April 11, 2014
There is something about the word “Oreo” that makes me want to make (and eat!) any recipe I come across that has it in it. That’s what happened when I saw these oreo brownies. Luckily, Matt and I were invited to dinner at a friend’s house and I just happened to be asked to bring dessert. I call it fate.
These were definitely a good brownie to share. They were so rich. Absolutely delicious and very, very rich. They were a big hit with everyone-our friends’ four year old enjoyed them just as much as we did. What’s not to enjoy? This brownie has everything-a fudgy brownie base, topped with a creamy oreo-cream cheese mixture and then topped again with a decadent ganache.
I think that these would freeze well, so really there is no reason to not go out and make these brownies right away (you can thank me later!)
Oreo Truffle Brownies
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup cocoa powder
1 ⅓ cups all-purpose flour
½ teaspoon Kosher salt
30 Oreo cookies
6 ounces cream cheese, softened to room temperature (I used a little less)
1 cup heavy cream
10 ounces semi-sweet chocolate chips
Preheat oven to 350° F. Line a 9×13-inch baking pan with aluminum foil, leaving an overhang on the two long sides to make it easier to lift out the brownies later. Spray foil with cooking spray and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, and continue to mix, scraping down the bowl as necessary. Add vanilla, salt, cocoa, and flour. Mix until just incorporated, do not over mix.
Spoon batter into the prepared pan and bake for 20-25 minutes, until a toothpick comes out with just a few crumbs attached. Cool completely.
While the brownies are cooling, make the Oreo truffle layer. In the bowl of a food processor, pulse cookies into fine crumbs. Add the cream cheese and pulse until combined and mixed together.
Once brownies are completely cool, spread the Oreo truffle layer over brownies using an offset spatula and/or clean hands – this layer doesn’t have to be perfect, since it will be covered with ganache.
To make the ganache, heat the cream in small saucepan over medium heat until it simmers. Meanwhile, place the chocolate chips in a medium heat-proof bowl. Pour the hot cream over the chocolate, and allow to sit for 2-3 minutes. Whisk the cream and chocolate together until the chocolate is completely melted and smooth. Pour the ganache over Oreo layer and spread with an offset spatula. Chill in the refrigerator or freezer until fully set. To slice and serve, lift the brownies out of the pan using the foil overhang, then use a sharp knife to cut into desired sized squares.