Death by Chocolate Oreo Stuffed Brownies

E X H A U S T E D. I’m exhausted. Mainly because developing recipes on a whim gives me anxiety and stress heartburn. I once tried some blondies in the middle of the night and they came out like a brick. Since then, I’m terrified of fucking up food. I’m a perfectionist in the kitchen. I do it right, every single time… without complaint. These Death by Chocolate Oreo Stuffed Brownies happened by coercion. My kid wanted brownies and begged until he got them. I was trying to make cinnamon rolls and he saw the extra flour as his chance to get them. But let me tell y’all something, he’s picky AS HELL which causes me to be extremely creative in my ingredient selection. According to Malcolm, this brownie needed to be moist, not too sweet, warm and soft with an elevated profile. He asked for adult brownies with at least three chocolates AND Oreos.

So, this is how the Death by Chocolate Oreo Stuffed Brownies came to be… thank Malcolm, y'all. This brownie was described as perfection, love on a two way street and sweet love. They were gone within 5 minutes. I made about four additional batches to ensure the recipe was solid and it’s really a winner. When I open my restaurant in 18 months, an elevated version of this brownie with lavender honey ice cream is going on the menu… prepare yourself!

Unfortunately, there aren’t step by step photos because I put Malcolm on camera duty and he doesn’t know how to work my camera [he didn’t tell me until the brownies were 90% done], but if you follow the directions, you’ll be fine. This is a very easy recipe! I made it simple so Malcolm can make it on his own when I’m not around.

I hope you enjoy this brownie as much as we enjoyed making and eating them. I’m quite sure this will be a hit with your friends and family! Make sure you give them time to cool down so you don’t burn the roof of your mouth and eat them with a glass of milk because why TF not! Peace and Blessings to each of you. Enjoy!

THE RECIPE

Makes 12-16 Brownies

  • 2 eggs

  • 1 c. flour

  • ½ c. butter

  • ½ c. granulated sugar

  • ½ c. light brown sugar

  • 1 c. milk chocolate chips

  • ½ c. white chocolate chips

  • ¼ c. dark chocolate chips

  • ¼ c. unsweetened cocoa powder

  • ¼ tsp. salt

  • 1 Tbsp. vanilla

  • 1 Tbsp. cinnamon

  • 1 tsp. nutmeg

  • 1 tsp. cloves

  • 12-16 Oreos

  1. Preheat oven to 350 degrees.

  2. In a bowl, add butter, cocoa powder and milk chocolate chips. Microwave for about 1 minute, then stir. Repeat this step in 30 second intervals until chocolate is fully melted and incorporated. It should be smooth.

  3. Add sugar, salt, cinnamon, nutmeg, cloves and vanilla. Mix well then add in eggs. I add eggs last to give the chocolate mixture time to cool slightly. You don’t want scrambled eggs in your chocolate, trust me!

  4. Fold in the flour until combined fully. The mixture should be even and without lumps. Fold and stir well. This is important!

  5. Pour half of the batter into a greased or parchment lined 9x9 square baking pan. Spread evenly to each corner.

  6. Add a single layer of Oreo cookies to the batter. Sprinkle dark chocolate chips and white chocolate chips on top of the Oreo layer then pour the remaining batter on top of the chocolate chips. If you want, top with chopped Oreos.

  7. Bake for 40-50 minutes or until a knife can be inserted into the middle and comes out clean.

  8. Cool completely before cutting [it takes about 30-40 minutes in my house].

  9. Serve with milk and enjoy!

Sweet Dreams - The Cinnamon Roll

I’m a late-night baker. I often set my alarm for 11 PM and bake throughout the night. Most often, it is during these times you can find me in the kitchen with Aretha Franklin ballads playing softly, pouring my all into whatever I’m working on. This particular masterpiece was created from love. In my experience, love is so imperfect, devastating, complicated, beautiful and oh so worth it. It’s forgiveness and acceptance, peace and joy. Love stands the test of time and y’all, love is patient… so patient. I know love because God is love and I’m currently in love and believe me when I say: this recipe is love, made with love.

To be completely honest, I didn’t realize what I had done until it was over. The first night I made this I was feeling all the emotions. I cried my way through as Aretha sang through, “Never Loved a Man” & “Ain’t No Way” and by the time I took the songs off repeat, this was on my counter. Once we took our first bites, I knew this was going to be my Holy Grail recipe. They aren’t overly complicated to make, but these cinnamon rolls take time, effort and are worth everything you’ll put into them… just like relationships!

