Four-Layer Oreo Brownies
Serving Size / Yield
20 brownies
Ingredients
- 1 1/2 (12 oz.) pkgs. Oreo cookies
- 1/2 C. pecans
- 1 C. butter
- 6 oz. bittersweet chocolate
- 3/4 C. heavy whipping cream
- 1 1/2 Tbs. confectioners' sugar
- 5 Tbs. Kahlua
- 6 oz. white chocolate
- 6 Tbs. heavy whipping cream
- 1 1/2 Tbs. confectioners' sugar
- 6 oz. bittersweet chocolate
- 3/4 C. heavy whipping cream
- 3/4 C. butter
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Directions
For the Oreo layer: Crush 1 1/2 packages worth of oreos with pecans in blender until smooth. Add melted butter. Press into the bottom of a 12 by 8 pan.
For the chocolate layer: In a double boiler, melt bittersweet chocolate with heavy cream, confectioners' sugar, and Kahlua. Spread the mixture on the oreo layer and let cool.
For the white chocolate layer: In double boiler, melt white chocolate in heacy cream and confectioners' sugar. Spread evenly over chocolate layer; refrigerate 15 minutes.
For the chocolate ganache: In double boiler, melt bittersweet chocolate in heavy cream and butter. Spread over white chocolate layer and refrigerate at least 15 minutes. Cut into squares.
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