After making Birthday Oreo Cheesecake Brownies, we were looking forward to making another oreo inspired brownie. Using brownie mix, a bit of caramel topping and broken oreos, we made mini oreo brownie caramel bites. The caramel and brownie were soft and fudgie and the oreo flavor really made the bites chocolatey and creamy. These were gone in a few minutes.
- brownie mix
- cooking spray
- caramel topping (caramel sauce for ice cream)
Preheat oven 350 degrees. Using brownie mix, prepare as directed. Add mini muffin liners to tin and spray muffin liners. Add one teaspoon of brownie batter at bottom of each tin. Add 1/2 tsp of caramel topping into each tin. Then add one quarter oreo into each center. Cover mini muffins with 1 tsp of batter. Add one more 1/4 full oreo or 1/2 oreo top onto mini brownie. Bake for 20-24 minutes. Cool completely before removing.
We love how these almond jam thumbprint cookies are gluten-free. They just spread substantially as they bake, so make sure you freeze or refridgerate the dough overnight before baking. They have a nice almond flavor and the jam really adds the fruity sweetness that satisfies.
Adapted from The Nourishing Gourmet on Babble and Gourmet
- 2 1/2 cup almonds flour
- 2/3 cup turbinado or granulated sugar
- 1/4 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- About 4 tablespoons fruit jam, such as raspberry, strawberry, or apricot
Pulse almonds, sugar and salt in a food processor until finely ground. Transfer to a bowl and stir in butter, egg, and extracts until combined well. Freeze dough, covered, until firm, about 4 hours or refridgerate overnight.
While dough chills, put oven rack in middle position and preheat oven to 400°F.
Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.