# What You’ll Need:
→ Brownies
01 - 1/2 cup plus 1 1/3 teaspoons unsalted butter (melted)
02 - 3/4 cup granulated sugar
03 - 2 large eggs
04 - 1/2 cup all-purpose flour
05 - 1/2 cup unsweetened cocoa powder
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon fine salt
08 - 1 teaspoon vanilla extract
→ Oreo dirt
09 - 16 sandwich cookies (e.g., Oreos), crushed to fine crumbs
→ Decoration
10 - 3/4 cup plus 1 tablespoon plus 1 teaspoon heavy whipping cream (cold)
11 - 2 tablespoons powdered sugar
12 - Edible flowers (such as violets or pansies) or colorful gummy candies
13 - Fresh mint leaves (optional)
# Directions:
01 - Preheat oven to 350°F. If using oven-safe mini flower pots, line the bottoms with parchment; otherwise line a baking tray with parchment to bake brownies and plan to cut them to size after baking.
02 - Melt the butter over low heat or in short bursts in the microwave. Transfer to a bowl, stir in the granulated sugar and the vanilla until evenly combined.
03 - Add the eggs one at a time, whisking after each addition until the mixture is smooth and glossy.
04 - Sift together the flour, cocoa powder, baking powder and salt to remove lumps and aerate the mixture.
05 - Fold the dry ingredients into the wet mixture gently until just combined; avoid overmixing to keep the brownies tender.
06 - Divide the batter evenly among six cleaned, oven-safe mini flower pots (about 200 ml capacity) or pour into the prepared baking tray and spread to an even layer.
07 - Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not raw batter. Remove from the oven and cool completely.
08 - While brownies cool, place sandwich cookies in a food processor and pulse to fine crumbs, or put them in a sealed bag and crush with a rolling pin until they resemble soil.
09 - Using an electric mixer, whip the cold heavy cream with the powdered sugar to stiff peaks; keep chilled until ready to assemble.
10 - If you baked in a tray, cut the cooled brownie into disks or squares that fit the bottoms of the pots; trim as necessary for a neat fit.
11 - Place a brownie piece into each pot, spread a layer of whipped cream over the top, then sprinkle the crushed cookie crumbs generously to mimic soil.
12 - Decorate each pot with edible flowers, gummy 'flowers' and/or mint leaves. Chill until ready to serve so the cream firms and decorations set.
