# What You Need:
→ Brownies
01 - 1/2 cup + 1 tablespoon unsalted butter (approx. 120 g), cut into pieces
02 - 3/4 cup granulated sugar (150 g)
03 - 2 large eggs
04 - 1/2 cup all-purpose flour (60 g)
05 - 1/2 cup unsweetened cocoa powder (40 g)
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon fine salt
08 - 1 teaspoon vanilla extract
→ Oreo dirt
09 - 16 Oreo sandwich cookies (whole), crushed to fine crumbs
→ Decoration and finishing
10 - 3/4 cup + 1 tablespoon heavy cream (approx. 200 ml)
11 - 2 tablespoons powdered sugar
12 - Edible flowers (violets, pansies) or small gummy candies, for garnish
13 - Fresh mint leaves (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 175°C (350°F). If using oven-safe mini flower pots or ramekins (about 200 ml capacity), rinse and dry them; line the bottoms with parchment if desired. Alternatively, line an 8-inch (20 cm) square baking pan with parchment.
02 - Melt the butter in a small saucepan over low heat or in a heatproof bowl in short bursts in the microwave. Remove from heat and whisk in the granulated sugar and vanilla until smooth.
03 - Add the eggs one at a time to the butter-sugar mixture, whisking thoroughly after each addition until the batter is glossy and uniform.
04 - Sift together the flour, cocoa powder, baking powder and salt. Fold the dry mixture into the wet batter with a spatula until just combined; avoid overmixing.
05 - Divide the batter evenly among the prepared mini pots (fill each about two-thirds full) or pour into the prepared baking pan, smoothing the top.
06 - Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not raw batter. Baking time may vary slightly by vessel size.
07 - Remove from oven and allow the brownies to cool in their vessels until room temperature, then chill until fully set to make handling and assembly easier.
08 - Place the Oreo cookies (including filling) in a food processor and pulse to fine crumbs, or seal in a heavy-duty bag and crush with a rolling pin until uniform and soil-like.
09 - Whip the heavy cream with the powdered sugar using an electric mixer or whisk until stiff peaks form; keep chilled until assembly.
10 - If the brownies were baked in a pan, cut rounds or squares to fit the bottoms of the mini pots and transfer each piece into a pot.
11 - Spread a layer of whipped cream over each cooled brownie base, then spoon or sprinkle crushed Oreo crumbs atop the cream to resemble soil. Press lightly so crumbs adhere.
12 - Top each 'pot' with edible flowers, small gummy flowers, and/or a mint leaf to create the garden effect. Chill assembled pots for at least 30 minutes before serving to set the cream.
