These are chocolate BOMBS. Dense brownies with Double Stuf Oreo cookies baked inside, topped with chocolate ganache, and a couple of fresh raspberries. SO GOOD. The raspberries are, of course, optional, but seeing as how there is so much richness happening here, I found the berries’ flavor and texture to be a great way to break up the chocolate explosion.
This recipe makes about 12 brownies.
For the brownies you’ll need:
4 oz. unsweetened chocolate
1 1/2 sticks unsalted butter
2 c. granulated sugar
2 t. vanilla
1 c. flour
12 Double Stuf Oreos
For the chocolate ganache you’ll need:
4 oz. semi-sweet chocolate
2 T. whole milk
1 T. unsalted butter
Pre-heat oven to 350 degrees (F).
To make the brownies, melt the butter and the chocolate in a microwave-safe bowl on high for 90 seconds. Mix until the butter and chocolate are all combined, and all the chocolate is melted. Stir in the sugar, and then add the eggs, one at a time. Add the vanilla. Then stir in the flour until just combined.
Put a heaping spoonful of brownie batter into 12 paper-lined cupcake tins. Place one Oreo in each tin, pressing it gently into the batter. Cover with another heaping tablespoon of batter, so the top and the sides of the cookie are completely covered. (Be careful not to fill the tin to the top, though—it should be about 3/4 of the way full.)
Bake for about 20-23 minutes until the brownie is set (but do not overbake, they’ll set a little more as they cool, and overbaking will dry them out). Allow them to cool in the pan for at least 10-15 minutes before transferring to a wire rack to finish cooling.
Once the brownies are cool, make the ganache. Put the chocolate and milk into a small microwave-safe bowl and cook in the microwave for 20 seconds on high. Stir, and repeat until the chocolate is completely melted (it will take about a minute). Then stir in the butter until it’s melted and combined. Dip each brownie into the ganache, allowing the excess to drip off before inverting the brownie. Place each ganache-topped brownie back onto the wire rack and top with some fresh raspberries.
My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.com, Barnes & Noble, and Indiebound.com!