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Gecko's Oreo Brownies
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Cuisine: Dessert
2007 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
What Can I Bring?
Perfect for: Dinner parties, special occasions.
Make and take: Brownies must be kept chilled. For added lasting power at room temperature, cut into squares and freeze before transporting them.
Made famous by: Gay Parker of Roswell, who clipped the recipe from the AJC in 1999. She served them at all kinds of functions, including family reunions, for several years but eventually misplaced the recipe. A call to the AJC's Food & Drink department and a quick check of the archives resurrected the recipe, which originally came from chef Christopher Holmes of the now-defunct Gecko restaurant in Alpharetta. "Even though it's really called the Oreo Brownie, I've always called it Gecko Brownies, " Parker said. "It's a great conversation starter."
Hands on time: 20 minutes Total time: 1 hour Serves: 96
Ingredients:
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For the Oreo layer:
1 (18-ounce) package Oreo cookies
1/2 cup pecans
1 cup (2 sticks) unsalted butter, melted
For the chocolate layer:
6 ounces bittersweet chocolate
3/4 cup heavy cream
1 1/2 tablespoons confectioners' sugar
5 tablespoons Kahlua
For the white chocolate layer:
6 ounces white chocolate
6 tablespoons heavy cream
1 1/2 tablespoons confectioners' sugar
For the chocolate ganache:
6 ounces bittersweet chocolate
3/4 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter
Instructions:
To prepare the Oreo layer: Crush Oreos and pecans in blender until smooth. Add melted butter. Press into bottom of a 12-by-8-inch pan. Freeze while you prepare the next layer.
To prepare the chocolate layer: In a double boiler (or in the microwave, in 30-second intervals), melt chocolate with cream, sugar and Kahlua. Stir well. Spread the mixture on the Oreo layer and freeze for 15 minutes.
To prepare the chocolate ganache: In double boiler, melt chocolate in cream and butter. Spread over the white chocolate layer and freeze for 15 minutes or chill in refrigerator until set.
Cut into 1-inch squares. Store in the refrigerator until serving time, or freeze before transporting so the squares are slightly thawed but still cold at serving time.
To prepare the chocolate layer: In a double boiler (or in the microwave, in 30-second intervals), melt chocolate with cream, sugar and Kahlua. Stir well. Spread the mixture on the Oreo layer and freeze for 15 minutes.
To prepare the chocolate ganache: In double boiler, melt chocolate in cream and butter. Spread over the white chocolate layer and freeze for 15 minutes or chill in refrigerator until set.
Cut into 1-inch squares. Store in the refrigerator until serving time, or freeze before transporting so the squares are slightly thawed but still cold at serving time.
Notes:
Parker likes to serve tiny squares of these super-rich treats on a plate with fresh strawberries.
Nutrition:
Per serving: 107 calories (percent of calories from fat, 73), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 15 milligrams cholesterol, 39 milligrams sodium.
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