Because I’m obsessed with what I’ve affectionately named “Fairy Dust”, I threw it in for good measure. Fairy dust is a mixture of lavender and rose petals. Jerome swears lavender is for relaxation and sleep. I don’t know much about the sleep, but it actually does help you relax. I believe the combination of rose and lavender compliment each other so well that not adding it to the dough would be a unacceptable.

I seemed to find love in a hopeless place… a bag of Golden Oreos. Who would believe that these cookies could be so perfect for cinnamon rolls? Not me. I don’t know what pushed me to do it, maybe it was the hysterically crying that caused me to try it but it works! I incorporated the Oreos and lavender in the dough, filling and frosting. The rose petals are in the dough and garnish but not the filling. Oh, and my trick for the best cinnamon roll filling is super simple. I add a pinch of nutmeg and ground cloves to the brown sugar & cinnamon. It upgrades your life and is absolutely dynamic. My grandmom used to do it and she was never wrong, so that’s that on that!

I’ve made about 5 batches of these cinnamon rolls in a 3 day period because everyone that has one, wants another and I had to make sure these measurements were perfect! You can make your cinnamon rolls as big as you like or as small as you want. You don’t have to limit yourself here. I make 8-10 big cinnamon rolls because EVERYTHING is bigger in Texas. I couldn’t decide on a name so I asked Aerica and Jerome for help. Everything J came up with sounded like phrases fit for a funeral home so he’s officially not allowed to name anything else. But my girl Aerica, never lets me down. She came up with the name for these cinnamon rolls and a few more recipes that drop this week.

I really hope this becomes your new favorite, as it’s easily become mine. I hope that when you can’t sleep at night, you take a bite of this lavender and rose petal infused cinnamon roll and know that Sweet Dreams are around the corner.

With all my LOVE,

Brittney

THE RECIPE

Makes 8-12 Cinnamon Rolls

Instructions for the Dough:

  1. Get your warm water and sprinkle the yeast on it. The water should be steaming, but not so hot that it burns.

  2. Add 1 ½ teaspoon of sugar to the yeast water, stir & sit. If you use the yeast I use then it takes 3-5 minutes for it to bubble and activate. If not, you’re not using my brand or it’s old… wait another 5 minutes.

  3. Whisk the yeast mixture, milk, remaining sugar, egg, egg yolk and vanilla together. If you have a stand mixer, now is the time to use it. If not, you can do this by hand.

  4. Stand Mixer: Use the dough hook to slowly mix the flour into your wet ingredients. Add 1 cup at a time, alternating between flour, butter and fairy dust. Do this until the dough is smooth and the sides of your mixing bowl are clean. Add the oreos last and mix until they are distributed evenly throughout.

    By Hand: In a large bowl, mix the flour into your wet ingredients. Add 1 cup at a time, alternating between flour, butter and fairy dust. Add the oreos last and mix until they are distributed evenly throughout. Turn the dough on a clean, floured surface and knead by hand until the dough is smooth and elastic. This takes about 10 minutes.

  5. Transfer dough to a lightly greased [use butter] bowl. Cover with plastic and sit on top of a warm oven until the dough has doubled in size. I turn my oven to 425 and wait about an hour… do that!

  6. Punch down the risen down and transfer to clean working space. Roll the dough into a rectangle. Turn your oven down to 350. This is the baking temp and it needs to be right!

Instructions for the Filling

  1. Use a bowl to mix all the ingredients together… leave the butter out the mix!

  2. Spread the butter over the dough.

  3. Sprinkle your sugar and cookie mixture on top and press gently.

  4. Starting at the side opposite of you, roll the dough into a log. Slice the log equally.

  5. Place rolls on a greased or parchment paper lined baking pan. Cover with plastic wrap and let rest on top of a warm oven for 45 minutes. They should have risen and puffed up. If not, give it a little more time.

  6. Remove the plastic wrap and bake rolls for 27-30 minutes, or until golden brown on top. Allow rolls to rest for a few minutes before you frost them.

Instructions for the Frosting

  1. Beat the cream cheese and butter until smooth.

  2. Add salt, vanilla and powdered sugar and beat until fully incorporated and completely smooth.

  3. Spread over your cinnamon rolls.

  4. Top with Golden Oreos and Fairy Dust!

For the Dough:

  • ½ c. water, warm

  • 2½ tsp. active, dry yeast

  • ¼ c. + 1 ½ tsp. sugar

  • ½ c. whole milk, room temperature

  • 1 large egg + 1 egg yolk

  • 6 Tbsp. butter, salted and softened

  • 2 Tbsp. vanilla extract

  • 4 c. all-purpose flour

  • ¾ c. Golden Oreos, chopped

  • ½ c. fairy dust [half lavender, half rose petals]

