Around here, baking is often like assembling a jigsaw puzzle. I try to fit together unique components that are of no use on their own, but together form a beautiful (or in this case, tasty) product. Today was no exception as I prepared some goodies for a dessert exchange that will occur during a Christmas party my husband and I will attend later this week. I had not purchased anything specifically for my baking, so I searched the pantry for goods that could be compiled into a novel dessert. Inspiration struck in the form of dark cocoa powder and Hershey’s® Cookies ‘n’ Creme candy bars. I modified a basic cake brownie recipe to create Cookies ‘N’ Creme dark chocolate brownies.
Ingredients
- 1 ¼ cup sugar
- ¾ cup butter
- ½ cup dark cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup milk
- 6 oz of Hershey’s® Cookies ‘n’ Creme candy bars, chopped into 1-1 ½ inch pieces
Instructions
Heat oven to 350 degrees. In a medium mixing bowl, combine flour, baking powder, and baking soda. Set aside. In a medium sauce pan, heat butter, sugar, and cocoa over medium heat until the butter is melted, stirring constantly. Remove from heat and let sit 1 minute before adding eggs and vanilla. Beat just until combined. Add the butter mixture and the milk to the dry ingredients. Beat until thoroughly combined. Pour 2/3 of the batter into a greased 9x13x2 inch baking dish. Gently place the candy bar pieces intermittently across the surface of the batter in the pan. Pour the remaining 1/3 of the batter over the candy bar pieces. Bake at 350 degrees for 22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before cutting.
Notes
The brownies had a very rich chocolate flavor, with just a hint of cookies and crème. Their texture was very light and cake-like. The candy pieces did sink a bit during baking, so when cutting them be sure to slice completely through the brownies down to the baking dish. Enjoy!
