09 August 2009

Recipe: Oreo Brownies



From Denny: Nicknamed chocolate butter bombs by those who love them, try this brownie for your next special occasion!

Make and take: Brownies must be kept chilled. For added lasting power at room temperature, cut into squares and freeze before transporting them.

Hands on time: 20 minutes
Total time: 1 hour
Serves: 96

Ingredients:

FOR THE OREO LAYER:

1 (18-ounce) package Oreo cookies

1/2 cup pecans

1 cup (2 sticks) unsalted butter, melted

For the chocolate layer:

6 ounces bittersweet chocolate

3/4 cup heavy cream

1 1/2 tablespoons confectioners' sugar

5 tablespoons Kahlua

FOR THE WHITE CHOCOLATE LAYER:

6 ounces white chocolate

6 tablespoons heavy cream

1 1/2 tablespoons confectioners' sugar

For the chocolate ganache:

6 ounces bittersweet chocolate

3/4 cup heavy cream

3/4 cup (1 1/2 sticks) unsalted butter

Directions:

To prepare the Oreo layer: Crush Oreos and pecans in blender until smooth. Add melted butter. Press into bottom of a 12-by-8-inch pan. Freeze while you prepare the next layer.

To prepare the chocolate layer: In a double boiler (or in the microwave, in 30-second intervals), melt chocolate with cream, sugar and Kahlua. Stir well. Spread the mixture on the Oreo layer and freeze for 15 minutes.

To prepare the chocolate ganache: In double boiler, melt chocolate in cream and butter. Spread over the white chocolate layer and freeze for 15 minutes or chill in refrigerator until set.

Cut into 1-inch squares. Store in the refrigerator until serving time, or freeze before transporting so the squares are slightly thawed but still cold at serving time.

Notes:

Serve tiny squares of these super-rich treats on a plate with fresh strawberries.

Nutrition:

Per serving:
107 calories (percent of calories from fat, 73), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 15 milligrams cholesterol, 39 milligrams sodium.


oreo brownies, brownies
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