For the Filling:

  • ½ c. butter, salted & softened

  • ½ c. brown sugar

  • 3 Tbsp. cinnamon, ground

  • 1 Tbsp. nutmeg, ground

  • 1 Tbsp. lavender

  • 1 tsp. cloves, ground

  • ½ c. Golden Oreos, chopped

For the Frosting:

  • 8 oz. cream cheese, room temperature

  • 1 c. powdered sugar

  • ¼ c. butter, salted & softened

  • 1 tsp. vanilla extract

  • pinch of salt

  • Golden Oreos + Fairy Dust, to garnish

 

Note: I use Platinum Superior Yeast by Red Star. It’s by far the BEST on the market so I’m not touching anything else. If you can’t find Platinum in your stores, grab it from Amazon. I won’t endorse any other yeast in my cinnamon rolls so use what you have available, but this is all I use!

Lavender Rose Cake Batter Cookies

Did you miss me? I took a 18 month hiatus to get my life together. I’d be lying if I said I missed this during my time away. THIS became too much, too fast and everything I love about cooking and food photography wasn’t fun anymore. Why? Because I allowed people to tell me what to do with my dream. This website was created because my snapchat DMs were in straight shambles night after night and this was a way to give my viewers the recipes and maintain normalcy in my life. But after a while, auditions, recipe requests and interviews took over… lesson learned and I’m better because of all it. I know what I want for myself and for my food business. Y’all either gon’ take it, or leave it. I actually don’t care if you leave it because it means less things for me to do!

At any rate, something that I’ve been working to perfect for a while is marrying lavender and rose in baked goods. They both compliment each other so well but can easily overpower breads, cakes and cookies. I finally came to the conclusion that nothing tastes bad in cake batter and I’m so elated to share this recipe with you. I’m calling it my Love on Top cookie because it is fancy, tastes great and makes you want to pussy pop on a handstand!

Let me know what you think.

Best,

Brittney

 

THE RECIPE

  • 1 ½ c. all-purpose flour

  • 1 ½ c. boxed white cake mix

  • ½ c. white chocolate chips

  • ¾ c. butter, softened

  • ¾ c. packed light brown sugar

  • ¼ c. dried lavender

  • ¼ c. dried rose petals, chopped

  • ½ c. granulated sugar

  • 1 tsp. corn starch

  • ½ tsp. baking soda

  • 1 egg, at room temperature

  • 2 teaspoons vanilla extract

  • Pinch of Salt

  1. Mix the lavender and rose petals together and set aside.

  2. Sift the flour, cake mix, salt and baking soda together and set aside.

  3. Using a mixer, cream the butter and sugars (brown & white) together until smooth.

  4. Add the egg and combine. Scrape the sides and add the vanilla.

  5. Slowly add the flour/cake mix to the "wet"ingredients (butter/sugar/egg) until combined. Scrape the sides as needed.

  6. Add rose petals, lavender and white chocolate chips and mix until the chips are fully incorporated.

  7. Using a cookie scoop or spoon, make dough balls of equal size and refrigerate for at least one hour. When the dough has harden, preheat the oven to 350 degrees.

  8. Bake cookies for approximately 14 minutes until the edge of the cookies have begun to turn brown. Remove from oven and allow to cool for 3-5 minutes.

  9. Garnish with lavender and rose petals [because you’re officially fancy as fuck].

  10. Serve with milk and enjoy!

Golden Bombshell Stuffed Blondies

When I had to decide which pictures to use, I started singing. I instantly became happy and my life was once again made anew... good food will do it every time. These Golden Bombshell Stuffed Blondies are the reason why I'll be pregnant before next year. A man is going to eat these, decide that I'm the woman for him and have his way with me... COTDAMNIT these are the fucking best. I'm being really vulgar and I don't give a shit because they are that good. I cursed while thinking of all the naughty things these blondies could have me doing.

I win! These are so buttery, decadent, life changing, delicious... My God! These blondies have a sugar cookie bottom, golden Oreo center and a white chocolate chip brownie topping It's the trifecta and possible holy grail of desserts. 

It's 12:30 am and I'm contemplating walking into the kitchen to make a batch. It doesn't take much to make and all you need is a little "elbow grease" to get the job done. I used 2 bowls and 1 spatula; partly because my little brother was at my house volunteering to clean for me and partly because I knew even his best clean was still horrible. 

I wonder if I can pay people in Blondies?!? Try them yourself and tell me if you think they are delish... I know they are, but you can tell me anyway.

