Classic Margarita

I made two discoveries this past week. The first was a small, beautifully landscaped park located less than five miles from my home. Upon entering the park I was greeted by the intoxicating, heavenly aroma of highly fragrant lilac bushes. If heaven had a scent, it should be either lilac or lavender. Beds of the most glorious tulips, grape hyacinths, and many other spring annuals created a floral mosaic of the landscape. For the hour I meandered on the garden paths, all was right with the world. The second discovery, the one capable of making everything right with the world on a moment's notice, was realizing I did not have a recipe for a Classic Margarita on the blog! Crazy, right? A recipe for the kind of margarita having the ability to make any virtual Happy Hour happier! One not only elevating your margarita making game, but one destined to permanently spoil your margarita loving palate! So all in all, this turned out to be a pretty good week.

We have all had some really good margaritas and maybe more than our fair share of some not very good at all margaritas. If it weren't for the chips and guacamole or the companionship of friends, some of you may only had a margarita in a bar or restaurant. While many of us are longing for the days of returning to the local bar or restaurant experience, we need to fill the void by making margaritas at home. Happy hour doesn't only happen in a restaurant or on a certain night! No! It can happen in the comfort of your home or sitting out in your backyard on any day or days you choose. We may have lost many things in the past two months, but happy hour isn't one of them.

So what's the difference between a good margarita and a great margarita? You know that answer. Yes, it's the ingredients. Great ingredients will give you a great margarita.

So let's start with talking about the tequila. For those of you swore off tequila when you were drinking during your much younger, not legally eligible to yet drink days. I am guessing with a fair degree of certainty your weren't drinking a good tequila. Let alone a sipping tequila. So maybe it's time to discover what a really good tequila tastes like. For those of you whose experience with margaritas comes in the form of frozen ones, well, there is a pretty high likelihood the tequila used to make them isn't a really good one. So maybe the time has come for you to discover what a Classic Margarita tastes like. 

There are many opinions about which is the best tequila to use when making margaritas. Everything from type to maker to personal preference. So I am going to share mine. Normally margaritas are made with a Blanco or Silver tequila. And there are some really great ones out there. But this Classic Margarita is made with a Reposado tequila. A tequila aged in oak barrels. Resulting in creating its' brownish hue and very distinguishable (smooth) taste. Generally considered a high-end, sipping tequila, Reposados aren't often used in a margarita. But this Classic Margarita uses a Reposado Tequila. And just in case you were wondering if all the hype around the Casamigos Reposado Tequila is true. It is. And it's a really, really good one to use when making margaritas (hint, hint).

Now let's talk about everything else that goes into making a really great margarita. Freshly squeezed lime juice, homemade simple syrup (see recipe in the notes), Grand Marnier, and some egg white. Some margarita recipes use Cointreau or Triple Sec. So what's the difference between the two? Grand Marnier is an orange liqueur, classified as a Curacao/triple sec hybrid, made with a mix of Cognac, distilled bitter orange essence and sugar. Cointreau is a style of one of the higher end brands of Triple Sec. If given the choice between the two in a margarita, my preference would be the Grand Marnier for its' more complex, deeper flavor and versatility.

I haven't yet found a bottle fresh lime juice that I love, so I use only fresh lime juice when making cocktails or baking. As the old saying goes 'fresh is always best'.

Last but not least is the egg white. Why use it? No, not because it adds some protein to your drink (but it does), but because it gives your finished margarita a rich, silky, foamy texture. In other words your finished drink is beautiful. I know what some of you are thinking. You are going to skip the egg white. The odds of getting sick from a small amount of the raw egg white doesn't even compare to the odds of getting a virus. So I say, especially to those of you who love eating raw cookie dough, add the egg white. 

To rim or not to rim with salt? That's a typical margarita making and drinking question. The answer is simple. It's always a matter of personal preference. I happen to prefer my margaritas served in a salt rimmed glass. You don't need or you shouldn't buy anything called margarita salt. All you need is some really good sea salt. If, by chance you live or will be traveling to the Southwest or Mexico in the months ahead, look for sea salts coming from the Sea of Cortez. They are the perfect margarita sea salt. Whatever you use for salt, choose a good quality sea salt.

