$lutty Brownies

Tonight we went out to eat but we still wanted to experiment with desserts. I had left my pinterest up on the computer so there was a request for $lutty Brownies tonight. They are just as simple as everything else I’ve made off of pinterest so far. All you need is a box of cookie mix (I didn’t even know chocolate chip cookies could come out of a box… this may lead to more cookies in the future), a box of brownie mix, and double stuffed oreos (I debated getting the new fudgy ones that are covered in chocolate. If you try that, you’ll have to let me know how it goes).

Mix the cookie dough but add a table spoon extra oil since you’re going to bake it a bit longer that normal. Take a nine by nine pan and cover it with waxed paper. Pour the cookie down and flatten it into the bottom of the pan. Next cover the cookie dough with a layer of oreos. Then mix up the brownies and pour over the top. No need to add anything extra to the brownie mix. Pre-heat the oven to 350 and bake for 30ish minutes or until the brownies are mostly done. You want them to still be a little gooey. Then let cool for a few before lifting out of the pan with the waxed paper and then bite into manageable chunks. I would recommend topping with ice cream and chocolate syrup. Enjoy! Oh, and you will need a large glass of milk. Also, a little goes a long way here so start with a small serving. I gave in to temptation and filled my bowl and couldn’t make it through it all. Yum.

Fresh out of the oven

Ingredients:

Cookie Dough Mix (plus eggs, oil, etc, whatever that recipe calls for)

Double Stuffed Oreos

Brownie Mix (plus eggs, oil, etc, whatever that recipe calls for)

Wax paper

9×9 pan

Mix the cookie dough according to directions plus 1T oil or water to keep it moist. Pour in lined pan.

Layer with double stuffed oreos

Mix the brownie mix according to directions. Pour over oreos.

Bake for 30 at 350.

What they look like out of the pan

Resist the temptation to overload your bowl... There will be more than enough to go around

This recipe came from The Londoner