It’s Friday and I think we ALL deserve a little something extra today to celebrate another week in the books. In fact I made you something real special today because I needed to clean out my over packed pantry. You know the one where you keep buying items but don’t have any shelf space so you start to pile it on the floor.
I even have the walk in pantry with a ton of space but I would like to put all the blame on my kitchen appliances. They take up so much room but I need the blender, food processor, ice cream maker, slow cooker, and quesadilla maker… Right?
Well hidden beneath all the shelves and my toaster oven were a couple of unused cake and brownies boxes. They’ve been hiding for quite some time and I decided that I need to get rid of them and the only way I know how was to make a dessert. I was too lazy to make two separate ones so I decided to see what would happen if you combined the two together.
Basically after luck, fingers crossed and a quick prayer for hope and good taste… cake batter brownies evolved. Oh and I might have stuffed them with the new pumpkin spice Oreos because well the box was not hidden but I needed to use the Oreos.
Now when someone can’t decide between cake or brownies make them this cake batter brownie because it’s literally the best of both worlds.
ENJOY ~ Meagan
Cake batter brownies
- 18 ounce box supreme brownie mix
- 1 1/4 cup water, divided
- 1/3 plus 1/4 cup vegetable oil, divided
- 3 large eggs
- 16 ounce box french vanilla cake mix
- 20 pumpkin spice oreos ( you can use whatever kind you like)
- container of icing
Preheat oven to 350 degrees F.
In a large bowl mix brownie mix, 1/4 cup water, 1/3 cup vegetables oil and 1 egg. Pour the batter in a sprayed or greased 9 by 13 inch baking dish. Bake for 4 minutes.
While brownies are baking mix vanilla cake, 2 eggs, 1 cup water and 1/4 cup oil in a large bowl.
Remove the brownies and top with 20 oreo cookies. Pour the vanilla cake over the top of the brownies and spread the mixture carefully with a spatula. Place back in the oven for 28-30 minutes or until toothpick inserted comes out clean.
Allow to cool before icing.