If you don't like rimming your glass with salt, still add a pinch of sea salt to your poured drink. And consider adding a light sprinkle of Tajin, a chili lime, sea salt seasoning. I happen to like my Classic Margarita served in a salt rimmed glass and finished with a pinch of Tajin.

In using these quality ingredients in the amounts listed in the recipe below you will end up with a smooth, complex, rich, sumptuous margarita. Quite possibly it might be the absolute BEST margarita you have ever tasted. You may even want to indulge yourself in having a second one. Remember you are enjoying them in the safety and comfort of your home. 

So now let's talk about how margaritas are made. Usually in either a shaker or a blender. When made in a shaker, ice is usually involved. When made in a blender, ice isn't always involved (unless you are making frozen margaritas). You can make this margarita either way. But don't use any ice if making them in the blender.

So I encourage you to splurge on some really good tequila (like the Casamigos Reposado). Don't get sticker shock when you go to the liquor store. Just think of all of the money you haven't spent going out to Happy Hours or for cocktails with friends. When you do, you won't even blink at the price. Buy yourself some Grand Marnier, if you don't have any. Think of it as an investment as there are so many other things you can make with it. Get some fresh limes and throw away your bottles of margarita mix. Make a fresh batch of this Classic Guacamole and shake up a fabulous Classic Margaritas. 

What Marcel Proust said many years ago is still holds true today. "The real voyage of discovery consists not in seeking new landscapes, but in having new eyes." So I encourage you to make this Classic Margarita. You might discover you actually love margaritas, that a Happy Hour, virtual or with whomever you live with, can still be lots of fun, and last but not least, you might actually acquire a fondness for tequila. Anything is possible. Now more than ever. You just need to be open to possibility.

Recipe
Classic Margarita
Makes just one. But unless you are drinking alone, double this recipe. Better yet, make a pitcher.

Ingredients
1 1/2 ounces Reposado Tequila (see Notes)
1/2 ounce Grand Marnier
1/2 ounce simple syrup
1 ounce freshly squeezed lime juice
1 teaspoon egg white
Finishing sprinkle of Tajin
A pinch of Sea Salt for topping the margarita or more for finishing the rim
Optional: Slice of lime

Directions
1. In large shaker filled with ice, add in the tequila, Grand Marnier, simple syrup, lime juice, and, if using, the egg white. 
2. Shake vigorously for 15-20 seconds. (Note: Alternately, if making more than one margarita, make in a blender but don't add ice to the blender.)
3. Pour in ice filled OR sea salt and ice filled glasses. Add a pinch of sea salt and very light sprinkle of Tajin. Garnish with a lime slice. Sip and enjoy!

Notes: (1) Casamigos Reposado Tequila was used to make these Classic Margaritas. Use your favorite Reposado or use a Blanco, but whatever you use, make sure it's a really good tequila. I like the Casamigos Repasado Tequila. (2) To make a simple syrup, add equal parts of water and sugar into a saucepan. Bring to a boil until the sugar melts. Remove from the stovetop and let cool completely. Store your simple syrup in a jar in the refrigerator. It lasts for weeks. I usually make a batch using 1/2 cup of water and 1/2 cup of granulated sugar. (3) You can make a pitcher of these Classic Margaritas, however, make it right before you are ready to serve. Do not refrigerate and do not add any ice cubes to your pitcher. Use a blender without filling with ice cubes instead of a shaker if making a large batch. (4) Tajin is a seasoning usually found in the ethnic section of the grocery store. 

Lilacs in bloom, Lilicia Park, Lombard, IL (May 2020)

Bakery Style Ranger Cookies

So much has changed in the last six weeks. And we have yet to see what changes are awaiting us in the months, even years ahead. If change is a constant, then let's not forget all of the most endearing constants we have our lives as well. Things like sitting down to read a really good book, like going out for a run or a walk, like getting or writing a handwritten card or letter, or like baking or eating homemade cookies. Especially, homemade cookies, aka, the sweetest, most satisfying little bites of comfort food on the planet. 

