Wookiee Brookie Brownies
- Sydney
- Apr 11, 2021
- 2 min read
Wookiee Oreo Brookie Brownies
If I could only recommend one recipe to you, it would have to be this one! These Wookiee Brookie Brownies have a Brookie Oreo layer and a brownie layer topped with edible cookie dough. š Seriously, youāve gotta give them a try!
Pardon the Star Wars pun, but they're out of this world!!
Servings: 20 brownies
Prep Time: 1 Hour
Total Time: 2 Hours
Ingredients
Brownies
1 1/4 cups unsalted butter (2 1/2 sticks)
8 oz semisweet chocolate, roughly chopped
3/4 cup unsweetened dutch process cocoa powder
2 cups granulated sugar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour
1 + 1/2 cups chocolate chips
Cookie Dough Buttercream
1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
1 + 1/4 cup all purpose flour
1/4 cup sweetened condensed milk
1 + 1/2 teaspoons vanilla extract
2 tablespoons heavy cream
2 cups of mini chocolate chips
Instructions
Prep: Preheat the oven to 350Ā°F. Grease a 9x13 inch pan and then line with parchment paper. Line the bottom of the pan with Brookie Oreos.
Brownies: In a large bowl, mix together the flour and 1/2 cup of unsweetened dutch process cocoa powder. Set aside.
Brownies: In a medium heatproof bowl, combine the chopped bittersweet chocolate, 1/4 cup of unsweetened dutch process cocoa powder, and espresso powder.
Brownies: Put butter in a small saucepan over medium heat. Cook for 5 minutes until the butter comes to a simmer. Pour the hot butter over the chocolate mixture and allow it to sit for 2 minutes. Beat until the chocolate mixture is completely smooth and melted.
Brownies: In a large bowl, add the eggs, granulated sugar, brown sugar, vanilla extract, and salt. Beat on high speed until light and fluffy, about 10 (yes, ten!) minutes.
Brownies: Slowly combined the chocolate mixture and the butter mixture. Blend until smooth.
Brownies: Gently fold in the flour mixture and chocolate chips until just combined.
Brownies: Pour the batter into the pan and smooth the top with a spatula.
Brownies: Bake for about 40-50 minutes.
Brownies: Allow the brownies to cool at room temperature.
Cookie Dough Buttercream: Leave the oven on at 350Ā°F. Prep a cookie sheet with a sheet of parchment paper. Evenly pour ~ 1 + 1/2 cups of flour onto the cookie sheet and leave to bake for 7-8 minutes or until flour reaches 165Ā°F. Allow the flour to cool completely before proceeding.
Cookie Dough Buttercream: In a large bowl, cream together the butter and sugars until creamy and smooth (around 5 minutes).
Cookie Dough Buttercream: Add the condensed milk and vanilla extract. Beat on medium speed for another 2-3 minutes.
Cookie Dough Buttercream: Add 1 + 1/4 cup of heat-treated flour in two increments, beating until well-combined between additions. Add heavy whipping cream and beat until well-combined. If the batter is too thick, add additional heavy cream. If it is too thin, add powdered sugar.
Cookie Dough Buttercream: Add about 1/2 cups of mini chocolate chips and fold into the mixture.
Assembly: Top the cooled brownies with the cookie dough buttercream.
Enjoy!
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