Holiday OREO FUDGE BROWNIE BARS and BITES
1 package Ghiradelli dark chocolate brownie mix (it has chocolate chips in it)
1 egg.................................................................1/2 cup oil
1/4 cup brewed coffee.....................................2 tsp. dark chocolate syrup
2 tsp. dark unsweetened cocoa powder
for bars: 16 Oreo cookies (any flavor filling)
for larger cupcake bites: about 32 Oreo cookies
for mini-bites: about 64 miniature Oreos (I buy those little cups for $1)
Frosting:
(1) You can use canned chocolate or fudge frosting (about 1/4 to 1/2 cup, mixed with 2 tsp. to 1 TB dark chocolate syrup), but I prefer my easy CHOCOLATE GANACHE:
CHOCOLATE GANACHE:
1 good quality chocolate bar (semi-sweet, dark, or unsweetened)
(NOTE: This Lindt 90% Cocoa Supreme Dark bar has only 3 g. sugar per 4 squares, so it would have negligible sugar per muffin or cookie)
probably about 1/4 to 1/2 cup half-and-half (depends on size of your chocolate bar) ~ you can also use flavored liquid coffee creamer (Crème Brulee, Italian Sweet Cream, Caramel are all good)
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Per package instructions: preheat oven to 325. If making bars, generously spray an 8" or 9" square pan with non-stick baking spray (containing flour) and set aside. If making bites, line your cupcake or mini pans with paper liners and set aside.
Make up the brownies per package instructions, but using the substitutions & additions that I listed above. Put about 1/3 of the brownie batter into your pan or liners. If making bars, put 4 rows of 4 Oreos each in the pan ~ put 1 Oreo or mini Oreo into the liners ~ and gently press them down. Then put the rest of the batter over the Oreos and spread to cover completely (I use the back of a lightly dampened spoon).
If you're using regular cupcake liners, put a full-size Oreo in the bottom of each cupcake line. If you're using mini-cupcake pans, put a mini-size Oreo in the bottom of each mni liner. Put the brownie batter on top of the Oreo (nearly to the top). Bake per instructions (next paragraph), but check about 5 minutes before (the mini-bites bake quickly, so keep an eye on them!) When done, take them out of the oven and put the ganache on top of each one.
Bake the pan of brownies for about 35 minutes (use a cake tester after 30 minutes to see if it comes out clean ~ make sure you test between the Oreos). The mini-bites are done after about 15 minutes ~ The cupcake bites are done after about 20 minutes. You should check everything a few minutes ahead, if your oven bakes fast, because you want them soft & fudgey.
As soon as they're done, take them out and put on a rack. I like to spread the ganache or frosting on the warm brownies or bites, then put on some Holiday sprinkles. Let the bars cool completely before cutting.
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CHOCOLATE GANACHE:
I use a 2 cup pyrex measuring cup and put the chocolate bar in there (broken into pieces or squares). Heat for 45 seconds in the microwave. Stir and see if it's melted through ~ if not, put back in for another 15 seconds. Take it out and stir with a small spoon, until all the chocolate is melted.
Now, gradually add in the half-and-half (stirring or whisking constantly). It WILL seize up (harden), but just add more half-and-half and keep stirring. After about 4 additions of half-and-half, it should be nice and smooth, and thick enough to spread (add a touch more half-and-half, if you want to drizzle it).
After I'm done using it, I put all of the leftover ganache (use a rubber scraper to get it all) into a small, covered glass container. When I want to use it again, take off the top and microwave for about 25 seconds. Stir and use. (I usually tape a label on the top because I have so many extra frostings in my refrigerator ~ but if you have "chocoholics" in the house, you might want to skip the label or label it something else because this IS delicious with a spoon right out of the refrigerator! it tastes like fudge.)