Unlike some other baked goods, we don't need a special occasion or a gathering to make cookies. For the most part, cookies can be made on a whim! Yet, somehow homemade cookies manage to make any day feel special. And when the cookies look like they came from bakery, well, the day seems to have an extraordinary feel to it.

If you happen to be simultaneously craving an oatmeal cookie, a peanut butter cookie, and a chocolate chip cookie, these Bakery Style Ranger Cookies will satisfy all of them! You gotta love a cookie like that! Especially a mega sized one loaded with bittersweet chocolate chips, mini milk chocolate peanut butter cups, oatmeal, and toasted walnuts!

Unlike Cowboy Cookies, Kitchen Sink Cookies, and some versions of Ranger Cookies, these cookies don't have either coconut or cereal in them. Instead mini-milk chocolate peanut butter cups or alternately peanut butter flavored chips make these cookies craveworthy.

There is only plan ahead element to these Bakery Style Ranger Cookies. All you have to do is take out your butter and eggs from the refrigerator before you head to bed for the night. 

You might think making a cookie batter having a yield of only 18 cookies isn't worth the effort. After you take a bite of these beautiful, scrumptious Bakery Style Ranger Cookies you won't think that anymore.

If you don't have 1/4 cup sized ice cream scoop to create these humungous balls of cookie dough, use a measuring cup! 

To give these cookies an over the top finish, all it takes is a light sprinkling of flaky sea salt before they go into a 350 degree (F) oven.

Baking time ranges from 16 to 18 minutes or until the cookies are lightly browned on top and golden around the edges.

Most of the cookies made around here these days are packaged up and delivered to friends and neighbors. And these gorgeous, swoonworthy, insanely delicious, deeply flavorful, as big as saucers Bakery Style Ranger Cookies are perfect for gifting others just for the fun of it, to bring some cheer, and/or to say thank you. But more importantly, cookies serve as reminders that no matter what is happening in the world, they will always be of life's best, most beloved simple pleasures. Yes, they are destined to be one of the enduring constants we will always crave, treasure, and love. The world may change, but our affection for cookies won't.

Recipe
Bakery Style Ranger Cookies
Makes 18 mega-sized cookies

Ingredients
1 cup unsalted butter, room temperature
3/4 cup (150 g) light brown sugar, firmly packed
1/4 cup (50 g) dark brown sugar, firmly packed
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla
2 cups (260 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups (151 g) old-fashioned rolled oats (not quick cooking oats)
10 ounces (283 g) bittersweet or semi-sweet chocolate chips (See notes)
10 ounces (283 g) mini milk chocolate peanut butter cups or peanut butter chips (See notes)
3/4 cup (96 g) walnut halves, toasted, and coarsely chopped
Flaky Sea Salt

Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a medium sized bowl, whisk together the flour, baking soda and kosher salt. Set aide.
3. In the bowl of a standing mixer fitted with a paddle attachment beat the butter, brown sugars, and granulated sugar until light and fluffy (approximately 4-5 minutes).
4. Add in eggs one at a time, beating until incorporated.
5. Mix in the vanilla.
6. Add in the flour, mixing just until incorporated.
7. Add in the chocolate chips, mini milk chocolate peanut butter cups, oatmeal and walnuts. Mix on low speed to combine.
8. Using a large (1/4 cup sized) ice cream scoop, scoop out dough onto a prepared baking sheet. Cover with plastic wrap and chill for at least 1 hour.
9. Place 5 to 6 of the balls of dough onto one of the prepared baking sheet. Lightly sprinkle with flaky sea salt.
10. Bake for 16-18 minutes or until lightly browned on the edges. Rotate the baking sheet midway through the baking process. Let cookies rest on baking sheet for 10 minutes before transferring to a cooling rack.
11. Eat a cookie. Then package up the remaining cookies to deliver to friends and neighbors. Note: If cookies are wrapped well and stored in a container, they will be good for up to 4 days.

