October 4, 2016

Slutty Brookie Icebox Cake

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This Slutty Brookie No-Bake Icebox Cake is 3 glorious layers of homemade mousse, and it’s mostly no-bake. The bottom layer is a brownie batter mousse made with a whipped brownie batter cream and chunks of fudgy brownies. The second layer is a chocolate chip cookie mousse with chunks of chocolate chip cookies. The top layer is an Oreo mousse. After one bite, there’s no way you’ll want to share.

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I call this the “marry me” cake, it trumps all other previous favorite no-bake recipes and it’s going to be real hard to top this one. Real hard. Each time I’ve made this, it just get better and better. It also inspired my No-Bake Chocolate Nutter Butter Mousse Pie.

This Slutty Brookie No-Bake Icebox Cake is 3 glorious layers of mousse, and it’s mostly no-bake. The bottom layer is a brownie batter mousse made with a whipped brownie batter cream and chunks of fudgy brownies. The second layer is a chocolate chip cookie mousse with you guessed it, chunks of chocolate chip cookies. The top layer is an Oreo mousse. Each layer is equally as easy as the other to make.

This wouldn’t be a “slutty” brookie cake if it weren’t for layers of cookies, brownies and Oreos piled on top with a generous hot fudge glaze. You guys, are we best friends yet?

A brookie is the combination of a brownie and a cookie and the addition of the Oreos is what makes is “slutty”. I don’t care so much for that word, but slutty brownies have been around for years now.

My friend Lindsay just made the most amazing Oreo Brookie Cake, which totally inspired my icebox cake. I even called her to tell her what I wanted to do and asked her if she was okay with it. These are the crazy lives of food blogging besties. I also fell in love with this Slutty Brownie Ice Cream cake from my friend Ashley at The Recipe Rebel. Come to think of it, Hayley’s book Out of the Box Desserts also had a pretty stellar Brookie Cookie Cake in her cookbook as well. You see, it’s a thing people!

This cake isn’t for the faint of heart. It’s takes a little bit of work, but the rewards, on man, it’s worth it. Yes, you have to clean your mixing bowl 3 different times. Yes, it takes about an hour to prepare. Yes, it will be one the BEST desserts you’ve ever had.

Each layer of whipped cream is made with a little bit of gelatin. We talked about this before, don’t be scared! One thing you can do to get a nice and stiff whipped cream is to freeze your bowl for a few minutes while the gelatin is setting.

There are a few things you can do to make this easier on yourself. Prepare everything in advance and then assemble at one time. I made this a couple times and I found that to be the best method. I put the mousse in bowls and threw them in the refrigerator while I prepared the rest of the layers.

I preferred to make a small batch of fudgy brownies the night before, so they were nice and cooled when I was ready to make this dessert. You can definitely buy brownies, but if you prefer to make them, buy a small mix that is meant for an 8-inch pan or use Dorothy’s homemade brownie recipe. You’ll need a little less than half of an 8-inch pan.

For the chocolate chip cookies, you’ll want something soft. I opted to use Pepperidge Farm. You’ll need about 8 cookies for this dessert. Lastly, you’ll need 2 family size bags of Oreos to build the layers. In between each layer of mouse is a layer of milk-soaked Oreos. Dipping the Oreos in milk helps keep them nice and soft!

For all these layers, you’ll need a standard 9-inch by 3-inch springform pan. Be prepared to fill this right up to the tipy top. I used a few additional tools to make this dessert a little extra pretty.

First, I used a cake collar so I could easily remove this from the edges of the springform pan. A good alternative would be parchment paper, but it does buckle a little bit once it gets wet.

Second, I used a large piping bag to pipe each layer of mousse. I piped from the outside edge to the middle, pressing the filling into the sides of the pan. Then I used my offset spatula to smooth the mousse in a nice and even layer. These steps aren’t necessary, but I feel like you want your cake to look just as pretty!

Finally, when you prepare the last layer of mousse, you’ll divide out 1 ¼ cups of the prepared whipped cream which will be used for the topping to pipe that pretty edge. I use my favorite Ateco 846 tip. Right before serving, to finish it off, cut up some extra brownies, cookies and Oreos and sprinkle them in the middle of the cake, then drizzle it with hot fudge. Be sure to use two hands, because this is one heavy cake!

The good news is, you can actually freeze this cake! I would suggest to freezer it BEFORE adding the whipped cream boarder and the toppings. Then thaw it in your refrigerator overnight.

