Bready or Not Original: Peppermint Oreo Truffle Brownies
This Bready or Not original remakes traditional Oreo Truffles in a brownie bar form that's a lot more convenient to make.
*Note that original or all-chocolate Oreos or even new Thin Oreos may be used; just add another 1/2 teaspoon peppermint extract to either the Oreo layer or top chocolate layer. However, don't use Double Stuf. You want more cookie crumbs!
Course: Dessert, Snack
Keyword: bars, brownies, chocolate, mint, oreo
Author: Beth Cato
1cupunsalted butter2 sticks, softened
1/2tspespresso powderoptional but awesome
1 1/3cupsall-purpose flour
1packageCool Mint Oreos*or Peppermint Oreos
8ouncescream cheese1 block, softened
10 - 12ounceschocolate chipsmint, semi-sweet, dark, or milk; add more peppermint extract if desired
1/4cupcrushed peppermint bits
Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and coat with nonstick spray or butter well.
In a mixing bowl, cream together the butter and sugar. Add eggs, followed by the two extracts, salt, cocoa, and flour. Don't overbeat.
Pour batter into the prepared pan. Bake for 22 to 27 minutes. Cool completely.
While the brownies are cooling, make the Oreo truffle layer. Crush Oreos in a food processor or by putting them in a sealed gallon bag and smashing them with a rolling pin until rendered to crumbs.
Reserve 1/4 cup of Oreo crumbs for topping. Place the rest of the crumbs in a large bowl, and use a big spoon to mash the Oreos into the softened cream cheese until the color is consistently black.
Smooth the Oreo-cream cheese mix atop the cooled brownies, using an offset spatula to get right to the edges.
To finish off the truffles, melt the chocolate either on the stovetop or in the microwave, and pour it over the Oreo layer. Smooth it out evenly. Immediately top with the reserved Oreo crumbs and peppermint bits.
Refrigerate until set, about 15 to 20 minutes. If it's too soft, and it will smear when cut; too hard, and it will crack. Use the foil to lift the brownies onto a cutting board, then slice into bars.
Store in a sealed container in the fridge, with waxed paper between the stacked layers. Keeps for at least a week.