Notes: (1) I used the Ghiradelli bittersweet (60% cocao) chips, but you could use semi-sweet chocolate chips or chop up 10 ounces of dark chocolate. (2) I used the milk chocolate mini peanut butter cups from Trader Joe's. But you could use also peanut butter chips. (3) To toast the walnuts, place them on a baking sheet and bake in a 350 degree (F) preheated oven for 10-12 minutes. Let them cool before chopping and adding to the cookie batter. 

Spinach, Mushroom, Swiss Cheese & Feta Cheese Quiche

Taking a ride on a virtual roller coaster might best describe what the last week felt like for me. Fortunately an extreme high came after an extreme low. After learning the much anticipated August Lululemon half-marathon in Vancouver was cancelled, I was heartbroken. To say that I was looking forward to this race and trip like a five year old looks forward to Christmas, would be an under statement. Filled with grief over this seemingly insignificant loss in light of all that is going on in the world, I took all my angst out by going out for a long run to stop me from feeling I was in a free fall. But it wasn't until I took a sixty mile drive to a semi-hidden woodland overflowing with bluebells in full blossom, did I feel such heart racing joy. Lavender, blue, and pink bluebells covered the entire forest floor. The scene felt like I was standing in either an ethereal fairy land or a Monet painting. It was the first time in weeks I wept tears of pure joy, actually wanted time to really stand still, and felt real roller coaster exhilaration. Hiking through the woods on a beautiful sunny day with my camera around my neck, taking in all of nature's abundant beauty was exactly the magic elixir my spirit so badly needed. I am unsure how I will ever express my gratitude to the friend who brought me there and who patiently waited while I took photo after photo. Nothing could change the incredibleness of the day. Nothing. Not even being pushed to a fall after my friend closed the social distance gap and jumped forward when she saw a snake. The mud on my sleeves and leggings were not only a fitting end to the week, they made the day even more memorable.

Speaking of memorable moments, this Spinach, Mushroom, Swiss Cheese & Feta Cheese Quiche is one of those memory making meal dishes. And one that will definitely bring joy to your day. Maybe even your week!

Among the list of 'good' things to come out of stay at home time has been my return to making quiche. Relatively simple to make (especially if using a store-bought refrigerated pie crust) and definitely a stress-free recipe, eggs-cheese-cream-spinach-mushrooms come together to make an abundantly delicious meal. It's great served hot out of the oven, slightly warm (my personal favorite), at room temperature, or even chilled in the refrigerator. But that's not all. It's an incredibly flavorful vegetarian dish even meat lovers will find hard to resist.

When it comes to buying cheese I tend to skew to the cheesy fussytarian side. Which means I like to grate my own cheeses and buy my Greek feta cheese from the deli counter at the grocery store. Freshly grated or freshly crumbled cheese are so much more flavorful than anything you buy pre-grated or pre-crumbled. 

After making several quiches in the past few weeks, I have now decided (post making this one) that I will partially bake the crust going forward. It adds an extra step, but having a crispier, less soggy crust will definitely be well worth the effort. 

In addition to the crust lesson, I have learned something else about making quiche. After the quiche has baked, I now immediately turn off the oven and let it sit in there for another 8-10 minutes. Instead of drying out the quiche, it helps to solidify all of the liquids. Or in other words it prevents you from having a 'weepy' quiche.

While I may admittedly be a bit biased, I think this is the best spinach-mushroom-cheese quiche I have ever eaten. The Swiss and Feta Cheeses not only work well together, they add a great depth of flavor to this quiche. Additionally the Swiss Cheese tempers some of the saltiness of the Feta Cheese usually found in Spinach Cheese quiches served in restaurants. So much so that I may never order another Greek-style Spinach quiche in a restaurant again unless it contains both of these cheeses. Selfishly I am glad there are only two of us living in this house, because there were leftovers! Which also meant I could get off the merry-go-round of cooking meals every day!

As one my friends said to me earlier this week 'it's a really, really hard time now. It doesn't mater about 'more' significant events. Grief is personal and valid. There is so much to grieve during this unprecedented time.' Those much needed wise words of comfort along with spending an afternoon soaking up the beauty of nature were reminders of how important it is to stay connected to friends you treasure and with your passions. So take care and feed both your body and soul with the things you love, the things that bring you heart-racing, good-old fashioned exhilaration and joy. 

