Triple chocolate cookie dough Oreo fudge brownies with caramel fudge sauce

Triple chocolate fudge brownies:
3 Sticks of Real Butter.
12 Ounces Best Quality Available Bittersweet Chocolate.
6 Large Eggs.
1 and 3/4 Cups of Super Fine White Sugar. , Yes buy the superfine sugar.
1 and 1/2 Cups of All Purpose Flour plus 2 Tablespoons on the side.
1 Teaspoon Salt.
1/2 Cup of White Chocolate Chips.
1/2 Cup of Semi Sweet Chocolate Chips.
2 Tablespoons Confectioners Sugar for a garnish for top of brownies.
1 Teaspoon Baking Powder.
2 cups crushed oreos

1 large tube pre-made chocolate chip cookie dough
1/2 gallon your favorite ice cream (CHERRY GARCIA)

13X9X2 inch deep baking pan sprayed lightly with Pam and lined with cookie dough.

You will want to start by preheating your oven to 350 degrees.

Melt the butter and the bitter chocolate in a heavy pan over low heat.

In a large mixing bowl beat together the fine sugar, eggs and vanilla extract.

Allow the chocolate mixture to cool to room temperature and then stir in the sugar , egg and vanilla extract mixture. Now mix in the flour , salt and baking powder.

Place all your chocolate chips into a mixing bowl and pour the two tablespoons of flour in. Shake to coat well (This keeps them from going to the bottom of the pan.) and stir your chocolate chips and oreos into the chocolate mixture.

Bake for 25 minutes in the 350 degree oven and take them out of the oven. Just be sure that oven is pre heated before the brownies go in the oven.Remember the difference between gooey brownies which you want and dry brownies is only a few minutes so keep a eye on both the amount of cooking time and those brownies. Do Not Over Cook These Brownies. cool for a min of 6 hours cut and serve with caramel fudge sauce



caramel fudge sauce:
Ingredients
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt
1 teaspoon pure vanilla extract

Directions
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.