Ingredients
2large eggs
½cupbutter,unsalted
1cupgranulated sugar
2tsppure vanilla extract
¼cupcocoa powder,unsweetened
⅛tspsalt
1tbspliquid red food coloring,or gel red food coloring
¾tspwhite vinegar
¾cupall-purpose flour,spoon & leveled
¼cupbutter,unsalted, softened to room temperature
1¾cupsconfectioners’ sugar
3tbspheavy cream,(aka double cream, whipping cream)
6Oreos,crushed
4ozchocolate,semi-sweet
½cupheavy cream,(aka double cream, whipping cream)
2tbspbutter,unsalted, softened to room temperature
Preparation
Set out the butter needed for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
Preheat the oven to 350 degrees F.
Line an 8×8-inch baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan.
Set aside.
In a small bowl, beat the 2 eggs together. Set aside.
Melt the butter in a large microwave-safe bowl in 30-second increments until melted.
Stir in 1 cup of sugar, 2 teaspoons of vanilla extract, cocoa powder, salt, food coloring, and vinegar.
Mix each of those ingredients into the batter in that order.
Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix.
Pour the brownie batter into the prepared baking pan.
Bake the brownies for 22 to 24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs.
Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high for about 1 minute until light and creamy.
Add the confectioners’ sugar and 2 tablespoons of cream, beating on medium until creamy.
Add 1 more tablespoon of cream until the frosting is a spreadable consistency. Make it thick so that the frosting layer stays neat when you cut into the brownies.
Fold in the crushed Oreos.
Lift the cooled brownies out of the pan and spread them with the frosting.
Stick them into the refrigerator while preparing the ganache. Have the frosting slightly chill on the brownies.
Break up the chocolate into small pieces in a medium bowl.
Heat the heavy cream until boiling, either in the microwave or on the stovetop.
Pour boiling cream over the chocolate, and stir until the chocolate is melted and smooth.
Cut in the butter, 1 small piece at a time, and stir until smooth. Spread over frosted brownies.
Chill for at least 30 minutes before cutting.
Cut the brownies into squares, wiping the large knife off with a wet paper towel between cuts so that the layers stay neat.
Cover the brownies tightly and keep chilled in the refrigerator for up to 5 days.
