If you’re new to my blog, hidey-ho and welcome!
I’d like to take this moment to let you know that I’m not a ten year old.
I do know how to bake brownies from scratch, I swear.
But I am a real person (yes, I’m real) and I work at a real job, and sometimes I turn into a zombie during the week. That’s for realz. What am I going to do when we have kids, or, like, a pug? Geez.
Here’s the truth: I am 100% real when I say that these are the BEST BROWNIES I’ve ever made. And they’re so easy that you might think I’m ten years old, but remember, I’m not. Right?
The only other brownies that even come close in my mind are these ones. Yeah. Please don’t judge. I was just a baby back then.
You know those times when you’re supposed to bring treats somewhere but you seriously don’t have the time? MAKE.THESE. They are the answer to treats at your next office treat day, birthday party, Bible study, basketball thingy, or Friday night lounge party on the couch.
As if the brownies aren’t enough, I dare you not to eat 3 cups of the batter. Seriously. You might think I’m joking, but look at the corners of my mouth and tell me you don’t see chocolate. Tell me.
People love them. They’re easy. Taadaaa!
- 1 package Ghirardelli Double Chocolate brownie mix (the kind with the chocolate chips in it)
- 1 egg
- ⅓ cup oil
- ¼ cup water
- 10-14 Oreo cookies
- Preheat the oven to 325. Prepare the brownie mix as directed with the egg, oil and water.
- Coarsely crush the Oreos in a large bag with your hands or a rolling pin. I like to leave some pieces pretty big. Pour them into the batter and mix well. Batter will be thick.
- Pour batter into a greased square baking pan (mine is about 8×8) and bake for 30-40 minutes. Check doneness by inserting a knife into the brownies; if it comes out mostly clean, you should be good to go. But when in doubt, I’d say underbake!
The ultimate question is what will you do with the leftover Oreos?