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Gecko's Oreo Brownies
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Cuisine: Dessert
Top recipe: 
2007 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Gay Parker of Roswell clipped this recipe from the AJC in 1999 and submitted it to the "What Can I Bring?" column, proving to us that the recipe deserves to live on even though the Gecko restaurant in Alpharetta from which it came is now defunct. She serves them at all kinds of functions, including family reunions. If you've ever done anything nice in your life, consider yourself lucky --- you deserve to reward yourself with one of these delicious chocolate butter bombs.
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.
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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