Amanda’s Cookin’, Big Bear’s Wife, and Mom’s Crazy Cooking are the hosts of The Secret Recipe Club. The club was borne out of the desire to explore and make recipes from fellow bloggers’ sites. It is the Secret Santa of the foodie blog world!
The SRC started out small and has exploded with this month posts being spread over the entire month of August. I found myself in the final round of posts this month and was paired with the super sweet Hugs & CookiesXOXO.
The concept is simple: Amanda assigns blogs to all members and we lurk around the sites finding great recipes to play with. Then, you whip up a recipe, post the results, and link back to the assigned blog.
I know that we all have our favorite blogs that we visit often, but this is a great way to explore new posts and new friends!
So, let me describe Hugs & CookiesXOXO. It is addictive! There is picture after picture of all sorts of sweet concoctions and confections. Literally, there are hundreds! I had a hard time narrowing down what I wanted to make. I finally decided on brownies, because who doesn’t love a good brownie? (There were only thirty-six different kinds of brownies to choose from!)
My husband loves oreos (and brownies), so I decided to try White Chocolate Brownies with Oreos. It had been a while since I had made anything sweet for him, so he definitely was deserving.
White Chocolate Brownies with Oreos
1 stick butter
1 cup white chocolate chips
1/2 cup plus 1/8 cup sugar
1/2 T. vanilla
1 c. flour
1/4 t. fine sea salt
15 oreos, cut into quarters
Preheat oven to 325°F. Line a 9 x 9″ pan with foil leaving some hanging over the edges so you can pull it out later. Spray with cooking spray.
In a small sauce pan over low heat, melt the butter and chocolate, stirring constantly, until melted and smooth. Remove from the heat. Stir the sugar into the melted chocolate, then stir in the eggs and vanilla. The mixture will look curdled. Add the flour and salt and stir to combine. Fold in oreos.
Pour the batter into the pan. Bake the brownies about 30-35 minutes until the top is lightly golden. Don’t over bake! Cool to room temp and chill 3 hours.
Cut into squares… or triangles!
I halved Danielle’s original recipe and used chips instead of a grated bar.
I also did the same recipe with semi-sweet chocolate chips and peanut butter oreos.
Postscript: I can’t tell you how many times I have made these since the post. They seem to impress people a lot. I just found the mini Oreos though and they cut the time for these quick brownies almost in half. (Eliot—September 25, 2011)
Please check out the other members of the club this cycle by clicking on the following link: