Recipe Oreo Caramel Brownie Bombs

mjd

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4 Sep 2020
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MJ's comment: I think I got instant diabetes just from reading this recipe. ;-)

Oreo Caramel Brownie Bombs​

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Prep Time: 45 minutes
Cook Time: 35 minutes
Servings: Yield: 25 cookie squares
Source: Rockrecipes.com

Ingredients​


For the Chocolate Chip Cookie Base

1
cup brown sugar
½ cup butter
1 egg
1 tsp vanilla extract
1 cup + 3 tbsp flour
1/8 tsp baking soda
1 tsp baking powder
½ cup chocolate chips
18 Oreo cookies, broken into quarters
2 dozen soft caramel candies or two dozen teaspoons homemade soft caramel.

For the Brownie Batter:
3/4
cup all-purpose flour
2 tablespoon cocoa powder
1/4 teaspoon salt
1/2 cup butter
5 squares unsweetened chocolate
3/4 cup granulated sugar
¼ cup light-brown sugar
3 large eggs
1 teaspoon vanilla extract

For the Chocolate Ganache:
1/3
cup whipping cream
1 1/3 cups chocolate chips

Directions​


To make the cookie base

Lightly grease a 9x9 baking pan and line with parchment paper.
Cream the butter and brown sugar until light and fluffy.
Add the egg and vanilla extract and beat well.
Sift together the flour, baking powder and baking soda.
Add dry ingredients to the creamed mixture, folding to combine well. Fold in the chocolate chips.
Spread in the prepared baking pan and bake for 15 minutes at 350 degrees F. (325 degrees for glass bake ware)
Remove from oven and immediately sprinkle with the Oreo pieces and caramel candies.
Pour the brownie batter evenly over everything in the pan.

To prepare the brownie batter

Sift together flour, cocoa and salt. Set aside.
Melt together butter and unsweetened chocolate over low heat.
Remove from heat and cool to lukewarm.
Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.
Stir in the sifted dry ingredients until smooth.
Pour batter over the Oreos and caramel, return to the oven and bake for an additional 15-20 minutes or until the surface of the brownie batter is no longer glossy. Cool completely.
Top with a drizzle of chocolate ganache if desired. Cut in 2 inch squares.

To make the Chocolate Ganache

Scald the whipping cream almost to boiling. This can be done quickly on the microwave.
Pour the scalded cream over the chocolate chips.
Let stand for 5 minutes, then stir until smooth.
Spoon the ganache into a Ziploc bag and using sharp scissors, snip a small corner of the bag off and pipe a thin stream of the ganache in a continuous circular pattern over the squares.
 
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