THE RECIPE

For the Sugar Cookie Layer

  • 1 ½ c. All Purpose Flour
  • ¾ c. Light Brown Sugar
  • ¼ c. White Sugar
  • ½ c. Butter, salted
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • ½ tsp. Cornstarch
  • ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  1. Cream the butter & sugar together.
  2. Add vanilla & egg then mix well.
  3. Add the baking powder, soda & cornstarch. Mix.
  4. Incorporate the flour slowly.
  5. Set aside.

For the Brownie Layer

  • 1 c. All Purpose Flour
  • 1 c. Dark Brown Sugar
  • ½ c. White Chocolate, chopped
  • ½ c. Butter, salted & melted
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • ¼ tsp. Baking Powder
  • ½ tsp. Baking Soda
  1. Stir the brown sugar into the melted butter.
  2. Add vanilla & egg then mix well.
  3. In a separate bowl, mix the flour, baking powder and baking soda together, then slowly add to the wet ingredients until fully combined.
  4. Set aside.

For the Oreo Layer

  • 18-24 Golden Oreos

Okay, I know there are so many steps to this, but I promise it's worth it. The assembly is the best part because if you are greedy (like me), you'll be licking the spatula and dipping your finger in the bowls at the end.

  1. Preheat oven to 325 degrees.
  2. Line your baking dish with parchment paper, a silicone mat or some aluminum foil.
  3. Place an even layer of the cookie dough on the bottom. 
  4. Add the oreos in a single layer on top of the cookie dough.
  5. Place an even layer of the brownie dough on the top.
  6. Bake for 45 minutes if you're the person that loves your cookies "well done" and 40 minutes if you're like me and love a soft, chewy ass cookie. You'll know the blondie is done if it passes the knife test.
  7. Rest for at least 30-40 minutes before cutting. I know it's hard but resist, otherwise, you'll blondies will fall apart and you'll end up with some type of blessed crumble.
  8. Enjoy!

White Chocolate Chip Cake Batter Cookies

This all started because I was drunk. I took a few shots of cognac with a pineapple juice chaser & one thing led to the next and I was in bed mumbling about cake, cookies and chocolate. If you know me, you know I have a weakness for cookies. I eventually fell asleep and dreamed of cakes and cookies the entire night.

Judge me, I don't care because from that dream, I awoke thinking that I could somehow merge the two... and that's what I did here. 

This White Chocolate Chip Cake Batter Cookie is one of a kind. It's the best of the all three worlds because you get all the flavors. I usually make my own cake batter, but I wanted what I wanted immediately and the nice lady in the grocery store told me the Pillsbury Moist Supreme was better than Duncan Hines (her opinion, I don't know because I don't do box cakes). At any rate, I grabbed the box below and scurried home to start a new creation.

I want to scream expletives right now because the cookie came out perfect. It was soft, gooey, butter, cakey... it was absolutely everything. I really hope you enjoy this cookie as much as me. If you watched me on snapchat, you know I really loved the batter!

After mixing the cake batter/dough, you'll need to use a cookie scoop or a spoon to make cookie dough balls then refrigerate them. The dough is extremely soft & sticky and if you put it in the oven immediately after mixing, the cookie will be thin as paper. So make sure you put them in the refrigerator for at least 30 minutes.

This recipe makes between 28-32 cookies (depending on size) so if you have any extra cookie dough balls, throw them in a ziploc bag and put it in the freezer. It should last at least a month. The best part... you don't have to "thaw" them, they can go straight from the freezer to the oven.

THE RECIPE

  • 1 ½ c. all-purpose flour 
  • 1 ½ c. boxed white cake mix 
  • ¾ c. white chocolate chips
  • ¾ c. butter, softened
  • ¾ c. packed light brown sugar
  • ½ c. granulated sugar
  • ½ tsp. baking soda
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  1. Sift the flour, cake mix and baking soda together and set aside.
  2. Using a mixer, cream the butter and sugars (brown & white) together until smooth.
  3. Add the egg, then the egg yolk until combined. Scrape the sides and add the vanilla.
  4. Slowly add the flour/cake mix to the "wet"ingredients (butter/sugar/egg) until combined. Scrape the sides as needed.
  5. Add white chocolate chips and mix until the chips are fully incorporated.
  6. Using a cookie scoop or spoon, make dough balls of equal size and refrigerate for at least 30 minutes. When the dough has harden, preheat the oven to 375 degrees.
  7. Bake cookies for approximately 12 minutes until the edge of the cookies have begun to turn brown. Remove from oven and allow to cool off the pan for 3-5 minutes. 
  8. Serve with milk and enjoy!