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Cookies and Cream Buttercream Brownies

Great photo, right?  Imagine this...the brownies taste even more delicious than they look in the photo!  This recipe was created by the spectacular dessert maker, Liz Horne.  Liz is the author of the blog "Sweet Things by Lizzie" - don't miss it.  Easy to make and loved by all.  Make some today or next time you are called upon to whip something up for a bake sale, this should be your go-to recipe.

Ingredients - Brownies

  • 4 ounces unsweetened chocolate
  • 3/4 cup unsalted butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 20 Oreo cookies plus 13 for the topping

Ingredients - Marshmallow Buttercream

  • 1 cup unsalted butter at room temperature
  • 1 and 1/4 cup Fluff
  • 2 teaspoons vanilla
  • 1 and 1/2 cup confectioners sugar
  • pinch of salt

Ingredients - Chocolate Ganache

  • 3/4 cup semi sweet chocolate chips
  • (1) 1.55 ounce Hershey’s milk chocolate bar
  • (1) 1.23 ounce  K’ul 70% dark chocolate bar
  • 1/3 cup heavy cream

Preparation

  1. Preheat your oven to 350 degrees
  2. Line a 13×9″ pan with parchment paper or aluminum foil. Butter the parchment or foil.  Make sure the paper or foil extends high enough to cover the entire pan
  3. Microwave chocolate and butter for one minute and stir until the chocolate is all melted. Pour into a larger mixing bowl
  4. Whisk in the sugar, vanilla and eggs to the melted chocolate and butter mixture
  5. Fold in the flour until it is just combined.  Do not over mix
  6. Pour the batter into your prepared pan
  7. Place the 20 Oreo cookies, 4 across and 5 down, on the batter.  Press them down, then cover with some batter so you don’t see the cookies anymore
  8. Bake for 15 minutes and rotate your pan.  Bake for another 10 to 15 minutes.  Brownies should be fudgy, so be careful not to over bake them
  9. Cool the brownies for 15 minutes and put them in the fridge while you make the buttercream
  10. In your mixer with a wire whisk, mix the butter and Fluff until combined
  11. Add vanilla, pinch of salt and confectioners sugar.  Whip until smooth and creamy
  12. When the brownies are completely cool, spread the buttercream over the top
  13. Take your 13 remaining Oreo cookies and cut each one into 1/4s. Distribute them evenly over the top of the buttercream
  14. Make the ganache
  15. Heat the cream until very hot
  16. Break up the chocolate bars and place into a heat safe bowl
  17. Add chocolate chips and pour hot cream over the chocolate.  Mix until it is completely melted and smooth
  18. Drizzle the ganache immediately over frosted brownies
  19. Place back in the fridge until completely chilled
  20. Take the brownies out of the foil or parchment and cut into pieces with a very sharp knife
  21. Store in an airtight container in the fridge for up to a week

Makes: 24 large brownies

Prep time: 45 minutes

Bake time: 25-30 minutes

Recipe and photo reprinted with the permission of Liz Horne

$ 0.00

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