AAAUUGHHHHHHH WHYYYYYYYY didn’t I put it in the food processor?!?!?!! That way there wouldn’t be awkward disgusting grains of rice in my brownies. I DON’T FORGIVE MYSELF FOR THIS I AM SO STUPIIIIDDDDDDDD
Ok back to the recipe. But really, I am stupid.
With my leftover Oreo rice, I did the only thing I know how with chocolatey starchy goops: turn them into brownie batter.
Start with some Oreos in a food processor. I think I used 22 Oreos, and maybe 5 or 6 sheets of graham crackers? Crumbs go in a bowl, along with a can of sweetened condensed milk and a teaspoon of vanilla.
After stirring and tasting, I realized that it was painfully sweet and needed something salty and bulky to balance it out. Salted peanuts or pretzels would have been perfect, but I had neither. But you know what I did have?
Mixed them until the chips were all broken up.
Next, into the oven on “medium-low” for 20-ish minutes.
The tops were crackly, and the texture was very brownie-like (albeit a bit dry because mine burned around the edges). So sadly, these cannot be called man bars.
This is the best chocolate lava recipe I’ve done. Just forget the other ones on this blog.
Warning: there might be a lot of sugar in this.
“It is a sugar bomb”
1/2 banana, mashed
1/4 c melted butter
3 oz melted chocolate
1/2 c sugar
1 tsp vanilla
1/4 c flour
1/2 c cocoa powder
1/4 tsp salt
11 Oreo cookies, quartered roughly
2/3 c dulce de leche repostero (MUST be “repostero” or “para reposteria.”)
Mix banana, butter, melted chocolate, sugar, egg, and vanilla in a large bowl. Add the flour, cocoa, and salt and mix for several minutes to combine everything (and produce some gluten, which makes brownies nice and chewy).
Add the Oreos and stir to incorporate them. Pour the batter into a well-buttered 8×8-inch pan.
Stir the dulce de leche in the jar to smooth it out a bit, and then dollop globs of it on top of the brownie pan. You’re going to swirl it with a knife or spatula to make it fun and pretty.
Bake at “medium-low” (maybe 300°F?) for 18-20 minutes. It should be done only around the edges and still liquid in the center – and suitable for eating in a bowl. Quite delicious. Quite delicious indeed.
No glamour shots of the plated product because it was so good that once I was eating it I didn’t care about the blog anymore.
Two of them, actually. I was in line at Farmacity (a.k.a. ArgenWalgreens) and saw a two-for-one deal I was absolutely not going to miss: two 170g bars of milk chocolate (that’s 12 oz, or approximately 7.7 Hershey bars) for $3.60.
Chocolate is not cheap here, so yes, this was a hell of a deal. These two bars have been destined for a molten chocolate baking project since the day I brought them home.
These brownies are really rich. Don’t say I didn’t warn you.
Unusual detail: Made while watching the movie Striptease dubbed in Spanish.
340g (or 12oz) milk chocolate
2 tbsp butter
1 cup sugar
1/2 tsp vanilla extract
1 tsp instant coffee powder
2-3 tbsp hot water
1/2 cup flour
1/2 cup cocoa
1/2 tsp salt
butter & flour to grease the pan
Melt the chocolate in the microwave 30 seconds at a time, unless you like burned smelly blackened chocolate. Add in the butter partway through the melting process, and stir it all together. Add in – one at a time, stirring after each new ingredient – the sugar, the eggs, the vanilla, and the hot water (with coffee powder dissolved into it).
Grease the pan, just to get that boring shit over with.
In a separate bowl (or a large cup, if that’s what you have clean) mix together the flour, cocoa, and salt. Combine it with the wet ingredients and stir it for an eternity.
Pour it into a greased and floured dessert receptacle of the heavy glass variety, though a cast iron skillet would work nicely too. Just make sure you wash the beef fat off it first.
Put it in the oven on 350° for 15-18 minutes – that’s it. When you open the door of the oven to check, you want the edges to be done but the center to still be clearly liquid. You want them to look like brownies no self-respecting human being would eat, unless they were home alone and there was no chance of anyone ever finding out.
(If I were slightly more intelligent, I would have taken a reference photo of what this stage looks like.)
At this point, do not take the pan out of the oven – leave it there, but turn the oven off and shut the door. Leave it closed for 10-12 more minutes.
When you come back to your brownies, they will be just cooked enough not to be running liquid-y all over the pan when you cut them, but still gooey and molten. And nice and crackly on top, as a brownie should be. You will be feasting upon them with a spoon.