Oreo Stuffed Brownies
Oreo Stuffed Brownies
Ingredients
- 14.3 oz package Oreos
Brownie Batter
- 1 cup granulated sugar
- 1/2 tsp instant coffee granules
- 3/4 cup salted butter 1 1/2 sticks
- 6 tbsp semisweet chocolate chips
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 1/2 tsp salt
Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
Instructions
Brownie Batter
- Preheat oven to 350 degrees F and grease a 9×9" baking pan with nonstick cooking spray.
- Cut butter into chunks and place in microwave-safe bowl. Microwave for 15 seconds at a time until melted.
- Whisk sugar, coffee, and melted butter together.
- Using the same dish used to melt butter, microwave the chocolate chips for 15 seconds at a time until melted, stirring between intervals. Add the melted chocolate to the mixing bowl and whisk to combine.
- Beat in eggs and vanilla.
- Sift in flour, cocoa, and salt. Stir just until combined.
- Spread half of batter in prepared pan and arrange a single layer of whole Oreos on top (I used 16 cookies). Spread remaining batter over Oreos.
- Bake in preheated oven for 20 minutes, or until no longer gooey in center. Cool for at least an hour.
Ganache
- Place chocolate chips in small bowl.
- Pour heavy cream into microwave-safe bowl and heat for 30-60 seconds, or until hot but not boiling. Pour hot cream over chocolate chips, let sit for 5 minutes, and then whisk until smooth.
- Spread ganache over cooled brownies and sprinkle with crushed Oreos (there will be extra Oreos – you’re welcome).
- Cool until ganache sets before slicing and serving.
This article and recipe adapted from this site
