Oreo Truffle Brownies

Oreo + Truffle+ Brownies = Chocolate Overload!

 

Seriously, is there such a thing as too much chocolate in one bite? I don't think so. This dessert from Chef in Training is chocolatey goodness. It's like the Oreo Truffles I posted years ago on top of brownies, topped with melted chocolate chips.


The dessert needs to be refrigerated, but I suggest letting it sit out for a while before cutting so the chocolate topping softens enough to cut through without cracking. I grated some white chocolate on top of mine, but feel free to get creative and top with nuts or sprinkles or something.

Oreo Truffle Brownies
1 c. butter, softened

2 c. sugar

4 eggs

1 t. vanilla

½ c. unsweetened cocoa

1⅓ c. flour

½ t. salt

Oreo Truffle Layer:

1 pkg. Double Stuffed Oreos

6-8 oz. cream cheese, softened, add more as needed

Chocolate layer:

1½ c. milk chocolate chips

½ c. semi-sweet milk chocolate chips

1 T. shortening

Preheat oven to 350°.  Grease 9x13-inch pan. Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into pan. Bake for 20-25 minutes. Allow to cool completely.

 

While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a plastic bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands or a spoon, mash softened cream cheese and crushed Oreos until well combined. Start with 4 ounces and keep adding until desired consistency is reached. When brownies have cooled completely, place layer of Oreo truffle on top.

Chocolate Layer:

Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth. Evenly spread over the top of Oreo Truffle layer. Let set up in fridge before cutting into.

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Chocolate Chip Cookie Cups with Panna Cotta Milk

You know you have to have milk with your chocolate chip cookie and Rachael from Spache the Spatula made it even easier by putting the "milk" inside cookie cups. The panna cotta milk is made with cream and gelatin so it sets and won't spill out when you bite into them. Creative, pretty and deliciously sweet.

First you make the chocolate chip cookie cups. The recipe is for regular size muffin cups, but I used my mini-muffin pan to make cute, almost bite-size treats.

I bought a tart tamper years ago and it still works great for recipes like this.

Since it's close to St. Patrick's Day, I decided to turn the milk green. I added 3 drops of green food coloring. I really should have taken more photos of the white though because it's very pretty and obviously looks more like the milk that it's supposed to be.

Chocolate Chip Cookie Cups with Panna Cotta Milk 
Cookie cups:
1/2 c. butter
1/4 c. dark brown sugar
1/4 c. + 1 T. granulated sugar
1 large egg
1 t. vanilla 
2 c. flour
¼ t. baking powder
¼ t. kosher salt
½ c. chocolate chips
Panna cotta milk:.
½ c half-and-half
½ pack gelatin (scant ½ T.)
1 c. heavy whipping cream
3 T. granulated sugar
Pinch of salt

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars for 5 minutes. Add in the egg and vanilla and beat on medium-high speed for another 5 minutes. Turn the mixer speed to low and add in the flour, baking powder, salt, and chocolate chips; mix until combined.

Spray a standard or mini-muffin pan with nonstick spray.

Press (using tamper or hand) 2 to 3 tablespoons of dough into each standard muffin cup or about half of that for the mini-muffin cups. Place the muffin pan in the freezer.

Preheat the oven to 350°. When the oven is heated, remove the muffin pan from the freezer. Bake the cookie cups for 10 minutes for standard or 7 minutes for mini. Remove them from the oven and press down the cookie cup centers to re-form the cup shape. Place the cookie cups back in the oven for 2 to 5 more minutes until just baked.

Remove the cookies from the oven and allow to cool for a few minutes in the tin before turning them out to cool further.

Pour the half-and-half into a small saucepan. Sprinkle the gelatin over the top and allow to sit for a few minutes. Turn the heat on medium-low and stir until the gelatin is dissolved. Add in the cream, sugar, and salt, and cook for 5 to 10 more minutes, stirring, until the sugar is dissolved, being sure not to boil.

Pour the mixture into the cooled cookie cups (on a baking sheet in case of any leakage). Refrigerate for at least 5 hours.

Leftover panna cotta milk can be poured into ramekins or other containers and refrigerated as well.

This tastes delicious too! Two desserts in one. BONUS!

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