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1 box brownie mix*

Unsalted butter in place of oil called for on box

Water called for on box, hot

1 teaspoon instant espresso powder

Eggs called for on box

1 teaspoon vanilla

1 cup finely crushed Oreos

1/2 cup Heath chocolate toffee bits

Truffle Layer:

24 Oreos

6 ounces cream cheese, softened

Oreo Frosting:

1/2 cup unsalted butter

1 (7 oz) container marshmallow fluff

1 teaspoon vanilla

Pinch of salt

3/4 cup powdered sugar

5 Oreos, finely crushed

Extra Oreos for topping



Make the Brownies: Preheat the oven to 350ºF. Line an 8-inch square pan with parchment paper and spray with nonstick cooking spray.

In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.

Once browned and nutty, turn off the heat and allow to cool for 5 minutes. Add espresso powder to the hot water and stir until dissolved.

Stir the brownie mix, espresso water, egg(s), and vanilla into the browned butter until just combined. Fold in the crushed Oreos and toffee bits. Pour batter into prepared pan and bake for 30-32 minutes**, or until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool step



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