Choco Lasagna — A Treat For Chocoholics Everywhere
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You'll Need:
For the cookie layer:
- 32 Oreos
- 2.8 oz melted butter
For the chocolate pudding:
- 11.8 fl oz milk
- 3.2 oz full milk couverture
- 1.7 oz sugar
- 5 fl oz milk
- 1⅔ tbsp cocoa powder
- 1.2 oz cornstarch
For the cream:
- 17.5 oz mascarpone
- 7 oz cream cheese
- 1.7 oz sugar
- 3.3 fl oz cream
For the decoration:
- dark, grated couverture
Here's How:
1. First take care of the cookie layer: place the Oreo cookies in a sturdy plastic bag and hit it repeatedly against the work surface until the cookies form fine crumbs. Then put the crumbs in a casserole dish and press them down lightly but firmly with a spoon. So that the crumbs stick together better, pour the butter evenly over them before doing this. Once you're done, refrigerate with casserole dish.
2. For the chocolate pudding, heat the milk and the couverture in a pan, while stirring gently to dissolve the chocolate. In the meantime, put the milk and sugar together in a bowl, add in the cocoa powder and the cornstarch and stir until there are no small lumps in the liquid. Let the chocolate milk come to the boil, then pour in the milk and sugar and mix everything with a whisk. Let the whole thing simmer a bit more until it becomes viscous. Take the pan off the heat and let the pudding cool.
3. For the cream, mix all the ingredients together with an electric whisk, until they form a smooth mixture.
4. Next, it's time to add the layers to the casserole dish which you used for the base layer of cookies. First, place half of the cream mixture on top of the cookie crumbs and smooth it flat with a spoon. Next, smooth out all of the chocolate pudding to form the next layer. Top off the lasagna with the rest of the cream and then grate the dark chocolate couverture generously on top.
All the details are also on our website:
Double chocolate cookies, chocoholic
Find my delicious cookies at @butterscotch.ae on instagram
Fudgy Oreo Brownie Recipe: A Chocoholic's Dream Come True
Why Fudgy Oreo Brownies Are a Chocoholic's Dream:
Fudgy Oreo Brownies are a chocoholic's dream come true. The recipe begins by melting butter and chocolate, creating a smooth and luscious base. Then, a creamy mixture of eggs, sugar, and vanilla extract adds depth and sweetness. The magic happens when the two are combined, resulting in a velvety brownie batter. What sets these brownies apart are the generous Oreo cookie pieces placed on top. As they bake, the cookies infuse the brownies with a delightful crunch and an extra layer of chocolatey goodness. The result is pure
indulgence in every bite, a perfect blend of fudgy and crunchy textures.
Other Delectable Chocolate Treats to Explore:
Chocolate Lava Cake: Dive into a warm, gooey center that oozes with molten chocolate.
Triple Chocolate Mousse Cake: Layers of dark, milk, and white chocolate mousse make for an exquisite dessert.
Chocolate Truffles: Handmade delights with endless flavor variations and coatings.
Easy and Quick Chocolate Delight:
Indulging in the world of chocolate doesn't have to be complicated. Our Fudgy Oreo Brownie recipe offers a simple yet irresistibly delightful way to satisfy your chocolate cravings. The combination of quality chocolate and Oreo cookies creates a treat that's perfect for any occasion. Dive into the chocoholic's dream!
How to make Fudgy Oreo Brownie?
1. Let’s start by melting the butter and chocolate together.
2. Once done, whisk the eggs, sugar and vanilla extract together with the help of an electric beater until creamy.
3. Once the egg mixture is done, mix it with the melted chocolate until combined well.
4. Sieve the flour, cocoa powder and salt into the bowl and mix it well.
5. Pour the mixture into the molds and tap on the counter to remove any air bubbles.
6. Break pieces of Oreo cookies and place them on top of the brownie batter.
7. Bake at 170° for 30 minutes.
8. Once baked, remove them from the oven and let them cool.
Expert Tips
Using a good quality compound chocolate is advised as it will give a more rich and chewy flavor and texture to the brownies.
