Chitlins, I think I have a brownie addiction. Or maybe it’s not an addiction so much as when the mood strikes for brownies I need to have them and nothing else will satisfy it. Now that I think about it, that’s basically the definition of an addiction isn’t it? Alright. So… Hi, my name is Ace and I am a brownie addict.
Moving right along. Surely you’ve all heard about the “cookie dough” Oreo’s that came out a few months ago. I was really excited about them. Trouble is, they don’t taste like cookie dough. Which is a bummer. But you know what they do taste like? Mochas. And when you stop thinking of them as cookie dough and start thinking of them as mocha cookies your day gets a whole lot better.
I was about ready to throw the bag out though because even though they’re better when you think of them as a coffee cookie, I just wasn’t diggin’ the vibe. Plus, my heart really belongs to the birthday cake golden Oreo. But then the need for brownies struck and I knew what I needed to do. Coffee + brownies + fake coffee cookies = boom. A delicious brownie, that destroyed my skillet.
So here are a few tips: 1. Don’t even THINK about adding extra espresso powder to the mascarpone swirl. I did it, it’s overpowering. Basically it’s coffee with a hint of brownie. You’ve been warned. 2. DON’T cook this in a skillet. It sticks like a mofo. It took me weeks to figure out how to get all the crusted on brownie out (hint: boil water in the skillet, it works like a dream). 3. I don’t have a third point but having a list of only two weirded me out. So there yah go.
Anyhoodle. Coffee brownies + faux coffee cookies. Do it.
- 1 stick butter
- 4 oz quality milk chocolate (Trader Joe's does a good one)
- ¾ cup sugar
- ½ cup packed dark brown sugar
- ½ tsp salt
- 2 tsp vanilla
- 2 eggs, beaten
- 1 cup flour
- ¼ cup mascarpone cheese, softened
- 2 tbsp cream cheese, softened
- ¼ cup powdered sugar
- 2 tsp instant espresso powder
- 1-2 tsp heavy cream
- 8-10 cookie dough Oreo's, broken into pieces (any chocolate Oreo would work though too)
- Heat oven to 325F. Line an 8x8in pan with tin foil leaving an overhang. Set aside.
- In small bowl cream together the mascarpone and cream cheese until smooth.
- Add the powdered sugar and cream until smooth.
- Mix the espresso powder into 1 tsp of the cream and stir until dissolved. If it isn't dissolving all the way, add more heavy cream.
- Cream the cheese with the heavy cream until thoroughly incorporated.
- Meanwhile, in a small saucepan melt the butter and chocolate over low heat until smooth.
- Remove from heat and add sugars, beating until incorporated.
- Add the vanilla and eggs and beat until smooth.
- Add flour and mix just until no streaks remain.
- Add alternating dollops of chocolate batter with the coffee cheeses to the prepared pan. Take a clean knife and swirl through once. Don't over swirl or the two will just get mixed together.
- Sprinkle the chopped cookie pieces over the top
- Bake for an hour or until a toothpick inserted into the center comes out clean.
- Remove to a wire rack and let cool for 10 minutes before removing with the tinfoil sling.
- Let cool another 10 minutes or so before peeling off the tinfoil so it doesn't stick.
- Cool completely before slicing.