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



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


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


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.


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


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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