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.

Therefore, it's only right that I tweak the recipe. I made a version using the special edition Gingerbread Oreos, a blondie base, and white chocolate, and just a few days ago I decided to go all minty. This recipe was a HUGE hit at my husband's work, and my husband declared them to be the best brownies ever. Why choose between brownies, Oreos, and peppermint bark when you can combine them together?





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 (semi-sweet, dark, or milk; suit your tastes)
crushed peppermints

Instructions

Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a well-greased 9X13 pan. Bake at 350 F for 22-27 minutes. Allow to cool completely.

While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock 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.

When the brownies have cooled completely, smooth layer of Oreo-cream cheese mix on top.

Melt the chocolate and pour and spread evenly over the top of the Oreo truffle layer. Top with reserved Oreo crumbles and peppermint bits. Cover and put in fridge until set. Try not to EAT THEM ALL.

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