My cooking mojo has left the building.
I’m trying to get it back, desperately. And since all my boys are finally home, I’m hoping it’ll show up sometime this week. In the meantime, I decided to get a little creative and do some fun baking – with one of my most favorite ingredients: Girl Scout Cookies.
As I mentioned last year, our next door neighbors are Girl Scouts, so we somehow end up pretty well stocked with an assortment of cookies each year. (And it has nothing to do with the fact that we have no self-control. Really.)
Last year I made the most amazing toffee out of Trefoils (Run, don’t walk to this recipe and make it tonight! It is truly decadent.) This year I wanted to feature another tasty cookie and decided to try to make brownies using Do-Si-Dos. I mean, how can you go wrong with the chocolate peanut butter combination?
Do-Si-Dos Brownies, inspired by Marilyn Descours
1/2 c butter, softened
2 c sugar
1 t vanilla
1 1/3 c flour
1/2 c cocoa
1/2 t salt
1/4 t baking powder
1 1/4 c peanut butter chips, divided
1 c Do-Si-Dos, crushed
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and vanilla. Mix together flour, cocoa, salt and baking powder; add gradually to wet ingredients until blended. Add 3/4 peanut butter chips. Spread into greased 9×13” pan and bake 30-35 minutes. Remove from oven. Mix together remaining peanut butter chips and crushed Do-Si-Dos. Top brownies with mixture and bake for an additional 10 – 15 minutes, or until a toothpick inserted in the middle comes out clean.
I came across the bare bones of this recipe in an old book of recipes that I found. It was very poorly written or looked over (it actually called for 1 cup vanilla and mentioned mixing in peanuts, which were not even listed in the ingredients), but I thought I could figure it out and fix it up a bit.
I added baking powder and salt, which were not listed – and I added extra peanut butter chips to the batter. I also messed with the ratio of flour to cocoa powder. Finally, I took out the marshmallows that were to be a part of the topping.
All of my changes turned out great – except for the marshmallows. I kind of forgot that the lack of gooey marshmallow might not allow the topping to actually stick to the brownie top. This turned my topping into basically a crumble on top (that kept falling off). So my one suggestion to you all is to either add the crumble earlier so it can soak in, or add a cup or two of marshmallows to the topping.
If scooping the crumbs and chips back into each bite doesn’t bother you, then you are in for a treat. The brownies are the perfect chewy texture – but not too doughy. And the salty crunch of the cookies are a great compliment.
If you just wanted to make the brownies by themselves, they would stand alone just fine. The bonus of the peanut butter chips give them an extra flavor burst that I love. I’m actually very impressed that my changes not only worked but worked well in this recipe.
I love taking something that’s amazing as is (like Girl Scout cookies) and making them even better.
(If only the topping had stuck.)