150g unsalted butter
1 ¼ cups caster sugar
¼ cup dark cocoa powder
¼ teaspoon salt
¼ cup cacao powder
1 tsp vanilla
½ cup biscuit, cake & pastry plain flour
110g cream cheese, cubed at room temperature
1 whole packet Oreos (30 cookies)
1 ½ cups dark chocolate
3 tsp butter
For the brownies
Preheat oven to 165°C.
Line a baking pan with baking paper.
Melt butter. Place butter, both cocoa powders and sugar. Mix everything together until smooth.
Add eggs and vanilla . Pour in the flour and mix until everything is completely combined. The batter will be very thick and glossy. Pour the batter into baking pan and smooth it out until level.
Bake for 20-25 minutes or until a toothpick comes out slightly moist. Cool
For truffle layer
In a large Magimix food processor, add Oreo cookies and pulse into a fine crumb.
Add cream cheese and pulse until a “dough” like consistency forms and you can’t see the cream cheese anymore – it will form a large ball when it’s ready.
Pack it onto the brownie in an even layer.
Melt the chocolate and butter.
Pour the chocolate on top of the truffle layer and spread it into a smooth and even layer.
Place tray back into the refrigerator for 20 minutes to allow the top to set properly. Take the pan out, allow the brownies to come back to room temperature for at least 10 minutes for smoother cutting lines.