Even though Steve was still on the mend from his wisdom teeth removal, he had an upcoming boy’s trip that I wanted to bake some goodies for. And besides, it was a perfect time to experiment with that I wanted to make for Easter! Immediately, I began thinking chocolate. Wanting to make something a bit on the softer side incase Steve was able to eat any of it, I began with a brownie foundation. But not just ANY BROWNIE, I was going to start with Oreo Brownies because let’s be honest, who doesn’t love a warm, gooey Oreo brownie? Mouthwatering and desiring a tall glass of milk yet? I thought so! Continuing on with the quest, I decide to load these bad boys up with every kind of topping imaginable. I’m talking marshmallows, butterscotch chips, white chocolate and even coconut (you can omit if like me you’re impartial to this ingredient). Let’s just say they were a fan favorite! Read on to get the full recipe 🙂 Gooey Oreo Magic Brownies Yield: Makes 15-18 bars Ingredients: Brownies 1 package double stuffed Oreos 1 stick unsalted butter at room temperature 3/4 cup chocolate chips; semi-sweet 2 eggs 1 cup all-purpose flour 1 cup granulated sugar ½ tsp salt 1/4 cup milk Bars 1 (14 oz) can of sweetened condensed milk ½ c. butterscotch chips ½ c. white chocolate chips 1 heaping cup sweetened coconut flakes 1 cup chocolate chips (milk, semi-sweet or a little of both) ½ cup crushed walnuts (optional) ½ cup mini marshmallows Instructions: Brownies Preheat oven to 350 degrees F. Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups). In a small saucepan, melt butter, 3/4 of the Oreo crumbs and 1/2 cup chocolate chips until smooth, over low heat; stirring often. Turn off heat & whisk in sugar. Set aside to cool for 5-10 minutes, stirring often. In a mixing bowl, add melted chocolate mixture, milk & eggs, whisking quickly so residual heat doesn’t cook the eggs! Using a wooden spoon, stir in flour & remaining chocolate chips and Oreos until just combined Pour mixture in an even layer into a 9×13” baking pan and cook for 15 minutes Remove and let cool Bars Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon. Sprinkle butterscotch and white chocolate chips evenly over the top. Sprinkle coconut flakes next. Top with chocolate chips and nuts & mini marshmallows. Bake for about 23-25 minutes. Allow to cool completely. Cut into bars or refrigerate until ready to serve. Store leftovers covered in the fridge for up to several days.