INGREDIENTS:
BROWNIE:
- 113g cold unsalted butter - 225g dark chocolate, coarsely chopped - 50g Black cocoa, or extra dutched cocoa - 140g all-purpose flour - 1/2 tsp baking powder - 3/4 tsp salt - 4 large eggs, at room temperature - 120g neutral oil - 300g sugar - 100g brown sugar - 2 tsp vanilla
BUTTERCREAM:
- 110g sugar - 12g (1 1/2 Tbsp) Corn Starch - 1 egg - 1 egg yolk - 1/2 tsp salt - 190g whole milk - 1 tsp vanilla bean paste - 340g unsalted butter, at room temperature - 15 Oreo cookies, cream filling removed, ground finely in food processor or blender - Extra Oreo cookies for garnish, optional - Flaky Sea Salt to garnish, optional
INSTRUCTIONS:
BROWNIE:
Preheat the oven to 350˚f / 180˚c. Grease a 9” square baking tin and line with a parchment paper sling.
Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.
Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.
Transfer the mixture to the prepared baking tin. Bake for 30 to 35 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. Remove from the oven and allow to cool completely.
BUTTERCREAM:
In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium saucepan, heat the milk and vanilla to just shy of a simmer. Remove from the heat.
Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.
Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.
Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! If you are having issues with it coming together, see notes. Add the Oreo crumbs and mix until combined.
Using an offset spatula, spread the Oreo buttercream over the surface of the brownie, adding swoops as desired. Top with flaky sea salt and extra Oreo pieces. Slice using a sharp knife, wiping the blade between each cut.
Store leftovers in an airtight container.
(Source: https://www.cloudykitchen.com/blog/black-cocoa-brownie-with-oreo-german-buttercream)
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