Recipe
Spinach, Mushroom, Swiss Cheese & Feta Cheese Quiche
Serves 6-8

Ingredients
1 refrigerated or homemade pie crust
3 large eggs
1 large egg yolk
1 cup heavy whipping cream
1 cup whole milk
1/4 teaspoon ground nutmeg
5-6 dashes of hot sauce (such as Cholula)
1/4 teaspoon kosher salt
1/4 teaspoon white or black ground pepper
8 ounces (227) fresh mushrooms, thinly sliced, sautéed and cooled slightly
10 ounce (283) package of frozen spinach, thawed, drained and squeezed of it's liquid
One cup or 5 ounces (140 g) Swiss cheese, grated 
One cup or 5 1/3 ounces (150g g) fresh Greek Feta Cheese, crumbled (see notes)

Directions
1. Preheat oven to 425 degrees (F). Roll out or unroll the refrigerated pie dough and form into a 9" deep round baking dish. Pierce the bottom of the dough with a fork. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Then remove the pie weights/beans and bake for another 5 minutes (unfilled). Let the par-baked crust cool while you make the quiche filling.
2. Reduce the oven temperature to 375 degrees (F).
3. In a large mixing bowl, whisk together the eggs, whipping cream, whole milk, nutmeg, hot sauce, kosher salt, and pepper.
4. Stir in the grated cheeses, spinach, and mushrooms. 
5. Carefully pour the quiche mixture into the par-baked shell. Place the quiche plate on a sheet pan and insert into the oven. Note: You may need to use some thongs to carefully break up the clumps of spinach/mushrooms so they are evenly distributed in the quiche. In other words, you don't want a dome of vegetables sitting in the middle of your quiche shell before it goes into the oven.
6. Bake for 55-60 minutes or until the quiche is puffed, lightly golden and slightly firm to the touch. Turn off the oven and let the quiche rest in there for 8-10 minutes.
7. Remove quiche from the oven. Let sit at least 10 minutes before slicing into wedges.

Notes: (1) If you happen to be cooking only for yourself, you can get 6 meals from this quiche. Wrapped well the quiche will keep in the refrigerator for 4-5 days. It reheats beautifully in the microwave or you could eat it at room temperature or chilled. (2) When buying Feta Cheese, choose a good quality imported Greek Feta for the most optimal flavor.

Bluebells in full bloom. Bourbonnais, IL (May 2020)

Blackberry Bread Pudding

Since it feels like I have been homebound for what seems like, at least a century, I thought it would be a really good idea to share a recipe for a dish going back many centuries. Although bread pudding has very humble beginnings, today it has transcended into an upscale comfort food style dessert. Originally conceived back in the 11th or 12th centuries, bread pudding was a means allowing frugal cooks to use up scraps of stale bread. Over time this 'common' bread pudding has evolved into an incredibly versatile sweet and/or savory dish. Typically served as a dessert, bread pudding has found a place at both breakfast and dinner tables. How and when we eat bread pudding now depends in part on when we first tasted it. If having Bread Pudding with Bourbon Sauce in a restaurant in New Orleans was your 'first', you might be more inclined to view it as a dessert. However, if your 'first' bread pudding bite was in a charming East Coast bed and breakfast, you might think it makes for a perfect start to the day. Just having a bite of a warm bread pudding, especially this Blackberry Bread Pudding, can make almost any day be a good day. And I don't know about you, but if bread, fruit, and custard can turn around a not so good, downward spiraling kind of day, I'm all in.

And as it so happens, this Blackberry Bread Pudding would be perfect for breakfast, brunch, or dessert. Heck, you could even have it as a mid-day snack!

When baked, blackberries become even sweeter. If you are already someone who loves blackberries, you will be beyond smitten with this Blackberry Bread Pudding.

On a trip to the grocery store this past week, there was an abundance of the most beautiful fresh blackberries. They immediately went into my sanitized cart and I knew exactly what I would make with them.

