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Oreo Caramel Brownie Bombs

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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.