Dessertception – Need A Hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

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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


To start:

  • 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.

Oreo Layer

  • 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
  • 130
  • Power Level
  • 3
  • Start
  • 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.

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