Some bread pudding recipes will tell you to trim the crusts off the bread. I keep them on unless there are parts of the crust a bit too hard. There are any number of breads you could use when making a bread pudding. I lean toward using challah or brioche. Custard bases can be made with mixtures of milk, half and half, and heavy whipping cream. Particularly for bread pudding, I prefer making a custard using equal parts of half and half and heavy whipping cream. In this bread pudding I used caster sugar, but granulated sugar works just as well.

You no longer need to wait until your bread is stale to make bread pudding. Toasting one inch cut cubes of bread in a preheated 350 degree (F) oven for 12-15 minutes not only helps to give fresh bread a stale-like texture, it adds another layer of flavor. And unlike some overnight bread pudding or french toast casseroles, you only need to let the toasted bread cubes soak into the custard mixture for 20-30 minutes. Which means from start to finish you could be serving this Blackberry Bread Pudding in less than 2 hours from start to finish.

When you mix the blackberries into the custard/bread mixture depends on whether you are baking the Blackberry Bread Puddings in 4" inch ramekins or in a 9" x 12" baking dish. If using ramekins, add the blackberries in after you have filled them with the bread/custard mixture to ensure an even distribution of the fruit. If using a large baking dish, mix them into the bread/custard mixture before you pour it all into the dish. Baking time will range from 50 to 60 minutes regardless of the size baking dish.

The flavor and texture of this bread pudding is so perfect it needs nothing more than a light dusting of confectionary sugar.

The beauty of a bread pudding is in its' simplicity. While the flavor of a bread pudding comes from the quality of the ingredients. Something seemingly so ordinary is actually very extraordinary.

This Blackberry Bread Pudding is a comfort food, soul satisfying, incredibly delicious dish. Make it for yourself (you can cut the recipe in half), make it for your family, or make it for friends and drop it off on their front porch. You don't need to wait until Mother's Day to make it (although that would make the day even more special), you certainly shouldn't wait until you can start having friends over again, or wait for some special occasion. If you want to show yourself some self-love then make this Blackberry Bread Pudding. It might be the best edible version of enveloping your body in a two-armed hug. And goodness knows we all need those in our lives, now more than ever. So just remember, if over the past 9 or 10 centuries bread pudding could endure, so will hugs. Have faith.

Recipe
Blackberry Bread Pudding
Makes 6 individual servings or one 9" x 12" casserole

Ingredients
Slightly more than 1/2 loaf of challah or brioche bread (10-11 ounces)
2 cups half and half
2 cups heavy whipping cream
3/8 teaspoon kosher salt
6 large eggs
1 cup (200 g) caster sugar or granulated sugar
2 teaspoon vanilla
1 1/2 cups (9 ounces or 255 g) fresh blackberries
Confectionary sugar for dusting
Softened butter for greasing the baking dishes

Directions
1. Preheat oven to 350 degrees (F). Butter six 4" ramekins or butter a 9" x 12" baking dish. Set aside.
2. Cut the bread into 1 inch thick slices and then into 1 inch cubes. Place bread cubes on a baking dish. Bake in oven for 12-15 minutes or until they are lightly golden brown. Remove from oven and let cool. 
3. In a large measuring cup or medium sized bowl, whisk together the half and half, heavy cream and kosher salt. Set aside.
4. In the bowl of a standing mixer fitted with a whisk attachment add in the eggs, sugar, and vanilla. Beat until well blended (about 2 minutes).
5. Add in the liquid ingredients and mix on low until completely blended.
6. Transfer the cooled bread cubes to a large bowl. Pour the custard mixture over the bread. Stir gently with a wooden spoon to ensure all of the bread cubes are coated. Let sit for 20-30 minutes to allow the bread cubes absorb the custard. 
7. Place the ramekins or the baking dish in a large roasting pan. 
8. If using the ramekins ladle the bread pudding mixture into each of them. Add 5-6 blackberries to each ramekin, pushing them down into the mixture.
9. If using a 9" x 12" baking dish, gently mix the blackberries into the custard mixture. Then pour into the prepared pan.
10. Fill the roasting pan with enough hot water to reach halfway up the sides of the dishes.
11. Bake for 50-60 minutes or until the bread puddings are lightly browned on top and have partially set.
12. Remove the bread pudding from the water bath. Serve immediately or let rest for 5-10 minutes before serving. 
13. Lightly dust each of the bread puddings with sifted confectionary sugar.

