Autumn Oreo Brownies is a wonderful recipe and all you have to do is lay cookies in between two layers of the batter. Fall, Halloween and Thanksgiving!
Autumn Oreo Brownies are giving me a firm foundation in 7th heaven. I am really getting into chocolate with Halloween coming but I promise, I will be doing side dishes galore when we get a little closer to Thanksgiving.
When the kids start to go back to school (some of them, in just a few days) I start thinking of sweets and the holidays. That is how big of a kid I am. I don’t have to go to school anymore but running a blog keeps me needing to learn new things all the time. That is one of my mottos anyway, ‘Learn something new everyday’. Maybe it should also be ‘Make brownies often’.
So let’s get making something chocolate. Chocolaty layered brownies are first up and just in time for Halloween festivities. But, hey! You can serve these at Thanksgiving too. I mean pumpkins are orange and so are the centers of these beautiful and festive Oreo cookies. Watch for the pretty colors as soon as they get in the stores. It won’t be long.
This is giving me an idea for Christmas, St. Patrick’s Day and Valentine’s Day too. I need to see if the green and red stuffed Oreos are vegan. Same brownie recipe just switch out the cookie.
These brownies are a wonderful recipe all on their own and all you have to do is lay cookies in between two layers of the batter. Now you have taken your brownies to the next level. Sprinkle coarsely chopped Oreo’s over the batter and it really makes them irresistible. Easy and fun!
Autumn Oreo Brownies
- 2 eggs I use a chia seed egg = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs
- 1 teaspoon coconut oil for lightly oiling the pan
- 2/3 cup whole wheat pastry flour
- 1/2 cup Unsweetened cocoa powder
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons coconut oil
- 1/4 cup creamy peanut butter
- 3/4 cup firmly packed brown sugar
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 24 oreos in the autumn colors
- Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
- Lightly oil a 8" x 8" baking pan with coconut oil.
- In a medium bowl mix the flour, cocoa powder, baking powder and salt together.
- In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar , chia eggs mixture, and milk mixture together.
- Add the vanilla and mix.
- Add in the flour mixture - half at a time.
- Pour half of the batter into the prepared baking pan and smooth out evenly to all edges.
- Lay out 16 oreo cookies - 4 across and 4 down.
- Dab the rest of the batter onto each cookie. Then lightly spread out the batter evenly without disturbing the cookies.
- Coarsely chop about 8 Oreos (use your discretion) but leave some a little chunky. Sprinkle all over the top layer of batter. Lightly press in with the palm of your hand. Just so there is a better connection between the batter and some of the crumbled cookies.
- Bake at 350 degrees for 23 to 28 minutes.
- Cool on a wire rack.
- I cut the first slice a little from the left side so that I think I am cutting through the center of the first cookie. Do this in all directions.
- The little bit of the first and last slice can be a quick snack for you or the hubby or the kids.
- You will have 12 perfectly sliced brownies with the Oreo cookies showing at each corner and you will have those leftover edges which equal 4 brownies.
Recipe NotesTO FREEZE:
After they have cooled you may freeze them ifor up to 6 months.They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or two and enjoy.