Triple Dark Chocolate Truffle Brownies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 7/16 cup Cocoa powder, regular
  • 7/16 cup Cocoa powder, dark
  • 1/4 tsp Salt
  • 1 1/2 cup Semi-sweet chocolate chips
  • 3 tsp Shortening
  • 1 1/4 cups Sugar
  • 1 tsp Vanilla extract, pure

• Snacks

  • 1 whole package Oreos

• Dairy

  • 10 tbsp Butter, unsalted
  • 4 oz Cream cheese

Found on sprinklesomesugar.com

Description

Ingredients

• 10 tablespoons unsalted butter
• 1 1/4 cups sugar
• 1/4 cup +3 tbs (regular) cocoa powder
• 1/4 cup + 3 tbs dark cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 4 oz cream cheese, cubed at room temperature
• 1 whole package Oreos (30 cookies)
• 1 1/2 cup semi-sweet chocolate chips
• 3 tsp shortening
• 10 tablespoons unsalted butter
• 1 1/4 cups sugar
• 1/4 cup +3 tbs (regular) cocoa powder
• 1/4 cup + 3 tbs dark cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 4 oz cream cheese, cubed at room temperature
• 1 whole package Oreos (30 cookies)
• 1 1/2 cup semi-sweet chocolate chips
• 3 tsp shortening

Directions

• Preheat oven to 325°. Line a 9x9 baking pan with parchment paper, set aside.
• Place butter, both cocoa powders and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Mix everything together until smooth. Stir in eggs and vanilla until combined. Pour in the flour and mix until everything is completely combined. The batter will be very thick and glossy.
• Pour the batter into your prepared baking pan and smooth it out until level. Bake for 22-25 minutes or until a toothpick comes out slightly moist with a little bit of batter left on it - the top will not look so wet anymore when they are done. This is what makes them fudgy. Let them cool completely in the pan.
• While the brownies are cooling, prepare the truffle layer. In a large food processor, add Oreo cookies and pulse into a fine crumb. Dump in cream cheese and pulse until a dough like consistency forms and you cant see the cream cheese anymore - it will form a large ball when its ready. Once brownies are completely cool, take chunks of the truffle mixture and pack it onto the brownie in an even layer.
• In a small bowl, melt the chocolate chips and shortening at 30 second increments in the microwave until completely smooth and pourable. Pour the chocolate on top of the truffle layer and spread it out with a rubber spatula into a smooth and even layer. Place tray back into the refrigerator for 20 minutes to allow the top to set up properly. Take the pan out, allow the brownies to come back to room temperature for at least 10 minutes for smoother cutting lines.
• Triple Dark Chocolate Truffle Brownies will stay fresh for up to 5 days stored in an airtight container.
• Preheat oven to 325°. Line a 9x9 baking pan with parchment paper, set aside.
• Place butter, both cocoa powders and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Mix everything together until smooth. Stir in eggs and vanilla until combined. Pour in the flour and mix until everything is completely combined. The batter will be very thick and glossy.
• Pour the batter into your prepared baking pan and smooth it out until level. Bake for 22-25 minutes or until a toothpick comes out slightly moist with a little bit of batter left on it - the top will not look so wet anymore when they are done. This is what makes them fudgy. Let them cool completely in the pan.
• While the brownies are cooling, prepare the truffle layer. In a large food processor, add Oreo cookies and pulse into a fine crumb. Dump in cream cheese and pulse until a dough like consistency forms and you cant see the cream cheese anymore - it will form a large ball when its ready. Once brownies are completely cool, take chunks of the truffle mixture and pack it onto the brownie in an even layer.
• In a small bowl, melt the chocolate chips and shortening at 30 second increments in the microwave until completely smooth and pourable. Pour the chocolate on top of the truffle layer and spread it out with a rubber spatula into a smooth and even layer. Place tray back into the refrigerator for 20 minutes to allow the top to set up properly. Take the pan out, allow the brownies to come back to room temperature for at least 10 minutes for smoother cutting lines.
• Triple Dark Chocolate Truffle Brownies will stay fresh for up to 5 days stored in an airtight container.