biscuits (and sausage gravy), pancakes, coffee, and/or orange juice.
As a child, I, on the other hand, was awakened on Saturday mornings, not by the intoxicating smell of a home-cooked breakfast, but by the loud, grating sound of the smoke alarm, which always indicated that my mom was attempting to partially follow yet another recipe. I say "partially" because my mom used to halve part of a recipe and kept the rest as is. For example, she would halve the amount of eggs and sugar called for, yet she would include the full amount of dry ingredients, which would yield, needlessly to say, a disfigured, unpleasant, inedible treat
One day my mother found a recipe for Magic Muffins on the side of a Malt-O-Meal box. Once I heard the timer (read: smoke alarm) go off, I woke up and jumped out of bed to see what this week's culinary "masterpiece" would be.
Entering the living room, I saw my mom in the kitchen with her back turned, and she was talking under her breath. Then she held up and inspected her latest creation while the sunlight beamed on it proudly. From where I stood it looked like a small, brown, round, hard
Anyway, the story goes that my grandmother was an excellent cook who provided large, hearty portions of yummy, irresistible meals to the table every day, such as spaghetti and meatballs (which I learned is an unheard-of combination in Italy). When my grandmother cooked, she liked peace and quiet in the kitchen, so every time one of her six children offered to help her, she would quickly dismiss them by telling them to go play outside.
These Oreo Truffle Brownies make Oreo Truffles seem lackluster! ;) While they take longer to make and require the oven, they taste and look like an expensive, elegant, overly tedious dessert. I accidentally cooked the brownie layer longer than Pink Parsley did. I thought I had ruined it, but I actually liked the contrast of the dense, chewy, cake-like brownie with the other, more silky layers.
BROWNIE BASE:Oreo Truffle Brownies
HALVED and adapted from Pink Parsley who adapted it from Chef in Training via Good Thymes & Good Food
1/2 cup (113g) unsalted butter, softened to room temperatureOREO TRUFFLE LAYER (I ended up making the full recipe):
1 cup (57g) granulated sugar
2 large eggs
1-2 tsp vanilla extract (o 1-2 bustine di vaniglia) (I like extra vanilla!)
2/3 cups (83g) all-purpose flour
1/4 cup (30g) of cocoa powder (I used Pernigotti)
1-2 tsp coffee or espresso powder (to enhance chocolate flavor; optional)
1/4 tsp salt
30 Oreo cookies or chocolate wafer cookies/biscuitsGANACHE:
6 oz (170g) cream cheese, softened to room temperature
1/2 cup (118ml) heavy cream or half-and-half
5 oz (142g) semi-sweet chocolate chips
- Preheat oven to 350° F/180°C and line a8x8-inch baking pan or 9"springform pan with aluminum foil, leaving an overhang on the two long sides. Spray with baking or cooking spray and set aside.
- In the bowl of a stand or electric mixer, cream butter and sugar together until light and fluffy for 2 minutes. Meanwhile, whisk flour, cocoa, coffee/espresso powder, and salt in a separate bowl and set aside. To the butter and sugar, add 2 eggs one at a time and vanilla extrace. Mix well, scraping down the bowl, as necessary. Add dry ingredients, and mix everything until just combined. Do not over mix!
- Place batter into the prepared pan and bake for 20-25 minutes (test with a toothpick; there should be just a few crumbs attached). Transfer brownies to a wire cooling rack and allow them to cool completely.
- Meanwhile, make the Oreo truffle layer. In the bowl of a food processor, pulse cookies and the cream cheese together until combined. You may need to stir things around between pulses.
- Once brownies are completely cool, spread the Oreo truffle layer over brownies with an offset spatula, clean hands, or the bottom of a cup.
- To make the ganache, heat the cream in small saucepan over medium heat until it is simmering or simply microwave it for 30-45 seconds. Meanwhile, place the chocolate chips in a medium heat-proof measuring cup or bowl. Pour the hot cream over the chocolate, and allow to sit for 2-3 minutes. Whisk the cream and chocolate together until the chocolate is melted and smooth.
- Pour the ganache over Oreo layer and spread with an offset spatula. Chill in the refrigerator until fully set. To slice and serve, lift the brownies out of the pan using the foil overhang, then use a sharp knife to cut into small squares. If using springform pan, simply remove the edges and serve! These brownies taste good cold and warm!