Bready or Not: Oreo Truffle Brownies & Peppermint Oreo Truffle Brownies
I love Oreo truffles; I HATE coating all the balls in chocolate.
Therefore, I was thrilled to find Chef-in-Training's Oreo Truffle Brownie recipe. Actually, not only is it a heck of a lot easier to make, but I think they honestly taste better than the individual truffles. It's like a brownie covered with chocolate bark. WANT.
I made the original version and then I decided to tweak it using the holidays varieties of Oreos. I did it with Gingerbread Oreos, a blondie base, and white chocolate, and found the gingerbread flavor just wasn't as intense as I hoped it would be.
However, then I decided to go pepperminty. That was a success. My husband declared them to be the best brownies ever.
I am posting my slightly tweaked version of the original recipe and below that is peppermint. And now I'm pondering a version using maple creme cookies...
Oreo Truffle Brownies
modified from the original at Chef-in-Training
Ingredients
1 cup butter, softened
2 cups white sugar
4 eggs, room temperature
1 tsp vanilla extract
1/2 cup unsweetened cocoa
1 1/3 cups flour
1/2 tsp salt
1/2 tsp espresso powder (optional, but recommended)
1 package Oreos
8 oz cream cheese, softened
10 to 12 ounces of chocolate (semi-sweet, dark, or milk; suit your tastes)
Instructions
1) Line a 9x13 pan with aluminum foil and coat with nonstick spray or butter well.
2) In a mixing bowl, cream together butter and sugar. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into the prepared pan. Bake at 350 F for 22-27 minutes. Allow to cool completely.
3) While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a sealed bag and smashing them until finely ground with a rolling pin. Reserve 1/4 cup of Oreos for topping. With the bulk of the crushed Oreos, use your hands or a big spoon to mash softened cream cheese and Oreos until well combined.
4) When the brownies have cooled completely, smooth layer of Oreo-cream cheese mix on top.
5) Melt the chocolate and pour and spread evenly over the top of the Oreo truffle layer. Top with reserved Oreo crumbles. Refrigerate until set, 10-15 minutes, then slice (if the chocolate gets too hard, it will crack as you cut it).
OM NOM NOM.
---
This recipe originally posted on BakeBakeBake.
Peppermint Oreo Truffle Brownies
modified from the original at Chef-in-Training
Ingredients
1 cup butter, softened
2 cups white sugar
4 eggs, room temperature
1 tsp vanilla extract
1/2 teaspoon peppermint extract
1/2 cup unsweetened cocoa
1 1/3 cups flour
1/2 tsp. salt
1 package Cool Mint Oreos*
8 oz cream cheese, softened
10 to 12 ounces of chocolate (mint, semi-sweet, dark, or milk; suit your tastes; add more peppermint extract if you wish)
crushed peppermints
*Note that if you don't have Cool Mint Oreos, you can use original and add 1/2 teaspoon peppermint extract to the Oreo or chocolate layers.
Instructions
1) Line a 9x13 pan with aluminum foil and coat with nonstick spray or butter well.
2) In a mixing bowl, cream together butter and sugar. Add eggs and blend well. Add vanilla, peppermint extract, salt, cocoa and flour. Don’t overbeat. Pour into the prepared pan. Bake at 350 F for 22-27 minutes. Allow to cool completely.
3) While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a sealed bag and smashing them until finely ground with a rolling pin. Reserve 1/4 cup of Oreos for topping. With the bulk of the crushed Oreos, use your hands or a big spoon to mash softened cream cheese and Oreos until well combined.
4) When the brownies have cooled completely, smooth layer of Oreo-cream cheese mix on top.
5) Melt the chocolate and pour and spread evenly over the top of the Oreo truffle layer. Top with reserved Oreo crumbles and peppermint bits. Refrigerate until set, 10-15 minutes, then slice (if the chocolate gets too hard, it will crack as you cut it).
OM NOM NOM again.
Therefore, I was thrilled to find Chef-in-Training's Oreo Truffle Brownie recipe. Actually, not only is it a heck of a lot easier to make, but I think they honestly taste better than the individual truffles. It's like a brownie covered with chocolate bark. WANT.
I made the original version and then I decided to tweak it using the holidays varieties of Oreos. I did it with Gingerbread Oreos, a blondie base, and white chocolate, and found the gingerbread flavor just wasn't as intense as I hoped it would be.
However, then I decided to go pepperminty. That was a success. My husband declared them to be the best brownies ever.
I am posting my slightly tweaked version of the original recipe and below that is peppermint. And now I'm pondering a version using maple creme cookies...
Oreo Truffle Brownies
modified from the original at Chef-in-Training
Ingredients
1 cup butter, softened
2 cups white sugar
4 eggs, room temperature
1 tsp vanilla extract
1/2 cup unsweetened cocoa
1 1/3 cups flour
1/2 tsp salt
1/2 tsp espresso powder (optional, but recommended)
1 package Oreos
8 oz cream cheese, softened
10 to 12 ounces of chocolate (semi-sweet, dark, or milk; suit your tastes)
Instructions
1) Line a 9x13 pan with aluminum foil and coat with nonstick spray or butter well.
2) In a mixing bowl, cream together butter and sugar. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into the prepared pan. Bake at 350 F for 22-27 minutes. Allow to cool completely.
3) While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a sealed bag and smashing them until finely ground with a rolling pin. Reserve 1/4 cup of Oreos for topping. With the bulk of the crushed Oreos, use your hands or a big spoon to mash softened cream cheese and Oreos until well combined.
4) When the brownies have cooled completely, smooth layer of Oreo-cream cheese mix on top.
5) Melt the chocolate and pour and spread evenly over the top of the Oreo truffle layer. Top with reserved Oreo crumbles. Refrigerate until set, 10-15 minutes, then slice (if the chocolate gets too hard, it will crack as you cut it).
OM NOM NOM.
---
This recipe originally posted on BakeBakeBake.
Peppermint Oreo Truffle Brownies
modified from the original at Chef-in-Training
Ingredients
1 cup butter, softened
2 cups white sugar
4 eggs, room temperature
1 tsp vanilla extract
1/2 teaspoon peppermint extract
1/2 cup unsweetened cocoa
1 1/3 cups flour
1/2 tsp. salt
1 package Cool Mint Oreos*
8 oz cream cheese, softened
10 to 12 ounces of chocolate (mint, semi-sweet, dark, or milk; suit your tastes; add more peppermint extract if you wish)
crushed peppermints
*Note that if you don't have Cool Mint Oreos, you can use original and add 1/2 teaspoon peppermint extract to the Oreo or chocolate layers.
Instructions
1) Line a 9x13 pan with aluminum foil and coat with nonstick spray or butter well.
2) In a mixing bowl, cream together butter and sugar. Add eggs and blend well. Add vanilla, peppermint extract, salt, cocoa and flour. Don’t overbeat. Pour into the prepared pan. Bake at 350 F for 22-27 minutes. Allow to cool completely.
3) While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a sealed bag and smashing them until finely ground with a rolling pin. Reserve 1/4 cup of Oreos for topping. With the bulk of the crushed Oreos, use your hands or a big spoon to mash softened cream cheese and Oreos until well combined.
4) When the brownies have cooled completely, smooth layer of Oreo-cream cheese mix on top.
5) Melt the chocolate and pour and spread evenly over the top of the Oreo truffle layer. Top with reserved Oreo crumbles and peppermint bits. Refrigerate until set, 10-15 minutes, then slice (if the chocolate gets too hard, it will crack as you cut it).
OM NOM NOM again.