cup (1 stick or 113g) spread, softened, and cooled
1 cup (200g) granulated sugar
cup (40g) unsweetened cocoa powder, filtered
cup (64g) generally useful flour
teaspoon genuine salt
teaspoon baking powder
2 huge eggs, room temperature
1 teaspoon vanilla concentrate
1 cup (around 20) Oreo sandwich treats, filling eliminated and squashed
6 tablespoons spread, softened
CHOCOLATE WHIPPED CREAM
2 cups (476g) substantial whipping cream
cup cocoa powder
cup (62.5g) confectioners’ sugar
1 cup (252g) semi-sweet chocolate chips, liquefied and cooled marginally
1 bundle (8 ounces) cream cheddar, mellowed
cup (1/2 stick or 57g) spread, relaxed
cup (67g) granulated sugar
1 teaspoons vanilla concentrate
Preheat stove to 350F. Line a 9×9-inch baking dish with material paper.
Liquefy margarine and put away to cool.
Filter together the sugar, cocoa powder, flour, salt, and baking powder.
In a medium bowl, beat the eggs with the vanilla. Gradually add and mix in the dry fixings.
Pour the liquefied and cooled margarine into the brownie blend and blend until recently consolidated.
Spread the hitter into the lined baking dish and heat for 20 minutes. The brownies are done when an embedded toothpick comes out with a couple of scraps, however no wet hitter.
Put away to cool.
In a medium bowl, consolidate the Oreo treat pieces with the liquefied margarine, blending admirably in with a fork. (You need each scrap covered in the spread as this will be the magic that binds it.)
Empty the covered Oreo morsels into a 9-inch pie dish. Pat, them level with your hand and afterward utilize a kitchen glass to press compliment. Start at the middle and work out and up the sides.
CHOCOLATE WHIPPED CREAM
Add substantial cream to a blending bowl. Begin blending at the most minimal speed, and afterward bit by bit speed up to medium until the cream begins to get thicker. (The slow movement keeps you from showering yourself with cream.)
At the point when the cream begins to thicken, stop the blender. Gradually include the cocoa powder and confectioners’ sugar and afterward continue blending once more, beginning with low speed and speeding up and in the end moving to a fast.
The cream will thicken and begin to top. Blend on high until the cream is thick and hardened. This happens rapidly, the stage among delicate and hardened pinnacles, so watch it intently. Put away to use in the filling.
In a microwave-safe bowl, add the chocolate chips. Hotness for 20-second stretches until the chips have softened. Put away.
In a huge blending bowl, beat the cream cheddar with a hand-held blender until velvety and smooth.
Beat in the spread, sugar, and vanilla, until joined.
Flip the cooled brownies onto a cutting board and remove hard edges on all sides and dispose of (or eat them).
Cut the brownies into little, reduced-down pieces (around 1/2-inch across and wide).
Overlay in the dissolved chocolate chips, chocolate whipped fixing, and the greater part of the brownie pieces into the filling, holding some for the fixing.
Empty the filling into the Oreo outside.
Refrigerate for 3 hours prior to cutting and serving. Top with whipped besting.