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red velvet brownies with oreo cream cheese mousse and ganache

Red Velvet Brownies With Oreo Cream Cheese Mousse & Chocolate Ganache

Chewy red velvet brownie topped with luscious oreo cream cheese mousse, chocolate ganache and oreo crumbles
Servings 16
Author Domestic Gothess

Ingredients

Brownies

  • 115 g (1/2 cup) butter
  • 200 g (1 cup) caster (superfine) sugar
  • 2 tsp vanilla extract
  • 20 g (3 tbsp) cocoa powder
  • 1/8 tsp salt
  • 1 tsp red gel food colouring or 1 tbsp liquid food colouring
  • 3/4 tsp white vinegar
  • 2 large eggs beaten
  • 100 g (3/4 cup + 1 tbsp) plain flour
  • 1/2 tsp baking powder optional

Mousse

  • 165 ml (2/3 cup + 1tsp) whipping cream
  • 3 sheets leaf gelatin I used Dr Oetker
  • 150 g (5 + 1/3 oz) full fat cream cheese
  • 75 g (1/3 cup + 1 tbsp) caster (superfine) sugar
  • 60 ml (1/4 cup) whole milk
  • 1 tsp vanilla extract
  • 3 tbsp water
  • 8 oreos roughly crushed

Ganache

  • 150 ml (2/3 cup) whipping cream
  • 125 g (4 + 1/2 oz) dark chocolate, chopped
  • 6 oreos roughly crushed

Instructions

Brownies

  1. Preheat the oven to 180C/350F/gas mark 4. Line a deep (at least 2in/5.5cm deep), 8 inch/20cm square tin with greaseproof paper, making sure that you leave enough of an overhang to be able to lift the brownies out.
  2. Gently heat the butter until is is just melted, stir in the sugar and vanilla extract then sift in the cocoa powder. Add the salt, food colouring and vinegar and mix until well combined, whisk in the eggs.
  3. Sift together the flour and baking powder (if using) and fold into the batter, do not overmix.
  4. Pour the batter into the prepared tin. Bake the brownies for 22-25 minutes, 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 about half an hour, then transfer to the refrigerator to cool completely.

Mousse

  1. Whip the cream until soft peaks form, set aside.
  2. Fill a shallow dish with cold water and place the gelatin leaves in it, put them in the water one at a time, making sure that each one is covered by the water before adding the next, set aside to soak for about 10 minutes until soft.
  3. Meanwhile, whisk together the cream cheese and sugar until smooth, whisk in the milk and vanilla extract.
  4. Place the 3 tbsp water in a small pan and heat until just beginning to steam, don't let it get too hot or it may affect the set. Squeeze the excess water out of the sheets of gelatin and add to the pan off the heat, stir until dissolved, heating it very gently if needed.
  5. Whisk the gelatin into the cream cheese mixture until well combined then gently fold in the whipped cream.
  6. Place in the fridge for 10-15 minutes until it has started to firm up a little - keep a close eye on it, you do not want it to set! Just to become firm enough that you can fold in the oreos without them all sinking to the bottom.
  7. Gently fold in the crushed oreos then carefully pour the mousse over the brownies (they should be completely cold and still in the tin), spread it until it is level then place in the fridge for at least 4 hours until set.

Ganache

  1. Once the mousse is set, place the chopped chocolate in a heat-proof bowl. Heat the cream until it is just boiling then pour it over the chocolate. Make sure that all of the chocolate is covered with cream, leave it for 5 minutes then stir until smooth.
  2. Set the ganache aside until it is cool but still pourable.
  3. Pour the ganache over the mousse and very gently spread it until all of the mousse is covered, it may look like there isn't enough ganache but if you used an 8 inch tin then there is exactly the right amount!
  4. Sprinkle over the crushed oreos then return the brownies to the fridge for at least half an hour until the ganache is set.
  5. Use the overhanging baking parchment to lift the brownies out of the tin, cut into 16 squares using a long, sharp knife. Wash the knife after each cut for clean slices. If you are struggling to slice through the ganache layer, pour hot water over the blade of the knife before slicing - the hot blade will cut through easily.
  6. Keep refrigerated and eat within 4-5 days.

Recipe Notes

1. You will need a total of one standard sized (154g) packet of oreos.
2. For a denser, more fudgy brownie, omit the baking powder and make sure that you bake them for the minimum amount of time possible.