Oreo Truffle Brownies
Posted by on November 27, 2012, 8:39 pm
Once again, for the dia de gracias (that’s Thanksgiving for those of you who don’t habla Espanol), my mom requested that I make something aside from pie to go along with all the pie which would be consumed for dessert. On la dia de gracias. (Don’t worry. I made pie too. We’ll get to that some other time.)
And ONCE AGAIN, Mel’s Kitchen Cafe won with an Oreo related recipe. It has been my own personal experience that any Oreo related recipe, is a good recipe. With the exception of Oreo pudding poke cake (please excuse me while I gag at the memory of every pudding poke cake ever).
Oh that Mel. I love her kitchen. And her cafe. And her kitchen cafe. This recipe is so dang easy to follow, and the only thing I changed is that I used an entire package of Oreos, as opposed to just 26 (with any problems you may have in life, if there is doubt, always go with an entire package of Oreos. It makes sense, right?). Yeah, so, this is the kind of thing that you make and think “Oh. Okay. Yeah, these are pretty good. Let’s just put these leftover ones in the fridge.” And then two hours later, you find yourself going back to the fridge for 5. It’s okay. It’s natural. It happens to everyone. It’s part of growing up.
Oreo Truffle Brownies
recipe slightly adapted from: Mel’s Kitchen Cafe
For the brownies:
1 (12-ounce) bag semisweet chocolate chips
1 cup butter (2 sticks)
1 1/2 cups granulated sugar
1 teaspoon vanilla
4 large eggs
1 1/2 cups flour
1/2 teaspoon salt
Oreo Truffle and Topping:
an entire package of Oreo cookies
8 ounces cream cheese, light or regular, softened
4 ounces white chocolate or white almond bark
For the brownies, preheat oven to 350 degrees. In a medium saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from heat when the chocolate is fully melted. In the same pot, whisk in the sugar and vanilla. Then add eggs, blending fully one at a time. Add the flour and salt and stir until well combined. Pour the batter into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn the heat down to 325 degrees and bake for 10 more minutes. Remove from the oven and let the brownies cool completely.
For the Oreo truffle topping, crush the Oreo cookies and mix with the softened cream cheese until the mixture is well-combined. I find the best method is to lightly crush the Oreo cookies and then mix the cookies with the cream cheese in an electric stand mixer, food processor or with a handheld mixer. Lightly press the Oreo truffle mixture over the cooled brownies.
In a small microwave-safe bowl, melt the chocolate or almond bark on low power at 30-second intervals, stirring in between, until melted and smooth. Pour the chocolate into the corner of a ziploc bag. Carefully snip a small piece off the corner and drizzle the chocolate across the brownies. Alternately, you can cut the brownies into squares and then drizzle with the chocolate. Chill the brownies in the refrigerator until the chocolate is set (10-20 minutes). Cut into slices and serve. In my opinion, these brownies taste best chilled but you can also serve them at room temperature.
*note from Sandi: I will mention that my first round of melting white chocolate chips in the microwave failed. I know. What? I think it was the quality of the chocolate? I’m not sure. It just got really dry and crumbly. So I chopped up some white baking chocolate and mixed a tiiiiiiny bit of oil in with it. That did the trick.
And these are so super simple, you only get one picture. Mostly because I made these ON Thanksgiving and who has time to take pictures of processes on days like that? But also, these are so super simple. As I already stated.
I can’t be scientifically accurate here, or anything, but I’m pretty sure these will taste better if you serve them on a snowflake platter. Probably.