Oreo Caramel Brownie Bombs
Ingredients
For the Chocolate Chip Cookie Base:
- 1 cup brown sugar
- ½ cup butter
- 1 egg
- 1 tsp. vanilla extract
- 1 cup, plus 3 tbsp. all-purpose flour
- ⅛ 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:
- ¾ cup all-purpose flour
- 2 tbsp. cocoa powder
- ¼ tsp. salt
- ½ cup butter
- 5 squares unsweetened chocolate
- ¾ cup granulated sugar
- ¼ cup light-brown sugar
- 3 large eggs
- 1 tsp. vanilla extract
For the Chocolate Ganache:
- ⅓ cup whipping cream
- 1-⅓ cups chocolate chips
Instructions
To prepare the cookie base:
- Lightly grease a 9-inch x 9-inch baking pan and line with parchment paper.
- Pre-heat the oven to 350°F (325°F for glass bake ware)
- In a medium bowl, cream the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract; beat well.
- In a small bowl, sift together the flour, baking powder and baking soda.
- Add dry ingredients to the creamed mixture; fold to combine well.
- Fold in the chocolate chips.
- Spread in the prepared baking pan; place in pre-heated and bake for 15 minutes.
- Remove from oven and immediately sprinkle with the Oreo pieces and caramel candies; do not turn off the oven.
- Pour the brownie batter evenly over everything in the pan.
To prepare the brownie batter:
- In a small bowl, sift together flour, cocoa and salt; set aside.
- In a small saucepan, over low neat, melt together butter and unsweetened chocolate.
- 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 to 20 minutes or until the surface of the brownie batter is no longer glossy.
- Remove from the oven and cool completely.
- Top with a drizzle of chocolate ganache, if desired, and cut in 2 inch squares.
To prepare the chocolate ganache:
- In a microwave, over hight heat, scald the whipping cream almost to boiling.
- Remove from microwave and pour the scalded cream over the chocolate chips.
- Let stand for 5 minutes; 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.