Not all new concoctions come without hiccups. I love taking a recipe or two...or three..mixing and matching, tweaking them myself, and coming up with a complex combination unique to myself. Most of the time my kitchen knowledge and experience guide me to success..other times--I fall short on some aspect of the dish. (My at-home pad thai experience is one to discuss at a later date--my biggest kitchen mishap). I gave the oreo brownies a-go, using several recipes(both for regular and stuffed brownies) as templates. While they were plenty chocolate-y and sweet and dense, they were a bit dry and after baking, a bit shy on the cookie pieces.
I opted to do this recipe in a 9x9 baking pan...a standard in my life for brownies. The pan usually allows the brownies to be thick enough to feel like a true brownie and stay a bit moist inside while having that slight crunch on the top. With this recipe, I'd use the pan again. In lieu of baking chocolate, I used powered unsweetened cocoa and a few table spoons of vegetable oil. For try two I'd increase the oil and add an extra 1/4 of butter. The crumbled cookie, as opposed to using them whole added to the dryness of the final product.
A second batch deserves one more addition. A vanilla butter cream to top them off to mimic the filling of an oreo. This would definitely add some moisture to the dense cake and give these babies an elegant appearance. This first time just goes to show--life in the kitchen is an adventure. A shared glass of milk made these a mistake worth making again.