It’s been a while since I’ve posted. March and April seen to have flown by with tons of work deadlines. I’m taking a little latitude in calling these brookies but these Chocolate Overload Brookies Surprise are so fudgy and chocolaty I couldn’t really call them cookies. Plus they’re made with a brownie mix.
Do you need an excuse to make these? Does your Mom love chocolate? These would be great for Mothers’ Day.
Originally I intended to use ready-made frosting but it turned out that I didn’t have any chocolate frosting on hand and I’m so glad I didn’t because I found the whipped ganache frosting on Gloria’s site, Simply Gloria. It was so easy to make. In addition, I used Guittard Milk Chocolate for the frosting so there would be some color contrast between the brownie, the surprise Oreo truffle center and the frosting. This is the first time I’ve used this brand of chocolate and let me tell you, it is delicious!
Chocolate Overload Brookies Surprise
Yield: 24 brookies Cook Time: 10 minutes
- 1 box Triple Fudge Ghirardelli Brownie Mix (this one has chocolate chips and a fudge packet that goes in the mix)
- 1/4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 egg
Oreo Truffle Center:
- 15 Double Stuff Oreo cookies, crushed
- 4 ounces cream cheese, softened
Whipped Ganache Frosting:
- 1 cup milk chocolate chips (I used Guittard – yum)
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- 1/2 teaspoon vanilla
Step 1: For the dough: Heat oven to 350 degrees. In a medium bowl, beat brownie mix, melted butter, cream cheese and egg about 50 strokes with a spoon until well blended (dough will be sticky).
Step 2: Drop dough by tablespoonfuls (or divide into 24 pieces of dough; this is what I do to try to keep them the same size) 2 inches apart onto cookie sheets lined with parchment paper or a greased cookie sheet to make 24 cookies. Smooth edges of each dough piece to form round cookies. I made thumbprints in the center of each cookie but they puffed up anyway during baking.
Step 3. Bake each cookie sheet at 350 degrees for 10 to 14 minutes or until edges are set. Cool on cookie sheet at least 30 minutes.
Step 4: For the truffles: While the brookies bake crush the Oreos in a mini chopper or food processor. Alternatively, you can crush the Oreos in a food storage bag with a rolling pin. Add the Oreos and softened cream cheese to a medium bowl and mix them together until well combined. Divide the mixture into 24 equal portions and roll into balls. After the brookies have cooled completely, place a truffle in the center of each.
Step 5: For the whipped ganache: Melt the chocolate chips with all the other ingredients in a medium microwave safe bowl. Begin by heating the ingredients for 30 seconds in the microwave. Stir the ingredients. If the chocolate hasn’t melted, microwave in additional 10 second intervals while stirring in between each one until the chocolate has melted. Don’t overheat the chocolate. Alternatively, you could use a double boiler to melt the chocolate. Stir the mixture until it’s completely combined and smooth. Set aside to cool.
Step 6: While the ganache cools, place a mixing bowl in the freezer. When the ganache has completely cooled, transfer the mixture to the chilled bowl and beat on high using an electric mixer. I used my portable mixer. The mixture will become much lighter in color and when you see soft peaks, stop mixing. This frosting is delicious but don’t eat it all with a spoon. Frost the brookies to hide the truffle center. Serve chilled.
Tips: Store in a sealed container in the refrigerator.
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