At Christmas, I usually end up making a few batches of Oreo truffles. Both sides of our family absolutely loves them! Josie, author of Pink Parsley, posted this recipe for Oreo Turffle Brownies and I knew I needed to give them a try. I made them for Easter to bring to our family celebrations and everyone loved them! I do not make brownies very often at home because it is normally just Ron and I (a little for Kellen too) eating them. However, on holiday I like to splurge and make something delicious to share.
These brownies are fantastic! They are so rich and decadent, but it is hard to eat just one. Ron claimed some of the leftover to share with his friends at his lab, but the rest is for me.....
If you are looking for an amazing brownie recipe that will impress give these a try.... they are amazing.
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
½ cup cocoa powder
1 ⅓ cups all-purpose flour
½ tsp salt
30 Oreo cookies
6 oz cream cheese, softened to room temperature
1 cup heavy cream or half-and-half
10 oz semi-sweet chocolate chips
Preheat oven to 350° F and line a 9x13-inch baking pan with aluminum foil, leaving a little extra to hang over the two long sides. Spray with cooking spray and set aside.
Cream butter and sugar together with an electric mixer until light and fluffy. Add eggs one at a time, and mix well, scraping down the bowl if necessary. Add vanilla, salt, cocoa, and flour. Mix until just combined, being careful not to over mix.
Pour batter into the prepared pan and bake for 20-30 minutes, until a toothpick comes out clean. Allow Brownies to cool completely.
While the brownies are cooling, make the Oreo truffle layer. Add cookies to a food processor and pulse till crumbs are fine. Add cream cheese and process till smooth.
Once brownies are completely cool, carefully spread the Oreo truffle layer over brownies with a spatula- this 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 is simmering. Meanwhile, place the chocolate chips in a bowl. Pour the hot cream over the chocolate, and whisk until the chocolate is melted and smooth. Pour the ganache over Oreo layer and spread with an spatula. Chill in the refrigerator 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 small squares. Keep refrigerated between serving.