Beat the eggs and sugar mixture together very well, until it becomes a little airy. This helps in giving the brownies a nice crust and a better texture.
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Recipe Card
Prep Time: 15mins
Cook Time: 30 minutes
Cuisine: American
Course: Dessert
Servings: 4-6
Calories: 550-650 per serving
Ingredients
1. Butter 200gm
2. Dark chocolate 200 gms
3. All purpose flour 160 gms
4. Cocoa powder 50 gms
5. Eggs 3 nos
6. Castor sugar 200 gms
7. Brown sugar 60 gas
8. Vanilla extract 1 tablespoon
9. Salt 1/2 tsp
10. Oreo cookies
Instructions
1. Let’s start by melting the butter and chocolate together.
2. Once done, whisk the eggs, sugar and vanilla extract together with the help of an electric beater until creamy.
3. Once the egg mixture is done, mix it with the melted chocolate until combined well.
4. Sieve the flour, cocoa powder and salt into the bowl and mix it well.
5. Pour the mixture into the molds and tap on the counter to remove any air bubbles.
6. Break pieces of Oreo cookies and place them on top of the brownie batter.
7. Bake at 170° for 30 minutes.
8. Once baked, remove them from the oven and let them cool.
Double Dutch Chocolate Muffins | ????Vegan #chocoholic
Intense Double Dutch Chocolate Vegan Muffins. So chocolatey it's insane!
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INGREDIENTS
2 cups Wheat flour, spelt, oat or white
2 tablespoons Dutch cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup granulated sugar
Himalayan salt to desired taste
1 ⅓ cups plus ¼ cup milk of choice
⅓ cup plus 2 tablespoons pumpkin puree or oil
1 teaspoon pure vanilla extract
1 ¾ cups Dark chocolate chips (9 oz)
INSTRUCTIONS
Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with paper liners or spray with oil
In a large bowl, combine dry ingredients.
In a medium bowl, mix liquid ingredients, then fold into dry ingredients.
Bake in the center rack of the 375 degrees oven for 28-30 min until the muffins are risen and springy when gently touched.
Yields: 8 extra big muffins
Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then remove the pan and let cool completely on a wire cooling rack.
Storing: Keep the triple chocolate muffins in an airtight container at room temperature. If you don't have an airtight container that fits them all, wrap any extras in aluminum foil for up to 2 days. Heat each muffin in the microwave for 5-10 seconds to make it even softer.
To Freeze: Wrap each muffin in foil and place them in a large ziptop bag. Freeze for up to 30 days. Thaw on the counter for 2 hours before eating or until room temperature and soft. Heat each muffin in the microwave for 5-10 seconds to make it even softer.
3 Ingredient Sugar Cookies Dished #bakewithlove #bakinginspiration #cakeideas #chocoholic
SATISFYING DESSERT COMPILATION FOR CHOCOHOLICS
The ultimate video for chocolate lovers ????
TIMESTAMPS
0:01 – Oreo сookies and сream cake
0:27 – an M&M chocolate spread
0:57 – Biscoff and Nutella french toast
1:09 – Biscoff spread and a brownie topped with baked cookie dough
1:31 – White chocolate Milka cookie dough sandwich
1:51 – Mars ice cream topped with Mars pods
2:12 – Oreo tart
2:19 – a Toblerone Oreo ice cream sandwich
2:40 – Melt in the mouth cookie
3:04 – Cookie dough, white chocolate, and Nutella
3:22 – melted toffee
3:49 – Chocolate chip cookie dough, brownie and Malteser pudding
4:16 – Pancakes with a Kinder egg and Nutella
4:31 – Red velvet cake with white chocolate cookie spread topped with cookie-dough and white Twix
5:27 - a Nutella stuffed cookie
5:55 – Magnum almond ice cream
6:29 – a chocolate brownie with Nutella, cookie dough and topped with toffee
7:06 –Nutella and white chocolate in Kinder egg
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Via
Music by Epidemic Sound:
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