“Need A Hand” recipes are for folks who need a bit of help in the kitchen.
Need A Hand
- ¾ Cup light brown sugar
- ¾ Cup white sugar
- ½ stick or ½ Cup butter flavored Crisco (additional for greasing pan)
- 1 stick butter
- 4 eggs total
- 2 ¼ Cup flour
- 1 tsp baking soda
- 2 tsp vanilla
- ½ 10.1 oz bag M&M minis
- 1 box fudge brownie mix
- ½ Cup vegetable oil (or as per brownie mix package directions)
- 3 TBSP cold water (or as per brownie mix package directions)
- 8 ounce bag mini Oreos OR ½ 17 ounce bag Oreos
- 11 ounce bag white baking chips
- 3 TBSP milk
- Preheat oven to 325° F.
- Thoroughly grease a 13”x9” pan.
For the base: Mini M&M Cookie Dough
- Cream the butter, Crisco and both sugars either by hand or in a mixer.
- Mix the vanilla and 2 of the eggs into this mixture.
- Add the flour and baking soda and stir just until combined. It’s ok if there’s a little flour still showing.
- Fold in the Mini M&Ms just until they are distributed. Over mixing will result in a tough dough.
- Working in medium sized clumps, place the dough into the 13”x9” pan evenly then smush it down until it is fully covering the bottom of the pan.
- Don’t smush too hard, you’ll break all of the M&Ms.
- Now layer the Mini Oreos over top the cookie dough.
- I like to evenly place them for consistent pieces.
Make the brownie batter
- In a separate bowl mix the 2 eggs with the oil as the brownie package directions indicate.
- Add the water as the brownie mix indicates.
- Mix in the brownie mix and stir until just combined.
- Pour this mixture over the Oreos in the cookie dough pan.
- Bake for 60 minutes at 325° F.
- After 60 minutes check for doneness in the middle of the pan using a toothpick.
- If it comes out with a bit of batter, allow to cook for 5-10 minutes more, depending on how gooey it still is.
- Repeat as needed.
- If the toothpick comes out clean, remove from oven and place on cooling rack or heat proof surface on countertop.
While the Dessertception bakes, prepare topping:
- The white chocolate ganache (guh-NAH-shh) is the last layer.
- In a heatproof bowl (or pyrex measuring cup, my preference), mix the white chocolate chips with the milk.
- Place in the microwave for 1.5 minutes at 30% power, stirring thoroughly every 20 seconds.
- To do this on most microwaves, press
- Time cook
- Power Level
- Stir every 20 seconds, using a fork.
- Once the white chocolate/milk mixture is liquid set aside until the dessertception comes out of the oven.
- If the white chocolate/milk mixture is a little too thick warm it up a little in 10 second increments at 30% power using above notes.
- If white chocolate/milk mixture breaks or becomes separated looking, mix in a little more milk and heat a little longer. This should resolve it.
- When the dessertception comes out of the oven, and while it’s still hot, pour the white chocolate/milk mixture over the top, carefully distributing the ganache over the whole thing.
- Using a fork, and without lifting the fork (until the very end), spread the ganache to the edges of the pan.
- Not lifting the fork will prevent (or minimize) the amount of brownie bits that will get mixed in with the ganache.
- Cool completely on the counter on the wire cooling rack.
Serving suggestions: Store leftovers in an airtight container and use within 3 days.
Don’t need the extra help? See my “Confidence” version of the recipe.