Oreo Brownie Delight

PJ Humble

By
@pjhumble85

My 4th son went to visit his girlfriend for a couple of days. Last night I got a call saying he was bringing her home and wanted to know if I could make some "fat tub"... (translation-yummy dessert ;). I haven't been feeling too good lately so didn't feel like going out. Anyway, this is the concoction I made that was to die for... basically, it's just brownies and the innards of the "Oreo Awesomeness" with a few little extras - good gosh yummy yum yum in my tum tum tum! Hope you enjoy!

PS the longer the completed pudding mixture is in the fridge the better!


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Comments:

Serves:

12

Prep:

45 Min

Method:

Refrigerate/Freeze

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a delight to eat! The brownies are nice and chewy. The creamy Oreo pudding on top is amazing. I could just eat that with a spoon! This dessert is going to be a hit anytime you serve it.

NOTE: All ovens and pans are different. Our brownies were done in about 25 minutes. So keep an eye on the brownies while they're baking to not overcook them.

Ingredients

1 1/2 bag(s)
Double Stuff Oreo cookies, 15.35 oz each
8 oz
cream cheese (room temp)
1/4 c
butter (room temp)
1 c
powdered sugar
3 c
milk
2 box
small vanilla instant pudding
1/2 tsp
vanilla
16 oz
Cool Whip
1 box
Ghirardelli brownie mix
1/3 c
Ghirardelli milk chocolate chips (for brownie mix)
1 tsp
milk
1/2 c
Ghirardelli milk chocolate chips (for drizzle)

Directions Step-By-Step

1
Add 1/3 cup Ghirardelli milk chocolate chips to brownie mix. Prepare brownie mix as directed on package. Pour into 9x13 pan and bake 40 minutes @ 325 degrees or until toothpick clean.
2
Empty pudding boxes into a bowl, add milk and mix until slightly thickened. Refrigerate to set.
3
Cream together cream cheese & butter. Then add powdered sugar and vanilla, mix well.
4
Crumb 1 row of Oreos (15.35 oz. package). I use the Ninja but I'm sure any good chopper would work. Set aside 1/4 cup to sprinkle on finish dessert.
5
Once pudding is set, stir in 12 oz. Cool Whip (if you have a 16 oz. tub, remove 1 1/2 cups to make the 12 oz you need).
6
Add the cream cheese mixture to the pudding mixture. Use low speed, you only need this to blend/mix together nicely, don't over mix.
7
Put a bag of Oreos in a gallon baggie and crush them up into pieces. I don't use the Ninja for this because it's better to have chunks. Fold into the pudding mixture. Refrigerate.
8
When brownies are done, pour the "crumbs" you did earlier evenly over the hot brownies. Let cool.
9
When brownies are cool, spread pudding mixture evenly over the brownies. Use the 1 1/2 cups of Cool Whip you removed from the tub earlier and put dollops evenly spaced over dessert, sprinkle with remaining 1/4 cup Oreo crumbs.
10
Melt 1/2 cup Ghirardilli Milk Chocolate Chips in microwave (depending on what brand you use, you might need to add up to 1 tsp of milk to make it creamy). Drizzle on top of each piece before serving. When I used Ghirardelli chips, I had to work with it and add milk. When I used Nestle Toll House chips, I didnt need milk. Can serve right away or refrigerate until ready.
11
Leftover Oreo's... LET THE KIDS DEVOUR!...or yourself ;)
12
The pudding mixture is best refrigerated overnight, however that is NOT a must! But if you have the time, prepare pudding mixture day before you need it, then fix the brownies the day you are serving. You end up with a warm brownie and a cool pudding filling on top! Perfection!

About this Recipe

Course/Dish: Pies, Cookies, Puddings
Main Ingredient: Non-Edible or Other
Regional Style: American
Collection: Summer Desserts!