Notes: (1) Instead of blackberries, you can also use blueberries, raspberries or small sized strawberries. (2) Most store bought challah and/or brioche breads weigh about 16 ounces. You will use more than half of the loaf. Use the remaining loaf to make some French Toast. (3) I used these ramekins. (4) Any leftover bread pudding can be eaten cold or it reheats beautifully in the microwave. (5) You can easily cut this recipe in half with the same incredibly delicious results.

The Sluttiest Brownies

"What's in a name? That which we call a rose by any other name would smell as sweet." (Juliet in Romeo and Juliet, Shakespeare). If these Sluttiest Brownies had a different name would they still be as seductively desirable? Would their three decadent layers be any less or more enticing? Would you still give yourself permission to indulge in such a guilty pleasure? One aptly described as a "chocolately froth pile of satisfaction" and "oh so easy, and more than little bit filthy'. Maybe or maybe not. That is my answer. 

You might be wondering why someone as old as I am (quite old), someone holding a doctoral degree, and someone who should think better than to use such a word some would find offensive, would be using the word sluttiest in 2020. Well maybe I am still laughing out loud every time I think about the infamous Point/Counterpoint sketch with Dan Aykroyd and Jane Curtin on Saturday Night Live from way back in 1979. The one where we hear the words "Jane you ignorant slut" during what seemingly starts out as a legitimate debate. One quickly turning into something quite different. Maybe that partly explains why I choose not to see the word as one on the politically incorrect side (even though it its). If ever a word could be endearing, we can give some credit to the thousands of Slutty Brownie recipes appearing on the internet as early as 2011. Early on these brownies were semi-homemade, ones made from boxed mixes. Hence, explaining where the concept of 'easy' comes into play. Over the last nineteen years, more homemade, slightly more labor intensive recipes were developed. Which might cause to some to ponder if the use of word slutty to describe these brownies is still applicable. Maybe or maybe not. Which is why I am calling these The Sluttiest Brownies. As they are the BEST version of such a wicked confection. And after just one bite, I promise the word slutty will sound a bit more endearing to you.

Without a doubt these are the most amazing three layered brownies! From the cookie dough layer to the Double Stuff Oreo layer to the fudgy brownie layer it's a trifecta of insane deliciousness. The addition of some instant espresso powder added to the brownies and a topping of flaky sea salt makes these brownies definitely worthy of the use of the superlative sluttiest to describe them.

You might be wondering about the Oreo layer. Does it need to be Double Stuffed Oreos or can it just be the original Oreos or maybe even the thin Oreos? Yes, it needs to be the Double Stuffed Oreos. Remember these are The Sluttiest Brownies, not slutty brownie wannabes!

Technically only two of the layers of these brownies are homemade. The bottom cookie dough layer and the top fudgy brownie layer. In spite of being made from scratch, these are still pretty easy to make.

Other than the ingredients, here's what you need to make these fabulous brownies. A 9' square baking pan (metal, not glass), some parchment paper, and a mixer (a standing mixer is best, but a handheld mixer will work too). The 9" square pan creates the most evenly proportioned layers. And these brownies are all about having balanced layers. 

As far as ingredients go you will need some unsweetened cocoa (Dutch-processed preferred for a great depth of flavor), some semi-sweet chocolate chips, and some bittersweet chocolate chips. The good news is all of these things are still available in the grocery stores these days. If I were you, I would buy enough to make these brownies more than once. Because you will be sorry when you either give them all away or after they all have been inhaled.

These brownies are easier to cut if you chill them in the refrigerator for at least 6 hours or overnight. If you would like to test your patience, let them chill overnight. This will be one of those times when you be rewarded for having the quality of self-restraint.

