Best Oreo Fudge Brownie Bar Ever

Best Oreo Fudge Brownie Bar Ever



Best Oreo Fudge Brownie Bar Ever 

Ingredient: 
2 1/2 cups flour
2 eggs
1 cup sugar
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
3/4 cup dark brown sugar
1 bag semi-sweet chocolate chips
1 package double stuffed Oreos
2 boxes of your favorite brownie mix - I chose Ghirardelli Double Chocolate
1/4 cup hot fudge

Direction:
Preheat your oven to 350 degrees. Butter a 9x13 baking dish, then line with parchment paper and generously butter the paper. In a small bowl, combine flour, baking soda, and salt. Whisk together and set aside. In a large bowl, cream butter and sugars. Using an electric mixer, beat on medium speed for approximately four minutes. Add in the eggs and vanilla. Lower the speed, and gradually mix in the flour, until just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top the cookie dough with a layer of Oreos. Next, prepare brownie mixes according to package directions. Mix in hot fudge sauce. Pour brownie batter over the cookie dough and Oreos, and spread evenly. Bake for 45 minutes. Let brownies cool completely before cutting. Serve with additional hot fudge topping if desired.

corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty oven baked tortilla chips recipe you make at home that is much better than store bought corn chips. Serve with your choice of salsas and garnishes

Ingredients:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. Enjoy.