Makes: 10-12 generous slices
Difficulty: Technical
Equipment
• Baking tin (20x26cm)
• Thermometer
• Whisk
• Hand blender
• Piping bags
• Heat proof rubber spatula
Notes
The classic combination of Slutty Brownies with chocolate chip cookies, Oreos, and brownie layers is elevated with the rich, silky dark chocolate mousse (topped off as the “final” layer) and accompanied with chocolate soil, vanilla ice cream, and vanilla whipped cream.
This recipe is technical if you want to achieve perfect bars showing the Stuf of the Oreos. You can achieve five perfect bars, so visible Oreo Stuf on each side or 10 with Oreo Stuf on only one side. Given that, please be aware that there will be a lot of extra trimmings. You can also not care about this and just cut them how you like.
This recipe is slightly simplified. Does not include instructions and servings of ice cream and vanilla whipped cream.
Layer 1 – Cookie Dough
• 110g unsalted butter
• 50g brown sugar (wet sand type)
• 50g caster sugar
• Two eggs
• 1/4 tsp baking powder
• generous pinch of sea salt
• 10g skim milk powder
• 138g plain flour
• 100g chocolate chips
Notes:
1. Melt butter in a pan and caramelize until golden brown. Let it cool to room temperature.
2. Add the melted butter with the two sugars and mix well – then add the eggs to the mixture and combine well.
3. Add the rest of your ingredients (baking powder, sea salt, plain flour, skim milk powder, and chocolate chips) and combine well together.
4. Layer the cookie dough as flat and neatly as possible in a deep-sided 26x20cm baking tin lined with a sheet of baking paper.
5. Proceed to the next layer.
Layer 2 – Oreo double Stuf Cookies
• Two packets of Oreo Double Stuf
Notes: will fit 4×5 cookies (t = 20) for a 20x26cm baking tin!
1. Layer the cookies evenly across the chocolate chip cookie base.
2. Proceed to the next layer.
Layer 3 – Dark Chocolate Brownie Batter
• 90g unsalted butter
• 77g dark chocolate
• 35g cacao powder
• 135g caster sugar
• 35g brown sugar (wet sand type)
• 40g plain flour
• Two eggs
• One packet of vanilla sugar powder
• 1/4 tsp baking powder
• Generous pinch of sea salt
Notes:
1. preheat oven to 180°C/356°F degrees.
2. Melt the chocolate and butter using the bain-marie technique or microwave with short blasts. Once melted, leave to cool to room temperature.
3. Beat the eggs with both sugars and vanilla sugar powder.
4. Add the chocolate to the egg mixture and combine everything.
5. Add the plain flour, sea salt, cacao powder, and baking powder. Mix everything well together. 6. Pour the mixture evenly across the layers of Oreos.
7. Bake at 180°C/356°F degrees for 30-45 min. Notes: do the skewer test occasionally towards the end-of-baking process to avoid overbaking (making the cake dry). Leave to cool completely. 8. Once cool, slightly and evenly press down on the cake with a tea towel to get rid of pumps or swells. This creates a nice and even surface— place it in the freezer in the meantime.
9. Proceed to layer 4.
Layer 4 – Silky Dark Chocolate Mousse
• 70g heavy cream (minimum 35% fat content)
• 70g milk
• Two egg yolks
• 2.5g gelatin
• 200g dark chocolate
• 200g heavy cream (minimum 35% fat content)
1. Soak the gelatin sheets in cold water and set them aside. Once soft, squeeze out any excess water.
2. Melt the chocolate using the bain-marie technique or microwave with short blasts. Once melted, leave to cool to room temperature.
3. Add your milk (70g) and heavy cream (70g) to a saucepan. Heat the mixture on medium-high until the mixture begins to boil — take immediately off the heat.
4. Whisk the yolks lightly in a bowl and slowly add the hot cream mixture while continuously whisking. Set aside for the moment.
5. Return to the cream mixture on low heat, continuously stirring with a rubber spatula, i.e., figure 8 motion. Continue this until the mixture thickens and has reached 85oC/185°F (like crème anglaise). Do not boil, or the mixture will curdle. Continuous stirring is also essential to void the mixture catching at the bottom of the pan.
6. Take off heat and whisk in gelatin. Strain the mixture through a fine sieve directly over the melted chocolate. Let it rest 5 minutes, then stir until well combined and cool to 40oC/104°F (approx. 5-8 min).
7. Whip cream (200g) to soft peaks and gently fold 1/4th at a time through the chocolate mixture until well combined.
8. Pour the chocolate mousse mixture over the brownie. Evenly spread mousse with a spatula. 9. Freeze for at least 8 hours or overnight (until fully firm).
Layer 5 – Dark Chocolate Glaze (prepare once the mousse cake has frozen)
• 100g water
• 85g caster sugar
• 115g glucose or corn syrup
• 8.5g gelatin leafs
• 50g dark chocolate
• 65g condensed milk
1. Soak the gelatin sheets in cold water and set them aside. Once soft, squeeze out any excess water.
2. Add glucose syrup, sugar, and water and bring to boil in a small saucepan. Once the sugar has dissolved, take off the heat and whisk in condensed milk and gelatin until well combined.
3. Pour the hot mixture over the chopped dark chocolate, and let it sit for 5 minutes at least before stirring the mixture into a smooth/glossy consistency.
4. Strain through a fine sieve, stir occasionally and let it cool to 30oC/86°F.
5. Dislodge the mousse cake from the tin by running a sharp knife around the edges (once or twice). Prepare a small sheet of parchment paper where you can flip the cake over to avoid the mouse sticking to, i.e., countertop— place the cake on a wire rack over a tray.
6. Carefully pour the glaze onto the frozen mousse cake. Allow excess glaze to drip off before removing any remaining drops or built up glaze on the side of the mousse cake.
7. Allow it to thaw a bit.
8. With a clean and sharp knife, heat up quickly with a blow torch (1 sec each side) or run under hot water (5 secs each side and wipe off excess water). Repeat this process each time while cutting a piece of cake.
9. Trim edges lengthwise first. This will gauge the breaks between no cookie Stuf and cookie Stuf when cutting width-wise. Taking note of this will allow us to achieve five thicker or 9-to 10 slimmer bars, with either side having a clear visual of Oreo cookie Stuf.
10. Place the mousse cake bars in the fridge to thaw for 2-3 hours or at room temperature for an hour before serving.
Final Layer – Nutella Ribbons
• 200g Nutella
Notes:
1. Place Nutella into a piping bag and cut a very tiny 2mm hole at the tip of the bag.
2. drizzle/ribbon Nutella over the spots where the Oreos do not connect. This creates the effect or illusion that the Oreo Stuf is connected in a single continuous line.
3. Serve with your choice of chocolate sauce with vanilla ice cream and whipped cream.
Additional – Chocolate soil (makes extra)
• 75g water
• 200g caster sugar
• 100g finely chopped dark chocolate (minimum 70%)
1. On high heat, bring sugar and water to a boil and continue cooking until the liquid reaches 135oC/275°F. Take off heat immediately and add quickly finely chopped dark chocolate. Whisk vigorously to incorporate chocolate well and continue whisking until liquid crystalizes.
2. Pour mixture onto a tray and allow to cool. Chocolate soil can be kept in an airtight container in the freezer for up to 1 month.
