Oreo-Chunk Brownies

So remember how last time I was talking about making the rolls to enter a door prize drawing? Well, I was talking to EC on the phone while driving home from work on Thursday, and he said I had gotten something in the mail from University Housing. I was curious, so I had him open it over the phone. In it was a letter thanking me for coming to the potluck and informing me that I was a winner of one of the door prizes! I was/am so excited to win, because I never win anything! We won a $5 gift card to Starbucks which, as BFF told me, means I can get the good kind of hot chocolate with Whipped Cream. So I think from now on I will call those rolls "Award Winning Rolls", I think it is fitting.
I found this Brownie recipe one day while I was looking for recipes of things to do with Marscapone cheese. I don't know why this recipe popped up, but it did, and I have been wanting to try it ever since. These brownies are delicious! I don't own a 12x18x1 pan, and even if I did that is WAY too much brownie for EC and I, so I split the recipe in half. Unfortunately, it was still too much batter for my 8x8 pan, so I ended up with really thick 8x8 brownies and a thinner, nicer 8 inch cake pan of brownies. I can't say enough how yummy these brownies were, fudgey, perfect with ice cream, and they had Famous Amos chocolate sandwich cookies in them (I am too cheap to buy Oreos), mmmmm.

Oreo-Chunk Brownies
From Recipegirl.com

1 lb (4 sticks) unsalted butter
1 lb semi-sweet chocolate chips or chopped semi-sweet chocolate
6 ounces unsweetened chocolate, chopped
2 Tbs instant espresso powder (I used hot chocolate powder)
7 large eggs
2 Tbs pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tbs baking powder
1 tsp salt
4 cups broken Oreos (about 40 cookies- 1 package)

Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.

Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.