I have a bit of a strange obsession with things that are smaller than they should be. Things are just cuter when they’re teeny, right?
I couldn’t even get a regular sized cellphone. I have a Samsung Galaxy S3…mini.
And as for small pieces of dessert? Well that just means I can eat more and trick myself into thinking I’m not eating that many. Are you with me?
These brownie bites are little pieces of perfection. Chewy, fudgy brownie covered in an Oreo cream cheese frosting. I’m going back for seconds. And thirds.
Who am I kidding, they’re so small you can go back for fourths!
Let’s break it down.
- Cookies & cream frosting – my favourite cream cheese frosting mixed with my favourite cookies. Everything that is right and good with the world.
- Chocolate brownie – chocolatey goodness that’s made in 1 pot. Less dishes = good.
- Bite sized pieces – they’re tiny & cute. Enough said.
First up, make the brownie. Melt butter and chocolate in a large pot on the stove. Once that is melted together whisk in 1/4 cup of cocoa powder.
Add sugar, vanilla, eggs, flour & baking powder
And whisk it all together until it is beautiful and glossy and chocolatey and yummy looking.
Pour into a greased slice tin. But watch what you’re doing. This exact moment will go down in history as “that time I tried to take a fancy photo while pouring brownie batter into the tin and ended up pouring it all over the stove”…let’s forget that ever happened, ok?
Bake at 180 degrees C for 20-22 minutes and let it cool completely. And please remember that it’s a criminal offence to not lick the brownie bowl. Just do it…no one is watching.
While the brownie is cooling make the frosting. Add room temperature butter & cream cheese to the bowl of a stand mixer. Add icing sugar & a little vanilla extract and beat for about 5 minutes on high speed until combined and fluffy.
In a small food processor blitz up 6-8 Oreos until they are finely crushed. I used 7 because that was how many were in the packet but anything from 6-8 would be fine. If you don’t have a food processor put them in a snaplock bag and smash them up with a rolling pin. Or wine bottle if you don’t have a rolling pin. Be creative. Just crush ’em!
Once crushed using your preferred method, throw them into the frosting and mix together. Add a couple of tablespoons of milk to make it a spreadable consistency.
At this point there will be no judging if all the frosting doesn’t quite make it to the brownie.
Frost the whole brownie, cut into bite sized pieces and dig in!
Perfect for a Mother’s Day lunch treat. Or just a Thursday.
Cookies & Cream Brownie Bites
100g chocolate (any kind), broken up into pieces
1/4 c cocoa powder
1 c sugar
1 tsp vanilla extract
3/4 c flour
1/2 tsp baking powder
30g butter, at room temperature
60g cream cheese, at room temperature
2 c icing sugar, sifted
1/4 tsp vanilla extract
6-8 Oreos, crushed
2 TBSP milk
Brownie: In a large pot melt the butter and chocolate over a medium heat. Add the cocoa powder & whisk to combine. Let it cool slightly (about 5 minutes) then add sugar, vanilla & eggs and whisk together. Add flour & baking powder and mix until all ingredients are incorporated.
Pour into a greased or lined 11″ x 7″ slice tin and bake at 180 degrees C for 20-22 minutes until it is set and a toothpick comes out with only a few crumbs on it. Leave to cool in the tin.
Frosting: Add butter, cream cheese, icing sugar & vanilla to the bowl of a stand mixer. Beat on high speed for 5 minutes until frosting is light coloured and fluffy and there are no lumps.
Crush Oreos in a small food processor (or in a snaplock bag with a rolling pin). Add them to the frosting and mix together, adding milk to make a spreadable consistency.
Once the brownie is completely cool, spread the frosting on the brownie & cut into bite sized pieces.