Cookies and Cream Buttercream Brownies

Directions

Preheat your oven to 350 degrees.  Line a 13×9″ pan with parchment paper or aluminum foil. Butter the parchment or foil.  Make sure the paper or foil extends high enough to cover the entire pan.

Microwave chocolate and butter for one minute and stir until the chocolate is all melted. Pour into a larger mixing bowl.  Whisk in the sugar, vanilla and eggs.  Fold in the flour until it is just combined.  Do not over mix.

Pour the batter into your prepared pan.  Place the 20 Oreos, 4 across and 5 down, on the batter.  Press them down, then cover with some batter so you don’t see the Oreos anymore. (see photos).  Bake for 15 minutes and rotate your pan.  Bake for another 10 to 15 minutes.  Brownies should be fudgy, so be careful not to over bake them.

Cool the brownies for 15 minutes and put them in the fridge while you make the buttercream.

In your mixer with a wire whisk, mix the butter and Fluff until combined.  Add vanilla, pinch of salt and confectioners sugar.  Whip until smooth and creamy.

When the brownies are completely cool, spread the buttercream over the top.

Take your 13 remaining Oreos and cut each one into 1/4s. Distribute them evenly over the top of the buttercream.  Make the ganache.

Heat the cream until very hot. Break up the chocolate bars and place into a heat safe bowl.  Add chocolate chips and pour hot cream over the chocolate.  Mix until it is completely melted and smooth.

Drizzle the ganache immediately over frosted brownies.   Place back in the fridge until completely chilled.  Take the brownies out of the foil or parchment and cut into pieces with a very sharp knife.  Store in an airtight container in the fridge for up to a week.