I’m not a huge fan of oreo cookies on their own, but I love oreo flavored things. About a week ago I got this idea and decided to try to make it a reality. Sadly my first attempt was a complete failure. The different layers didn’t all mesh well together, not to mention I somehow managed to over-bake the brownie layer. The only good thing that came out of it was the amazing cookies n cream frosting.
Feeling a little discouraged, I decided to take a different approach and try again. I thought about an oreo truffle I like to make once in a while and used that as my inspiration. My second attempt – a complete success! Once you try one of these, it will be hard not to have another… and another… and another
Line your pan with parchment paper or non-stick foil so that it hangs over the edges a bit, lightly grease it, then line it with oreos. The foil/paper is to make it easier to lift the brownies out later. If you want to just cut the brownies while still in the pan, this isn’t necessary, just grease it.
Make the brownie batter. Mix the dry ingredients together. In a separate bowl cream the butter, sugar and vanilla. Add the eggs. Then add the dry mixture.
Spread the batter evenly over the oreos. Bake the brownies and allow them to cool completely.
Make the frosting. Use a food processor or blender to crush your oreos (they should be finely ground). Cream the butter, sugar, and vanilla together, add the powdered sugar gradually, then mix in the crushed oreos. Spread frosting over cooled brownies. Place the brownies in the fridge for about a half hour before adding the ganache.
Make the white chocolate ganache. Place the white chocolate chips and heavy cream in a small saucepan and heat over low to medium-low until everything is melted and combined. Be sure to scrape the sides and bottom of the pan often so it doesn’t burn. If it’s not mixing well, use a wire whisk until everything is combined. Remove from heat and allow to cool for a few minutes, then pour evenly over chilled frosting. Place back in the fridge for about an hour (or make them ahead of them and refrigerate overnight).
I cut them into individual pieces and placed each one it a cupcake wrapper.
I must warn you… These brownies are messy!
I don’t really see licking delicious frosting and ganache off your fingers as being that big of a problem though…
Oreo Dream Brownies
For the Brownies:
- 1 Cup Butter (2 Sticks)
- 2 Cups Sugar
- 4 Eggs
- 1½ tsp Vanilla Extract
- ½ Cup Dutch Processed Cocoa Powder
- 1⅓ Cups All-Purpose Flour
- ½ tsp Salt
For the Cookies N Cream Frosting:
- 3 Cups Powdered Sugar
- ½ Cup (1 stick) Butter, softened
- 4 oz Cream Cheese, Softened
- 1 Tbs Vanilla Extract
- 1 Cup Finely Crushed Oreos (about 12 cookies)
For the White Chocolate Ganache:
- 11-12 oz (about 2 Cups/1 Bag) White Chocolate Chips
- 1 Cup Heavy Whipping Cream
Make the Brownies:
- Preheat oven to 350°
- Line a 9×13 inch pan with parchment paper or non-stick aluminum foil and lightly grease it.
- Mix dry ingredients together and set aside.
- In a separate bowl, cream the butter, vanilla and sugar together.
- Add the eggs, one at a time.
- Gradually add the flour mixture until well combined.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.
Make the Cookies N Cream Frosting:
- Beat the butter, cream cheese, and vanilla on medium-high for about a minute.
- Add the powdered sugar ½ cup at a time, until fully incorporated.
- Add the oreo crumbs and mix well.
- Spread evenly over cooled brownies and chill in the fridge for about a half hour before adding the white chocolate ganache.
Make the White Chocolate Ganache:
- Place everything in a small saucepan and heat on low, stirring and scraping sides and bottom of saucepan often (you don’t want it to burn). If it doesn’t seem to be mixing together well, use a whisk until it does.
- Once everything is melted and well combined, remove from heat and allow it to cool for a few minutes.
- Pour ganache over chilled brownies that are already topped with cookies n cream frosting.
- Chill in the fridge for about an hour or until the ganache is fully set. Cut and serve!