1 cup chopped cream-filled chocolate sandwich cookies (10 cookies)
4 (1.45-oz.) milk chocolate candy bars with almonds, chopped (we tested with Hershey's)
1/2 cup dark chocolate morsels (we tested with Ghirardelli)
1/2 cup white chocolate morsels
1 cup pecan pieces, toasted
How to Make It
Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
Combine first 5 ingredients in a small bowl.
Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee, and vanilla, beating just until blended. Add flour mixture; beat at medium speed until blended. Stir in sandwich cookie crumbs and remaining 4 ingredients.
Spoon batter into prepared pan, spreading evenly.
Bake at 325° for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover and chill at least 2 hours.
Carefully invert brownies from pan using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board. Cut brownies into squares.
Note: We like this technique of lining a pan with foil before baking brownies. It sure makes cutting baked brownies neat and easy.
Amazing recipe!!! I made these for work and they were a HUGE hit! I was a little worried when I took them out of the refrigerator after letting them chill overnight. They were VERY hard (I had to use a serrated bread knife to saw through them at first), but as they warmed up they got softer and I realized that there was no way I would've been able to cut them so nice if they hadn't been cold. I would definitely recommend cutting them into small pieces though, as they are very rich and overwhelming if you try to eat too much in one go. While it is kind of a hassle looking for all the ingredients, this recipe is totally worth it!
These brownies are fabulous, but you really don't need the Oreo cookies or the chocolate bars with almond. You do need the French roast coffee and the cocoa, though, and make it an excellent cocoa (Lindt or Verona). And I would suggest that you toast your pecans--don't buy them toasted. Flavor is fabulous. Wonderful brownie recipe.
I took these to work, and everyone loved them. I had multiple requests for the recipe.
Know that these are extremely heavy, and you definitely want to allow the cooling period or else they will split when you try to take them out of the pan. I'll definitely make again!