Surprise-Inside Brownies

Surprise-Inside Brownies

Adapted from Nestle’s verybestbaking.com
Makes 18 individual brownies or a 9” x 13” pan
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 ½ all-purpose flour
  • 1 cup baking cocoa I used Hershey’s Special Dark for deep brown color and richer taste
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon espresso powder
  • cup butter-flavored vegetable shortening
  • 2 cups granulated white sugar
  • 4 large eggs
  • 1 cup mini chocolate chips
  • 21 Double Stuff Oreos
  • Food coloring gel I used Americolor Sky Blue and True Red
  • Decorative sugar or sprinkles

Directions

  1. TO PREPARE COLOR FILLED OREOS: To make red, white, and blue Oreos, twist apart the cookies and scrape the filling into three small bowls. Mash the white filling with the back of a spoon until smooth. For the blue and the red, add a drop of gel food coloring to the filling and mix until smooth and evenly colored. Transfer each filling into the corner of a separate small sandwich bag. Snip a small piece of the corner off each bag, then pipe alternating rows of frosting back onto an Oreo half and top with the other half, pressing gently to adhere.
  2. WHEN READY TO BAKE: Preheat the oven to 350° F. Prepare a baking pan of your choice. A 12-cup pan should be sprayed with non-stick spray. If you plan to mail an entire pan of brownies in a disposable pan, lightly grease the disposable pan with vegetable shortening. If you plan to remove the brownies from a 9” x 13” pan baking pan ( to wrap whole, to wrap after cutting, or to cut and eat at home), foil line the baking pan, allowing for a little overhang (for easy lifting later) and spray with non-stick spray.
  3. In a medium bowl, whisk together the flour, cocoa, baking powder, salt and espresso powder. Set aside.
  4. In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes).
  5. Gradually add in the flour mixture, until combined.
  6. Stir in the mini chocolate chips.
  7. FOR A 9” x13” PAN: Spread half of the batter evenly into the pan. Gently press the Oreos into the batter. Top with the remaining batter. Use a spatula or spoon to smooth the surface.
  8. FOR INDIVIDUAL BROWNIES: Scoop about 2 tablespoons of batter into each individual cup. Gently press an Oreo into the center of each cup so that the batter comes up around the edges of the Oreo. Top each cookie with a tablespoon of batter and smooth to cover the Oreo completely. The cup will be almost, but not quite, full.
  9. Bake for 20-28 minutes, depending on the pan being used. The toothpick test doesn’t work very well because of all of the melting chocolate chips. If the top is firm, take it out. Cool completely in the pan.
  10. Store brownies at room temperature in an airtight container or zip lock bag for at least 2 weeks.

Packing Tips

If using a disposable pan, make sure to cool completely before wrapping the pan in foil then in plastic wrap. Cut brownies or brownies baked in individual cups can be double wrapped in plastic, or wrapped in foil then plastic, before storing in an airtight container or zip lock bag.