Makes 16 2-inch brownies
16 chocolate Oreo sandwich cookies
½ cup all-purpose flour
1/4 teaspoon salt
½ cup ( 1 stick) unsalted butter
4 ounces bittersweet chocolate
2/3 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups mini marshmallows
2 tablespoons heavy cream
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
8 chocolate Oreo sandwich cookies, chopped
Preheat the oven to 350 degrees.
Grease an 8x8-inch glass baking pan.
Place the Oreos in a single layer to cover the bottom of the pan.
To make the brownie:
In a small bowl, combine the flour and salt. Set aside. In a medium-size saucepan over low heat, melt the butter with the chocolate, stirring often, until smooth. Remove from the heat, transfer to a large bowl, and allow to cool to lukewarm, about 5 minutes. Stir in the sugar. Add the eggs and vanilla and beat well .Add the dry ingredients and mix thoroughly. Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, or until a cake tester inserted into the center of the pan comes out with moist crumbs attached. Do not over bake. Remove from the oven and allow to cool completely before adding the marshmallow topping.
To make the topping:
In a medium-size saucepan over very low heat, combine the marshmallows and heavy cream, and stir until the marshmallows are melted and the sauce is smooth, about 5 minutes. Remove from the heat and transfer to a large glass measuring cup. Allow to cool to room temperature, about 30 minutes. In a medium-size bowl, on the medium speed of an electric mixer, beat together the cream cheese and the butter. Add the cooled marshmallow mixture and beat until well incorporated. Spread the topping evenly over the brownies with a small offset spatula. Sprinkle with the chopped Oreos. Allow to set overnight before cutting and serving.