Meet the Broreo: A homemade fudgy brownie stuffed with an Oreo cookie (all gluten-free of course). In your face Cronut and Crookie. It seems like it’s not enough to just have a great dessert, it has to be filled with something else awesome. This is a food craze I’m into, whereas not so much with bacon everything or deep-fried carnival crap.
A good friend of mine lost her granddad recently and instead of sending her flowers, I made her these brownies. She’s not gluten-free so I used regular Oreos and even threw in a few mint Kit Kats for good measure. But before I gave them to her, I had my office mates taste test these brownies. I sent out a meeting invite and everything – I wanted to keep it official and all that. I’m happy to report that everybody lost their minds and these have been called ‘legendary’, ‘amazing’, ‘delicious’, and ‘brilliant.’ A baking BOOYA.
Biting into that brownie with the crunch of the cookie is pure delight. If you want to jazz these up, you can also make individual Broreos inside a muffin pan. You can even smash in some broken cookies into the top to enhance the cookie fun further. Go bro-nanas.
Camera Questions: I often get asked what kind of camera I use for my posts. I want to say that I’m all into photography and use some sexy SLR to take my shots, with tools like tripods and fancy lighting thingys. But what I actually use is a 4-ish year old point and shoot camera that’s being held together by a rubber band. The latch for the battery broke ages ago but the camera still works and it’s great for blogging.
It’s small and I throw it around the kitchen (a lot) and since it’s ghetto and broken, it’s no big deal if I get a little this or that on it, which always happens when I’m photographing stuff while cooking. I always wonder how other food bloggers use their fancy SLR cameras while cooking and it’s a totally mystery to me. Also, I sometimes use my husband’s IPhone or my HTC android camera, because that Sony has the worst battery life. One day I’ll get a fancy camera and learn how to use it. Until then, this trusty rubber band rules.
Recipe Note: I used to make these brownies with regular flour back before I went gluten-free and I’ve just swapped the flours. The recipe is super easy since it uses cocoa powder instead of melted chocolate and yields a totally fudgy brownie – the perfect vehicle for stuffing with gluten-free cream filled sandwich cookies (I.e. Oreo wannabes). I swapped the regular flour for Bob’s Red Mill All Purpose Gluten Free flour and you can’t even tell the difference. It’s so easy that I’ve made three batches to test out in a week. Go ahead, be bold, and get your Broreo on.
Broreos (Fudgy Brownies Stuffed with Oreos - Gluten-Free)
- Metal 8”x8” baking sheet, foil or muffin pan
- 1/3 cup unsweetened cocoa powder
- 1 cup sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon table salt
- 10 tablespoons hot melted unsalted butter
- 2 cold large eggs
- 1/3 cup Bob’s Red Mill All Purpose Gluten Free Flour
- 12 to 16 Gluten-free Chocolate Vanilla Creme Cookies (Glutino or Kinniknnick)
- Pre heat oven to 325 degrees. Line 8”x8” baking pan with foil, across the bottom and up the sides of the pan
- In a medium mixing bowl, sift in cocoa powder, breaking up any lumps. Add sugar, vanilla, salt, and melted butter. Mix with electric hand mixer or vigorously with whisk until all ingredients fully incorporated, about 1 minute. Add eggs, one at a time, beating until batter is thick and lightened in colour, about 2 minutes.
- Add flour and mix with a rubber spatula just until combined. Do not over mix.
- Spread half batter evenly into prepared pan. Place cookies in single layer and press down slightly. Pour remaining batter over cookies and spread evenly. Bake for 28 to 30 minutes. Brownies are done when top is puffed and slightly crusted and a toothpick inserted in centre comes out with a little batter stuck to it.
- Let brownies cool completely in pan on a rack. Lift the ends of the foil to remove from pan. Peel foil away and place brownies on cutting board and cut into squares, approximately 16 to 20 pieces.
- MUFFIN PAN METHOD:
- Prepare brownie mix using above instructions. Place paper cupcake liner in muffin pan. Spoon two tablespoons of batter into cupcake liner, add cookie and press down slightly. Add two more tablespoons of batter on top of cookie and spread to cover. Add additional cookie bits and press into batter, if desired. Bake for 20 minutes or until done.