Oreo Brownie Cake

This one is my recipe. The men in my life love two things to the fullest -- brownies and Oreos; it never fails. So, I came up with an easy, indulgent recipe that would satisfy their sweet cravings. I have to admit... it's kinda sinful.

I decided to show you the easy way, using instant brownie mix, and I used my favorite kind -- Ghirardelli Chocolate Supreme. If you don't believe me, believe Oprah. She says it's the best brownie mix out there -- point, blank, period. 

We'll save homemade brownies for another post ;-)! 

Ingredients:

2 Boxes Ghirardelli Chocolate Supreme brownie mix
-- 2 eggs, 1/2 cup water, 2/3 cup vegetable oil

1.5 rows double stuf Oreo cookies (room temperature)

3/4 cup heavy cream

3/4 cup powdered sugar

2 tsps cinnamon

Process:

1) Preheat your oven as instructed on package. Spray two 9x9 cake pans with non-stick cooking spray and line with parchment paper so it's easy to remove the brownie layers.

2) Bake brownies as instructed on package. I like to add a tsp of cinnamon to each batch of brownies to bring out the chocolate flavor more. Insert a toothpick into the center of the brownie layers. If it comes out clean, they are done. Mine cook exactly 40 minutes. Also keep in mind that brownies continue to cook a little when they are cooling.

3) Let them cool in the pans for at least 30 minutes.

4) Then, the annoying part.... Take the 1.5 rows of Oreos and separate the cookies from the cream. Put the cream in a bowl and the Oreos in a plastic baggy. Make sure you don't put them in the fridge, otherwise it's VERY difficult to get the Oreos apart.

5) Microwave the the Oreo cream for 15-30 seconds. Make sure it's very warm and silky, but not cooking. Mix in 1/4 cup heavy cream and powdered sugar. If it's not thick enough for you, add another 1/4 cup of powdered sugar. Set aside to thicken more.

6) Take the bag of Oreo cookies and lightly crush them.

5) On serving plate with parchment paper (this is to keep it neat, as you will be decorating the cake), put your first brownie layer. Carefully invert your 9x9 cake pan. I just put it on my hand and peel off the paper then turn it the other way. On this layer, I always cut off the rounded top. It'll make the cake more level, making it stay together a lot better. We don't want our cake to fall apart.

6) Frost this layer with the Oreo cream and then top with half the crushed Oreos. Then, put the 2nd 9x9 brownie layer on top. Do NOT cut the top off this one. Keep it rounded.

7) Drizzle dark chocholate ganache on top. (You will use the 5 oz chocolate chips and remaining 1/2 cup heavy cream for this. See previous post for process). Make sure to let it drizzle down the sides. (The beauty is that the ganache makes the top layered brownie more fudgey, while the bottom brownie layer stays more cakey).

8) Crush the remaining Oreos into a fine powder. Use a mortar pestle, if necessary. Sprinkle on top of the ganache. Then, top that with a little powdered sugar to enhance the presentation. Remove the parchment paper from the bottom. The last step I like to do, is place one, whole Oreo right in the center. Voila! Enjoy!

Refrigerate this cake over night -- it's GREAT cold (or at any temperature, for that matter). Try this for your next party. People will be thanking you all night.

Stay sweet,

-Chels