There are some good slutty brownie recipes out there, but there is only one best Sluttiest Brownie recipe. And this is THE one you want, the one you need, the one worth lusting for in your life. If, for some reason the name of these brownies gives your pause or causes you to hesitate to say it out loud, I will be so bold as to suggest Romeo may not have had the same allure to Juliet had he been called by any other name. These Sluttiest Brownies give us nothing more than the opportunity to indulge our sweet tooths. And goodness knows, we all deserve to bring a little indulgence into our lives these days.

The Sluttiest Brownie is one of those confections where both its' flavors and its' name will definitely be memorable. And you will always remember your first Sluttiest Brownie with endearing affection.

Recipe
The Sluttiest Brownies (updated September 2020)

Ingredients
Cookie Dough Layer
1 cup (128 g) all-purpose flour (See notes)
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (102 g) light brown sugar (or a mixture of light and dark brown sugars)
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 teaspoon good quality vanilla
3/4 cup (130 g) bittersweet or semi-sweet chocolate chips (See notes)

Oreo Layer
1 package (15.35 ounces) of Double Stuff Oreos (you will use all but about a half dozen of them)

Brownie Layer

3/4 cup (98g) all-purpose flour

1/4 cup (24g) Dutch process cocoa

1/4 teaspoon Kosher salt

1/4 teaspoon instant espresso

1/2 cup (113g) unsalted butter

6 ounces (170g) semisweet chocolate chips

1/2 (100g) granulated sugar

1/2 cup (110g) light brown sugar

2 large eggs, room temperature

1 large egg yolk, room temperature

1 1/2 teaspoons good quality vanilla

6 ounces (170g) semisweet chocolate chips (to mix into batter)

Directions
Cookie Dough Layer
1. Preheat oven to 350 degrees (F). Line a 9" square baking pan with parchment paper.
2. Sift together the flour, salt and baking soda. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter, granulated sugar and light brown sugar(s) until light and fluffy (approximately 2-3 minutes).
4. Beat in the egg and the vanilla.
5. Add in the flour mixture, mixing until just combined. Do not over beat.
6. Fold in the chocolate chips.
7. Spread the cookie dough layer evenly in the prepared baking pan.
8. Bake for 8 minutes or just until the it's beginning to set.
9. Remove from the oven and allow to cool slightly. 
10. Keep your oven set at 350 degrees (F).

Oreo Layer
1. Layer the Oreos on top of the partially baked cookie dough base. Do not press down. Set aside while you finish making the brownie layer. Note: You may need to trim the edges of some of the Oreos if whole ones do not completely cover the cookie dough layer.

Brownie Layer
1. Sift together the flour, salt, cocoa, and instant espresso powder. Set aside.
2. In a medium sized saucepan, melt the butter and 6 ounces of the chocolate chips. When the chocolate has melted remove from the heat. Let sit for 1 minute.
3. Whisk in the granulated sugar and brown sugar into the chocolate/butter mixture until smooth.
4. Whisk in the eggs and egg yolk one at a time until fully incorporated.
5. Whisk in the vanilla.
6. Fold in the flour mixture just until there are barely any streaks.
7. Fold in the one cup of chocolate chips.
8. Pour batter evenly over the Oreo layer. Smooth top with an offset spatula. 
9. Lightly sprinkle with flaky sea salt.
10. Bake at 350 degrees (F) for 25-28 minutes or until the top has set or when a toothpick inserted in the center comes out relatively clean. Note: Do not over bake.
11. Remove from the oven and transfer to a cooling rack.
12. When the brownies come to room temperature, cover tightly with aluminum foil and chill for at least 6 hours or overnight.
13. Cut the chilled brownies into 16 even pieces.
14. Pour yourself a big glass of milk or a hot cup of coffee (or tea) and get ready for a wave of euphoria to come on.
15. Store the Slutty Brownies in an airtight container in the refrigerator. Eat chilled or at room temperature. I prefer them a little chilled as the brownie layer tastes even fudgier.

Notes: (1) I used Gold Medal all-purpose flour. The gram weight for this flour ranges from 125 to 130 grams. I split the difference and used 128 grams. A cup of lighter all-purpose flours (like King Arthur) could weigh as much as 140 grams. (2) I used the Ghiradelli Bittersweet (60% Cacao) Chocolate Chips in the cookie dough base and in the brownies.