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Oreo Brownie Delights

A delightful dessert combining a crunchy Oreo base, a tender brownie layer, and a cloud-like chocolate mousse on top, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Oreo Crust
  • 30 cookies 30 Oreo cookies Crushed for the crust.
  • 1/2 cup 1/2 cup unsalted butter, melted Melted for mixing with the Oreo crumbs.
Brownie Batter
  • 1 1/2 cups 1 1/2 cups all-purpose flour
  • 1/3 cup 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon 1/2 teaspoon baking powder
  • 1/4 teaspoon 1/4 teaspoon kosher salt
  • 4 large 4 large eggs, room temperature
  • 2 cups 2 cups granulated sugar
  • 3/4 cup 3/4 cup unsalted butter, room temperature
  • 2 teaspoons 2 teaspoons vanilla extract
Chocolate Mousse Layer
  • 2 cups 2 cups whole milk
  • 1 package 1 package dry instant chocolate pudding mix (3.9 ounces)
  • 1/2 cup 1/2 cup confectioners' sugar
  • 16 ounces 16 ounces whipped topping, divided 8 ounces for folding into the mousse.
Toppings
  • 1 jar 1 jar hot fudge topping (11.75 ounces) For drizzling on top before serving.
  • 1/4 cup Reserved Oreo crumbs Set aside from the crust.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick spray.
  2. Process 30 Oreo cookies in a food processor until they are a fine crumb. Set aside 1/4 cup crumbs for topping.
  3. In a large bowl, combine remaining cookie crumbs with melted butter and press into the bottom of the baking dish.
  4. In another bowl, whisk together flour, cocoa, baking powder, and salt.
  5. In a stand mixer, beat eggs, sugar, room temperature butter, and vanilla until light and fluffy, then add the flour mixture on low speed until combined.
Baking
  1. Pour brownie batter over the pressed Oreo crust and bake for 25-30 minutes, until just set. Allow to cool to room temperature.
Mousse Layer
  1. In another bowl, beat milk, pudding mix, and confectioners' sugar until soft-set.
  2. Fold in 8 ounces of whipped topping and spread over the cooled brownie layer.
  3. Chill in the refrigerator for at least 1.5 hours.
Serving
  1. Drizzle hot fudge over the mousse and top with remaining whipped cream and reserved cookie crumbs before serving.

Notes

Press the Oreo crust firmly and evenly to provide a stable base for the brownie. Allow the brownie to cool completely before spreading the mousse to prevent sliding.