I’ve thought all day that it was Tuesday.
(It’s definitely Wednesday. This is a total game changer.)
This week is half over…and what stands out most is the fact that I’ve eaten a lot of Oreo ganache. A whole lot.
Over the weekend, I baked brownies…in a pan that I forgot to grease. I learned that the best thing to do in these situations, is just cut the brownies into small bites, and cover them in ganache and a generous sprinkling of crushed Oreos. Instant solution.
Except…I was left with a lot of extra ganache. Enough to frost a pan of peanut butter rice krispie treats. Enough to sandwich between graham crackers. Enough to eat off a spoon. Enough to do all this and still sit (temptingly) in my fridge.
This ganache begins with semi-sweet chocolate chips and evaporated milk. It’s just the basics.
To adapt it ever so slightly, I crushed mega stuffed Oreos in the food processor and folded them in.
Also…it’s important to your life to understand that mega stuffed Oreos are overwhelmingly sweet. There’s way too much cream for eating them straight with milk…but when you crush the Oreos and fold the crumbs into something already chocolate, the cream to chocolate ratio is exactly perfect. This opens worlds of possibilities. (I’m sorry and you’re welcome.)
So far, I like this ganache best on my mom’s brownie recipe, with an extra sprinkle of Oreo on top, for good measure. But the week isn’t over. And it’s still living in my fridge.
I think I’m okay with all of these facts.
Fudge Brownies with Oreo Ganache
recipe from Mom
1/2 cup butter
2 squares unsweetened baker’s chocolate
1 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Melt butter and chocolate and set aside. (I did this in the microwave.) In a separate mixing bowl, combine sugar, flour, baking powder and salt. Add melted chocolate and butter, eggs and vanilla to dry ingredients. Mix well. (The batter will be very thick.) Pour batter in a greased, square baking dish and bake in a preheated 350° oven for 25-30 minutes. Let cool completely before frosting with ganache.
1 cup evaporated milk
2 cups semi-sweet chocolate chips
1 cup (about 2 sleeves) Mega stuffed Oreos, crushed into fine crumbs
Heat milk on medium-low in a saucepan. When milk is steaming, add chocolate chips, a little at a time, stirring to melt after each addition. Remove from heat. Let ganache sit in the fridge for 30-45 minutes to thicken. Fold in crushed Oreos. Store in an airtight container in the fridge for up to one week.