Cookies and cream cheesecake brownies
Chocolate Brownies
150g unsalted butter, 
210g Dark chocolate, 
150g sugar
3 large eggs, at room temperature
75g cake flour
30g cocoa powder
16 oreos

Preheat oven to 180C. Add chocolate and butter to a bowl, microwave at 30-second increments until melted, set aside to cool. 

Mix in the sugar, and beat in the eggs. 

Sift in the flour, cocoa powder, and coffee powder, fold in until combined.

Pour the mixture into the prepared cake tin and place oreos over the batter and bake for 25 minutes.

Cookies and cream cheesecake
1 cup cream, cold
225g full-fat cream cheese, softened to room temperature
1/3 cup sugar
2 Tablespoons sour cream, at room temperature
1 teaspoon lemon juice
1/2 teaspoon pure essence
16 oreo cookies, crushed

Whisk the cold cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.

In a seperate bowl beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy.
Fold the whipped cream into the cheesecake filling until combined. Add crushed oreos and fold gently until combined.
Top the cheesecake filling onto the baked and cooled brownie, and allow to set in the fridge for up to 4 hours.

Chocolate ganache
1/2 cup cream
1 cup dark chocolate chips

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small pan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.

Allow to cool for 15 minutes before pouring over the set brownies

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