Ingredients:

1/2 cup butter
1 ounce unsweetened baker’s chocolate
1/4 water
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla
1 cup granulated sugar
pinch of salt
2 large eggs
1/4 cup all-purpose flour
12 Mint Oreo cookies

Directions:

1. Preheat oven to 325 degrees. Line the bottom and sides of an 8-inch square baking pan with parchment paper making sure that 2 sides have at least a 1 inch overhang for easy removal of brownies after baking.

2. In a medium size sauce pan on medium heat, add butter, baker’s chocolate and water. Whisk until melted, then add unsweetened cocoa, whisk until combined. Remove sauce pan from heat and whisk in vanilla, sugar and salt.

3. Let mixture cool for about five minutes, then whisk in eggs one at a time until fully combined. Whisk in flour until just combined making sure not to over mix.

4. Pour about 1/3 of the brownie mixture into the prepared 8-inch baking pan (or more to just cover the bottom of the pan ). Place the Oreo cookies evenly on top. Place the rest of the brownie mixture over the top and smooth evenly with a spatula so that the Oreos are all covered.

5. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Remove pan to a wire rack. Let cool for 45 minutes. Using the 2 sides of the 1 inch overhang of the parchment paper, lift and remove the brownies to a cutting board. Peel the parchment paper away from the sides of the brownies and then cut brownies into squares.

Notes: You can do all kinds of fun and different things for this recipe. Substitute: just regular Oreos, Reeses Peanut Butter Cups, or your favorite Girl Scout cookies.