It’s my birthday. Hooray! Happy birthday to ME!
As such, it means I can do whatever the eff I want to do today. And I choose to be totally lazy and completely unhealthy and make these brownies*. I’ve been hearing amazing things about this thing called a “slutty brownie,” and after looking them up on the interwebz I decided to go to the source, which, apparently, is a lady known as The Londoner. Seems legit. I could definitely get behind this sort of recipe.
Normally I’m not one to make stuff out of pre-packaged food. It’s just not my style. For the most part, if you make something from scratch it tastes way better and is far more satisfying to make. In this particular case, however, I think I can make an exception.
It IS my birthday, you know. But I have to say that the word “chocolatey” versus “chocolate” is always worrisome, though these did include real chocolate after all.
Preheat your oven to 350°F and line a baking dish with parchment. I figured that seeing as some of the contents of my dish would fit normally into a square pan, and because I had extra ingredients on top of that, I should use a bigger pan.
So you take a some chocolate chip cookie dough. In the British version, cookie dough comes in a box like cake and brownie mix, but here, unless you want it in bulk, it generally comes pre-made in refrigerated rolls. The Londoner recommends using a teaspoon extra oil and water than recommended for the dry mix, because the cookie dough will be baking longer than usual and might dry out. And you want this baby to be moister than moist. So mix that up according to directions and add a bit more liquid. Smoosh the cookie dough into the bottom of the pan. Use your fingers to make it all even and stuff. I decided I needed an extra roll of cookie dough.
Take a package of Oreo cookies (double-stuffed is better, apparently), and line them up in the tray. She says not to use the broken ones, but how else would one fill the gaps? It’s thrifty. However, I didn’t have any broken ones. Way to go, modern packaging.
And I didn’t have enough Oreos, actually. So I moved everything to a smaller pan, which just involved some re-smooshing, and was very easy.
Still didn’t have enough Oreos, though, and I couldn’t justify going out for another package when I was only a few short.
So I just moved them over a bit.
THEN. Then. You take a box of brownie mix. And you mix that up according to its directions. Mine had chocolate chunks in it!
No need to add anything extra. Just do it. Giv’er.
Pour that loveliness over top of the Oreos. I’m serious. Do it. If you used a bigger pan like me you will need to spread it carefully so everything is covered.
Bake that sucker for 40-50 whole minutes, then remove from the oven and put on a wire rack to cool. Mine was big, so it actually took an hour. A smaller pan would probably take you about 30 minutes. Look at that lovely shiny/crackly top!
When it’s still a little warm, use the parchment as handles to remove the gloriousness from the confines of the pan, set it on a cutting board, and cut it up. I recommend smallish cubes, as larger cubes of the stuff might result in DEATH. And nobody likes death.
Serve it up with a dollop of ice cream on top, or whipped cream, or caramel sauce, or fudge sauce, or all four in combination. With a cherry on top. And sprinkles. Okay maybe I’m getting ahead of myself.
And I’m not going to give you storage instructions because if you have any sense, there won’t be any left to store.
* This is actually a lie. I don’t do ANYTHING on my birthday. It’s a rule. I made these a week BEFORE my birthday (because despite what you may believe I don’t get up at the crack of dawn and bake in time for a 7AM NST post). The Pie is creating a magical birthday cake for me as we speak. There may be a post on it. Who knows.