Oreo Truffle Brownies

Yesterday, the baking bug hit me and I decided to try something new from my Recipes to Try board on Pinterest. I went with Oreo Truffle Brownies.

The original pin is from Chef in Training.

Chef in Training

The recipe is basically taking the Oreo Truffles I've made in the past and spreading them over some brownies.  

I gathered my supplies…

The original pin gives directions on how to make brownies from scratch. I decided to take a short cut and used the boxed stuff. Not only is it easier, but I've tried making brownies from scratch before and they never turn out as good as the box mix. However, I did decide to try a different brand of brownie mix. Usually I go with Betty Crocker but this time I gave Duncan Hines a shot.

I whipped up the brownies as directed on the box. While they were cooling, I got the truffle layer together. You just take softened cream cheese and mix it with finely crushed Oreos. I threw the mixture on top of the cooled brownies.

It was a little challenging to spread out the mixture on top of the brownies. I found that using a small spatula was the easiest way to do it.

Once the cheese cream mixture was spread on top, I melted some chocolate…

Sorry it's blurry

And evenly spread it on top.

Right after spreading the chocolate on top, I poured some crushed Oreos on top to garnish.

Then I covered the brownies and threw them in the fridge for 2 hours so the chocolate could harden.

Then enjoy!

The Verdict: These are delicious and very rich. In addition, they were super easy to make. I will say that when I was slicing the brownies, a few of them had the truffle layer separate from the brownie layer.

Things to Consider/Change: I wouldn't really change anything with this recipe. Perhaps if I were to make these again, I would bake the brownies in a smaller dish so the brownie layer turned out a bit thicker.

Oreo Truffle Brownies

adapted from Chef inTraining

1 box of brownie mix

Ingredients for brownie mix (eggs, oil, water)

1 package of Double Stuff Oreos

4 oz of softened cream cheese

10 oz of dipping chocolate

• Bake brownies as directed on the box. Allow to cool.
• Crush Oreos in food processor or in a zip lock bag with rolling pin. Using your hands, mash softened cream cheese and crushed Oreos until well combined. Start with 4oz of cream cheese and add more if desired.
• Spread layer of Oreo truffle on top of cooled brownies.
• Melt chocolate and pour on top of the Oreo truffle layer.
• Sprinkle additional crushed Oreos on top of the chocolate.
• Cover and put into the fridge until set.

Brownie Hearts and Brownie Bites

Remember that bake sale I mentioned a week or so ago? Well, in addition to making the failed heart shaped cupcakes, I also made some heart shaped brownies.

The idea came from this pin from Martha Stewart for Brownie Hearts and Brownie Bites.

Martha Stewart

Instead of using Martha’s recipe, I decided to make the Oreo Brownies with Buttercream Frosting that I've made in the past. I didn't take any process pictures of making the brownies, but if you’d like to see the recipe you can check out that post.

I whipped up the Oreo Brownies and let them cool. Thankfully, I happened to have a heart shaped cookie cutter, so I used that to cut the brownies up.

I had some red food dye on hand so I used that to turn the butter cream pink.

I just did a light pink.

I iced the brownies…

then topped with crumbed Oreos.

I had some left over brownie pieces from in between the heart cutouts. Martha suggests rolling up the left over brownie into balls and covering in coco or sugar to make brownie bites/truffles. I gave it go.

The brownies did not roll up nicely. I couldn't get them to form perfectly round. Nonetheless, I covered them in Hershey’s coco.

They were okay. I thought the coco was a bit over powering. Perhaps they would be better covered in sugar? I only made a few of them so I didn't bring them to be sold at the bake sale, just the brownie hearts.

Ice Cream Cupcakes

I’ve had these ice cream cupcakes pinned for quite some time and decided to give them a shot the other night.

a Pumpkin & a Princess

The original pin called for a cupcake bottom, topped with ice cream & frosting.

The night I decided to make these bad boys, it was about 100 degrees and I don’t have central air. So, it goes without saying, that there was no way I was turning on the oven! What I decided to do was combine the ice cream cupcakes idea with another pin – Oreo mint chocolate chip freeze.

Just a Pinch

This pin called for a no-bake Oreo bottom. So I gathered up my supplies…

I used my food processer to chop up the Oreos and mixed them up with some melted butter. I just eye balled how many Oreos to use and how much butter.

I took the mixture and pressed them into the bottom of the pan.

I spread some syrup on top of the Oreo layer.

I put the cupcake pan in the freezer for an hour so that the Oreo crust would harden up.

After the hour was up, I put softened (green!) Mint Chocolate Chip Ice Cream on top of the syrup layer.

Then back in the freezer they went to harden up. I left them in there for another hour or so.

Once I was ready to serve, I topped them with whipped cream & mini chocolate chips.

The Verdict: These were delicious and super easy! I would definitely make them again. Unfortunately, mine didn’t look quite as good as the original. When I make them again, I would take the extra minute or two to press the ice cream in a bit more.

Things to Note/Consider: Next time I make these, I will use chocolate fudge instead of chocolate syrup. The syrup was way to messy. I meant to use fudge to begin with but I grabbed the wrong item from the grocery store by mistake. Another option would be to use caramel instead of fudge.

Be warned that they start to melt very quickly! So eat them immediately once they are out of the freezer.

Brownie Cookie Candy Goodness

I’ve been meaning to try this pin for quite some time. It reminds me alot of this pin I tried a while ago.

couponersunited

Unfortunately, I do not know the original source site but the picture linked back to couponersunited. There were a few good tips in the comments section – like using Oreos as a substitute for the Reese’s and to use cupcake liners.

I gathered up my ingredients.

I didn’t read the directions well and ended up buying the wrong cookie dough. The directions called for the break apart kind. However, I made it work. I’m sure you could also use a home made recipe as well.

Start by layering the cookie dough in the bottom of the cupcake liners and push down.

I just eyeballed how much cookie dough to put in.

Next up is layer #2.

I decided to try both Reese’s & Oreos.

Then finally, cover the Oreos or Reese’s with brownie batter.

The Reese’s were easier to cover then the Oreo’s.

I baked them at 350 for 17 minutes.

Once I took the brownie treats out of the pan, I noticed the strangest thing. A layer of orange was on the bottom of the cupcake pan. Turns out that the cute, new cupcake liners I used...

didn’t hold up so well and the color ran.

Oh well! Anyway here’s the end result...

The Verdict: This recipe was very easy to make and the Oreo ones were delicious! I would definitely make those again. However, I was not a big fan of the Reese’s ones. The Reese’s completely melted, which made it difficult to eat. All I could taste was the peanut butter.

Things to Note/Consider: The Reese’s ones would probably taste better if I had the pan that they used in the original picture. The ratio of cookie to Reese’s to brownie was off in my cupcake pan. There just wasn’t enough room for all the cookie dough needed to off set the peanut butter.