Description
A rich, three-layer Southern dessert featuring a fudgy brownie base, silky chocolate mousse, and whipped cream crowned with Oreo crumbles. A chocolate lover’s dream with bold flavors and contrasting textures.
Ingredients
Crust
• 25 Oreo cookies (keep 8 aside)
• 6 tablespoons salted butter (melted)
Brownie Layer
• 4 ounces bittersweet chocolate (chopped)
• 3 tablespoons salted butter
• 3 tablespoons vegetable oil
• 2 tablespoons unsweetened cocoa powder
• 2/3 cup light brown sugar (packed)
• 2 large eggs (room temperature)
Mousse Layer
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
Whipped Topping
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Process 25 Oreo cookies in a food processor until crumbly. Add melted butter and mix until combined.
2. Press mixture firmly into a 9-inch springform pan. Chill crust while preparing layers.
3. For brownie base: Melt chopped chocolate, butter, and oil in a saucepan. Whisk in cocoa powder, brown sugar, eggs, and vanilla extract. Pour into chilled crust.
4. Bake for 18-20 minutes until set. Cool completely, then refrigerate for 30 minutes.
5. For mousse: Whisk heavy cream, powdered sugar, and cocoa powder until thickened. Gently spread over cooled brownie layer.
6. Layer chilled whipped topping (whipped cream mixed with remaining powdered sugar and vanilla) and sprinkle reserved Oreo cookies on top. Freeze for 30 minutes before serving.
Notes
Make ahead: Prepare all layers 24 hours in advance and chill. Store in airtight container in freezer for up to 3 days. For non-dairy option, substitute heavy cream with full-fat coconut milk.
Nutrition
- Serving Size: 1 slice (1 of 12)
- Calories: 450
- Sugar: 48g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg