The Cake Doctor Returns by Anne Bryn
Ingredients:
For the Brownies
Vegetable oil spray, for misting the pan
1 package (20 oz) brownie mix
1 stick of butter, melted
2 large eggs
4 Oreo cookies, coarsely chopped (1/2 cup)
For the Frosting
4 oz cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
8 Oreo cookies, coarsely chopped (1 cup)
Directions:
Preheat oven to 325 degrees. Lightly mist the bottom of an 8 inch square metal pan with vegetable oil spray and set pan aside. Place the brownie mix, melted butter, and eggs in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Transfer the batter to the prepared pan and press the 1/2 cup of oreos onto the top of the batter. Place the pan in oven. Bake the brownies until edges have set and the center is still a little soft (press it lightly with a finger), 40 to 42 minutes. Transfer the baking pan to a wire rack and let cool for 20 minutes before frosting.
To make the frosting, place the cream cheese and room temperature butter in a large mixing bowl and beat with an electric mixer on low speed until soft, 30 seconds. Turn off the machine and add the confectioners' sugar. Beat on low speed until the sugar is incorporated, 30 seconds longer. Fold in the 1 cup of chopped oreos. Spoon the frosting on top of cooled brownies in the pan. Using a metal spatula, spread the frosting evenly over brownies. Place the brownies in the refrigerator for 10 minutes until the frosting sets before cutting them into 2 inch square bars and serving.
Store the brownies, covered with plastic wrap or aluminum foil, in the refrigerator for up to five days. Freeze the brownies in the pan, covered with aluminum foil, for up to three months. Let the brownies thaw overnight in the refrigerator before serving.
