Decadent Chocolate Layers (Print Version)

# Ingredients:

→ Crust

01 - 30 sandwich cookies (Oreos)

02 - ½ cup (113g) melted unsalted butter

→ Brownie Layer

03 - 1½ cups (187.5g) flour, all-purpose

04 - ⅓ cup (42g) cocoa powder, unsweetened

05 - ½ teaspoon powder for baking

06 - ¼ teaspoon salt (kosher)

07 - 4 big eggs at room temp

08 - 2 cups (400g) sugar (white granulated)

09 - ¾ cup (170g) softened unsalted butter

10 - 2 teaspoons vanilla flavor

→ Chocolate Mousse Layer

11 - 2 cups (490g) full-fat milk

12 - 1 box (3.9 ounces) instant chocolate pudding powder

13 - ½ cup (62.5g) powdered sugar

14 - 16 ounces whipped cream topping, split in two parts

15 - 1 container (11.75 ounces) warm chocolate fudge sauce

# Instructions:

01 - Heat your oven to 350°F. Give your 9x13-inch pan a good spray with cooking oil.

02 - Crush cookies into powder, set aside ¼ cup for later. Stir butter into the rest and push firmly into the dish bottom.

03 - Combine the dry stuff first. Whip eggs, sugar, butter and vanilla till puffy. Mix with dry ingredients and smooth over the cookie base. Cook 25-30 mins until just firm.

04 - Mix milk, pudding mix and sugar until thick but still soft. Gently stir in half the whipped topping. Spread this mix on top of the cooled brownie layer.

05 - Cool in fridge for about an hour or so. Drizzle with fudge sauce, add remaining whipped topping and sprinkle with the saved cookie bits.

# Notes:

01 - Wait for brownies to cool down before adding the mousse layer

02 - Store in the fridge until you're ready to eat

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