FUDGY COOKIES AND CREAM BROWNIES #DESSERT #CHOCO
These Cookies and Cream Brownies have the best Oreo enhance and were a HUGE hit! A fudgy brownie formula beat with an Oreo-filled white chocolate besting. These are overly simple to make as well!
Simple COOKIES AND CREAM BROWNIES
Its a well known fact that I cherish Oreo enhanced treats. I just have a huge amount of them on the blog. From a No Bake Oreo Cheesecake and Ultimate Oreo Cheesecake, to an Oreo Chocolate Cake and Oreo Cheesecake Brownie Trifle, and there's bounty more where that originated from. It wouldn't have been long until I stuffed those heavenly little treats into a brownie!
Furthermore, these aren't only any brownie. The center points fell totally infatuated with them. In the wake of cutting them up, I added them to a tubberware compartment that wasn't generally enormous enough so I simply secured the top with clear wrap. Not actually my standard impenetrable capacity work, yet momma was drained.
Anyway the center points tagged along and in all respects immediately educated me that they were too great to not store them better. So he snatched a cake stockpiling compartment (far greater than required for putting away brownies) and place them in there for safety's sake. He at that point ate off of them throughout the following couple days. He ordinarily shares treats with companions, however not these brownies! They are SO great!
INGREDIENTS :
OREO BROWNIE LAYER :
- 3/4 cup (168g) unsalted butter
- 2 oz semi-sweet chocolate, coarsely chopped
- 2 cups (414g) sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
- 1 cup (130g) all-purpose flour
- 1 tsp salt
- 2 cups (153g) chopped Oreos (about 13–14 Oreos)
COOKIES AND CREAM LAYER :
- 12 oz (about 2 cups) white chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 3 1/2 tbsp (26g) powdered sugar
- 1 3/4 cups (138g) chopped Oreos (12 Oreos)
INSTRUCTIONS :
- Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
- Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
- Add the sugar and whisk until combined.
- Add the eggs and vanilla extract and whisk together to combine.
- Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
- Stir in the chopped Oreos.
- Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
- Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
- Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
- Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
- Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
- Store the leftover brownies in an air tight container at room temperature for up to a week.
For more detail : http://bit.ly/30LzX3s
