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A slice of Brownie Oreo Mousse Pie on a teal plate sprinkled with crushed Oreos

Brownie Bottom Oreo Mousse Cake

  • Author: Julianne Bayer
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 slices

Description

This Brownie Bottom Oreo Mousse Pie is a fudgy brownie topped with a mouthwatering white chocolate mousse loaded with crushed Oreos.

Ingredients

For the brownie:

  • 1 package fudgy chocolate brownie mix (19.9 oz)
  • Ingredients listed on the box: oil, eggs, water

For the mousse:

  • 4 ounces white chocolate
  • 1 tablespoon cold water
  • 1 teaspoon gelatin
  • 1 ¼ cups heavy whipping cream
  • ½ cup powdered sugar
  • 4 ounces cream cheese, softened
  • 12 Oreos, crushed

For the topping:

  • 1 cup heavy whipping cream
  • ¼ cup + 2 tablespoons powdered sugar
  • 12 Oreos (8 whole and 4 crushed)
  • Hot fudge sauce for garnish (optional)

Instructions

For the brownie:

  1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
  3. Pour the batter into the springform pan and spread evenly. Bake at 350°F for 30-35 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.

For the mousse:

  1. In a microwave-safe bowl, microwave the white chocolate at 50% power in 30 second increments until the chocolate is melted, stirring occasionally. Once melted, stir until smooth. Set aside to cool.
  2. In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.
  3. Microwave the gelatin for 8-10 seconds until it turns back to a liquid, watch closely.
  4. To prepare the whipped cream, place the metal mixing bowl and whisk in the freezer for 5-10 minutes.
  5. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  6. Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is free of lumps, scraping the bowl occasionally.
  7. Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.
  8. Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.
  9. Fold in the crushed Oreos then spread the mousse over the cooled brownie (in the springform pan) and refrigerate for 3-4 hours.

For the topping:

Prepare a second batch of whipped cream as instructed above. Use a large pipping bag fitted with an open round tip to pipe 8 tall round peaks on the boarder. Top with a whole Oreo and drizzle with hot fudge. Sprinkle additional crushed Oreos in the middle.

  • Category: Pies
  • Method: Oven
  • Cuisine: American

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