1/4cupself-rising flour (or Bob’s Red Mill GF 1 to 1 Baking Flour for Gluten Free)
Oreo Cream
3 1/2cupspowdered sugar
1tspgranulated sugar
1/2tspvanilla
1/2cupshorteningCrisco
3Tbsphot water
Instructions
Brownies
Preheat oven to 325ºF. Melt butter in microwave safe bowl. Prepare jelly roll pan by spraying with cooking spray, placing parchment, and spraying again. In bowl of electric mixer whisk melted butter and sugar together. Change to beater attachment and beat in eggs until fluffy. Gradually add in cocoa and salt until combined. Add vanilla. Gradually add in flour and beat until combined. Pour into prepare pan. Bake for 25-30 minutes.
Oreo Cream Filled Brownies
In the bowl of electric mixer, gradually combine sugars, shortening, and water, alternating between powdered sugar and water. Once combined, add in vanilla. Set aside
Let the brownies cool to room temperature. Once cooled, place in the refrigerator for 30 minutes to chill. Use a knife to slice along the edges of the pan–making sure the brownies aren’t attached to the pan beyond the parchment. Place new parchment over a cooling rack and place the rack and parchment upside down on top of the brownies then flip your pan. Gently pull the parchment down and pull the pan up away from the brownies. Carefully remove the parchment. Cut the hard edges off. Cut in half. Tear the parchment in half where the brownies are cut. Spread Oreo Cream over one half. Use parchment to flip the other half on top. Cut into squares.