Oreo Caramel Brownie Bombs - Here's what one fan had to say, "A coworker brought these in to the office yesterday. May I just say, they are the most delicious brownies I've ever had in my life, and I'm an almost 50-yr-old passionate foodie with a lifelong chocolate addiction. They're chewy, crunchy, gooey and soooo very chocolatey. Thank you for sharing this fantastic recipe!!"
Course
Dessert
Cuisine
American
Keyword
Caramel, Oreo
Prep Time45minutes
Cook Time35minutes
Total Time1hour20minutes
Servings25cookie squares
AuthorBarry C. Parsons
Ingredients
For the Chocolate Chip Cookie Base
½cupbutter
1cupbrown sugar
1egg
1tspvanilla extract
1cup+ 3 tbsp flour
1tspbaking powder
1/8tspbaking soda
½cupchocolate chips
18Oreo cookiesbroken into quarters
2dozen soft caramel candies or two dozen teaspoons homemade soft caramel. Our homemeade soft caramel recipe is here.
For the Brownie Batter
3/4cupall-purpose flour
2tablespooncocoa powder
1/4teaspoonsalt
1/2cupbutter
5squares unsweetened chocolate
3/4cupgranulated sugar
¼cuplight-brown sugar
3large eggs
1teaspoonvanilla extract
For the Chocolate Ganache
1/3cupwhipping cream
1 1/3cupschocolate chips
Instructions
To make the cookie base
Lightly grease a 9x9 baking pan and line with parchment paper.
Cream the butter and brown sugar until light and fluffy.
Add the egg and vanilla extract and beat well.
Sift together the flour, baking powder and baking soda.
Add dry ingredients to the creamed mixture, folding to combine well. Fold in the chocolate chips.
Spread in the prepared baking pan and bake for 15 minutes at 350 degrees F. (325 degrees for glass bake ware)
Remove from oven and immediately sprinkle with the Oreo pieces and caramel candies.
Pour the brownie batter evenly over everything in the pan.
To prepare the brownie batter
Sift together flour, cocoa and salt. Set aside.
Melt together butter and unsweetened chocolate over low heat.
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 15-20 minutes or until the surface of the brownie batter is no longer glossy. Cool completely.
Top with a drizzle of chocolate ganache if desired. Cut in 2 inch squares.
To make the Chocolate Ganache
Scald the whipping cream almost to boiling. This can be done quickly on the microwave.
Pour the scalded cream over the chocolate chips.
Let stand for 5 minutes, then 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.