Have I convinced you yet? I sure hope so!

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Slutty Brookie Icebox Cake

★★★★★

5 from 1 reviews

Author: Julianne Bayer
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Yield: 10 slices

Print Recipe

Description

This Slutty Brookie No-Bake Icebox Cake is 3 glorious layers of homemade mousse. Each layer offers something unique. First the Chunky brownie batter mousse, then chocolate chip cookie mousse and finally the Oreo mousse. This mostly no-bake recipe is must easier than it looks!

Ingredients

Assorted ingredients
2 family sized pkgs (20 oz) Oreos
6–8 Soft baked chocolate chip cookies, Pepperidge Farm or others, chopped
4–5 Fudgy Brownies or 1 8-inch square pan, prepared and cooled
Hot fudge for garnish
1 cup milk
For the brownie mousse:
1 tablespoons cold water
1 teaspoon gelatin
1 ½ cup heavy whipping cream
¾ cup brownie mix
1 cup chopped brownies
For the chocolate chip cookie mousse
1 tablespoons cold water
1 teaspoon gelatin
1 ½ cup heavy whipping cream
½ cup powdered sugar
2 tablespoons all-purpose flour
3 tablespoons light brown sugar
2 teaspoons vanilla extract
4 soft baked chocolate chip cookies
For the Oreo mouse
1 tablespoons cold water
1 teaspoon gelatin
1 ¾ cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
10 Oreos, crushed

Instructions

For the brownie layer: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
Prepare the whipping cream. 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 gets bubbly. Slowly add the dry brownie mix and continue beating on high speed until peaks start to form.
Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
Chop 1 cup of the prepared brownies into small pieces, about the size of a dime or smaller and gently fold them into the brownie batter mousse. Spoon the mousse into a bowl or large (18-inch) piping bag and place in the refrigerator while you prepare the other layers.
For the chocolate chip cookie layer: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
Prepare the whipping cream. 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 gets bubbly. Slowly add the powdered sugar, flour, brown sugar and vanilla extract and continue beating on high speed until soft peaks start to form.
Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
Chop 4 soft baked chocolate chip cookies into tiny pieces, the size of a dime or smaller. Gently fold them into the chocolate chip cookie mousse. Spoon the mousse into a bowl or large (18-inch) piping bag and place in the refrigerator while you prepare the other layers.
For the Oreo mousse: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
Prepare the whipping cream. 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 gets bubbly. Slowly add the powdered sugar and vanilla extract and continue beating on high speed until soft peaks start to form.
Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
Separate out 1 ¼ cups of the prepared whipped cream to pipe the boarder and refrigerate for later.
In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the remaining prepared whipped cream.
To assemble: The bottom layer will have 19 Oreos. Quickly dunk each Oreo in a bowl of milk. Starting with the outside edge, place the cookies just inside the edge of the pan and work your way into the middle so they are tightly fit.
Starting with the brownie mousse (fill your piping bag if you haven’t already), cut off the tip of the bag about 3/4 inches from the bottom. First, fill the holes between the Oreos. Then starting on the outside edge, pipe the mousse in an even layer working your way towards the middle. Any excess mousse, distribute evenly. Then use your offset spatula to smooth out the mouse, creating a nice even layer.
To create the second layer, you’ll need 18 Oreos. Repeat above steps to dip the Oreos in the milk and assemble them in a circle from the outside edge into the middle.
Repeat the same steps with the chocolate chip cookie mouse, first filling in the gaps between the Oreos and then piping from the outside edge into the middle, smoothing out the layer with your spatula.
For the third layer, you’ll need 18 Oreos. Repeat above steps to dip the Oreos in the milk and assemble them in a circle from the outside edge into the middle.
Repeat the same steps with the Oreo mouse, first filling in the gaps between the Oreos and then piping from the outside edge into the middle, smoothing out the layer with your spatula.
Refrigerate the pie for 3 to 6 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
To create even slices, I froze this for 30 minutes prior to slicing. This is only optional and not required.
Take you’re remaining prepared whipped cream and pipe the boarders of the pie with whipped cream using a large open star tip.
Top the cake with remaining brownie, chocolate chip cookies and Oreos, chopped up to about the size of a quarter. Drizzle with hot fudge sauce.
This dessert must stay refrigerated.

Notes

* Prepare a batch of brownie the night before or use store bought brownies
* Read through the instructions before starting and prepare all of your ingredients
* Prepare each layer of mousse before assembling