It’s Friday! We made it!
Is it just me, or did Friday come way too soon? This week seemed to fly by so fast that I didn’t even notice the week was coming to an end until this very morning. How sad is that? So obviously it threw off my posting schedule for the week, in that I thought I had more of the week left to go.
Stress eat brownies with me?
This is coming to you at the very last minute possible: almost right before I head to the airport for Nashville to go to a math conference. I know, right? A super exciting way to spend the weekend.
^^I am being 100% serious by the way. Super excited.
So before I leave you for a weekend packed with math and teaching strategies, I will share a recipe that I was going to save for the Christmas baking month, but who am I kidding? Both November and December are Christmas baking months. Let’s get the party started early!
So this basically combines two of the things I love most in this world: Nutella and Oreos. And brownies, obviously. And chocolate and…
All food items that are bad for you? Great… I don’t think I am going to be transitioning into a healthy eating blog any time soon.
But let’s talk brownies. I am absolutely in love with these brownies. Okay, to be more general, I am absolutely in love with this brownie recipe, which I sort of reused and improved. Oreos improve everything. Right? Right.
You can use regular Oreos if you don’t have Golden Oreos on hand. I just like the brown and white contrast of these brownies. I think it’s puuurrrty.
I would also suggest that you make multiple batches. These didn’t last long at all. As with all of my holiday baking, you can go with my general rule: one batch for you, one batch for me.
Fudgy nutella brownies packed with chopped golden oreos make the perfect crispy/chewy texture.
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 1/3 cup Nutella
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup salted butter, melted
- 16 Oreo cookies, roughly crushed
Preheat the oven to 325˚F. Line an 8×8 baking pan with parchment paper.
In a medium bowl, mix together the salt and flour.
In a separate bowl, beat together the Nutella, brown sugar, vanilla and eggs until smooth.
Alternate between adding the flour and the butter into the Nutella mixture, and blend until fully combined.
Pour 2/3 of the batter into the prepared pan. Sprinkle the crushed Oreos over the batter then pour the remaining batter over top.
Bake for 50-55 minutes, or until a toothpick inserted comes out with only a couple of crumbs.
Remove from oven, and let cool for about an hour.