownie layer a bit too wet that making it very soft, thus difficulty when slicing to serve. I should chill the brownie for awhile before serving. Next time, I will try putting the cake pan at last tray in the oven to bake. 

This was baked for my New Year party, everyone enjoyed this dessert even though just had a heavy meal. And pardon for my photos too as I was rushing to prepare the food for the party so these were snapped rushy.
 
Recipe adapted from Bisousatoi

Ingredients
225g butter, softened
225g granulated sugar (I reduced to 150g)
150g light brown sugar (I reduced to 100g)
2 large eggs
1 tbsp vanilla extract (I used 1/2 tbsp vanilla powder)
280g all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups milk chocolate chips (I used bittersweet)
1 packet berry burst ice cream oreos (I used original flavour)
1/4 cup hot fudge topping

Method

1.  Preheat oven to 175C.

2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes.

3.  Add the eggs and vanilla and mix well to thoroughly combine.

4. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined.

5. Stir in chocolate chips.

6. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. (I used one 8" square cake tin and one 5" round cake tin)

7. Top with a layer of Oreos.

Super Fudgy Brownie

Ingredients

120g unsalted butter, cut into pieces, plus more for pan

130g all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp salt

225g semisweet or bittersweet chocolate, chopped (I used chocolate buttons)

280g sugar (I reduced to 150g)

3 large eggs

Method

1. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

2. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan.

3.  Add sugar; mix to combine.

4.   Add eggs, and mix to combine.

5.   Add flour mixture; mix just until moistened (do not overmix).

6.  Pour the brownie batter over the cookie dough and oreos.

7.  Cover with foil and bake at 175C for 30 minutes.

8.  Remove foil and continue baking for an additional 15-25 minutes.

9. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

Verdict?

Base layer of chocolate chips cookie, top with oreo cookies and another layer of brownie. 3 different taste but so rich and chocolaty, it is very sinful but so delicious that everyone who tried given thumbs up. The taste is so good that you will definitely as for more, yummy!

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng of Spice Up My Kitchen.