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Sink your teeth into these layered chocolate treats that'll make your taste buds dance. They stack up delicious flavors - starting with crunchy Oreo base, followed by gooey brownies, smooth chocolate mousse, and fluffy whipped cream on top, making them a chocolate fan's fantasy come true.
After trying this many times, I've found that letting each layer cool properly gives you the best mix of textures.
Key Components
- For Crust:
- Oreo Cookies: Crushed into tiny bits (30)
- Unsalted Butter: Completely melted
- Reserved Crumbs: Saved for decoration
- For Brownie Layer:
- All-Purpose Flour: Carefully measured
- Unsweetened Cocoa: Standard type, not Dutch processed
- Large Eggs: Not cold from fridge
- Unsalted Butter: Softened beforehand
- Pure Vanilla Extract: Good quality preferred
- For Mousse and Topping:
- Instant Chocolate Pudding: One 3.9 oz package
- Whole Milk: For creamier result
- Whipped Topping: Split in two parts
- Hot Fudge Sauce: Not heated, just soft
Step-by-Step Guide
- 1. Starting With Base:
- Get your oven going at 350°F. Give a 9x13 pan a good spray with cooking spray. Pulverize Oreos until they're super fine. Keep ¼ cup aside for later. Mix the rest with melted butter and push down firmly into your pan.
- 2. Making The Brownie:
- Mix flour, cocoa, baking powder, and salt in a bowl. In another bowl, beat eggs, sugar, butter, and vanilla until it looks puffy. Gently fold wet and dry stuff together just enough to combine. Spread this on your crust. Bake around 25-30 minutes - it should still be slightly gooey when tested.
- 3. Putting Together Mousse:
- Mix milk, pudding, and powdered sugar for about 2 minutes until it starts thickening. Fold in half your whipped topping carefully. Spread this over completely cold brownies.
- 4. Finishing Touches:
- Let chill for 1-1½ hours until mousse firms up. Drizzle soft hot fudge over the top. Add remaining whipped topping and sprinkle with saved Oreo bits.
- 5. Waiting Game:
- Keep in fridge at least 2 hours, but overnight works even better. This waiting time lets flavors mingle properly.
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Keeping Fresh and Serving Tips
Keep these babies covered in the fridge up to 4 days. Want pretty slices? Dunk your knife in hot water and wipe it clean between cuts. They'll stay good frozen for 3 months - just thaw them overnight in your fridge.
Great Companions
- Tall glass of milk
- Steaming coffee
- Plain vanilla ice cream
- Handful of raspberries
- Scoop of mint chocolate chip
- Mug of hot cocoa
Tasty Twists
Make it your own with:
- Alternative cookie bases
- Nutty peanut butter mousse
- Streaks of white chocolate
- Sprinkle of mint chips
- Drizzles of caramel
- Bits of your favorite candy bars
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Closing Thoughts
The real trick is getting those cooling times right. Don't rush between layers. When each section is just perfect before adding the next, you'll create that mind-blowing chocolate experience everyone wants.
Frequently Asked Questions
- → Can I prepare these in advance?
- Absolutely, you can prep them up to two days before and keep in the fridge.
- → Why is cooling the brownies important?
- Warm brownies can melt the mousse and ruin the texture as it won't set right.
- → Can these bars go in the freezer?
- Definitely, store them frozen for three months max. Let them thaw slowly in the fridge overnight.
- → Can I swap store-bought whipped cream?
- Of course, freshly whipped cream is an excellent replacement. Use the same amount.
- → How can I slice them neatly?
- Dip a sharp knife in hot water, then wipe it off before every slice for clean edges.