This Easy Retro Dessert Features a Jaw-Dropping Amount of Chocolate

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Andrea

subheading: For the Crust:

20 cream-filled chocolate sandwich cookies (8 ounces; 226g), such as Oreos, roughly broken into pieces

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

5 tablespoons (70 g) unsalted butter, melted

subheading: For the Brownie Layer:

100 g bittersweet chocolate between 64 and 70% cacao (3 ½ ounces), coarsely chopped (about ⅔ cup)

¼ cup (56g) unsalted butter, cut into ½-inch pieces

¼ cup (60ml) vegetable oil

2 large eggs, at room temperature

100 g g ranulated sugar (3 ½ ounces; ½ cup)

2 teaspoons vanilla extract

¼ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

45 g all-purpose flour (1 ⅔ ounce; ⅓ cup)

13 g (3 tablespoons) Dutch-process cocoa powder

subheading: For the Chocolate Pudding:

170 g bittersweet chocolate between 64 and 70% cacao (6 ounces), chopped (1 cup)

23 g (2 tablespoons) dark brown sugar

1 teaspoon ground instant espresso, optional (see notes)

⅛ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

2 large egg yolks

1 teaspoon vanilla extract

1 cup (240ml) heavy cream

subheading: For the Whipped Cream Topping:

1 cup (240ml) heavy cream

3 tablespoons (18g) confectioners' sugar

½ teaspoon vanilla extract

Toasted chopped pecans, for garnishing, optional

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