From Denny: Nicknamed chocolate butter bombs by those who love them, try this brownie for your next special occasion!
Make and take: Brownies must be kept chilled. For added lasting power at room temperature, cut into squares and freeze before transporting them.
Hands on time: 20 minutes
Total time: 1 hour
Serves: 96
Ingredients:
FOR THE OREO LAYER:
1 (18-ounce) package Oreo cookies
1/2 cup pecans
1 cup (2 sticks) unsalted butter, melted
For the chocolate layer:
6 ounces bittersweet chocolate
3/4 cup heavy cream
1 1/2 tablespoons confectioners' sugar
5 tablespoons Kahlua
FOR THE WHITE CHOCOLATE LAYER:
6 ounces white chocolate
6 tablespoons heavy cream
1 1/2 tablespoons confectioners' sugar
For the chocolate ganache:
6 ounces bittersweet chocolate
3/4 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter
Directions:
To prepare the Oreo layer: Crush Oreos and pecans in blender until smooth. Add melted butter. Press into bottom of a 12-by-8-inch pan. Freeze while you prepare the next layer.
To prepare the chocolate layer: In a double boiler (or in the microwave, in 30-second intervals), melt chocolate with cream, sugar and Kahlua. Stir well. Spread the mixture on the Oreo layer and freeze for 15 minutes.
To prepare the chocolate ganache: In double boiler, melt chocolate in cream and butter. Spread over the white chocolate layer and freeze for 15 minutes or chill in refrigerator until set.
Cut into 1-inch squares. Store in the refrigerator until serving time, or freeze before transporting so the squares are slightly thawed but still cold at serving time.
Notes:
Serve tiny squares of these super-rich treats on a plate with fresh strawberries.
Nutrition:
Per serving: 107 calories (percent of calories from fat, 73), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 15 milligrams cholesterol, 39 milligrams sodium.
oreo brownies, brownies
