# Components:
→ Brownies
01 - Unsalted butter — 4.2 oz (about 1/2 cup)
02 - Granulated sugar — 3/4 cup
03 - Large eggs — 2
04 - All-purpose flour — 1/2 cup
05 - Unsweetened cocoa powder — 1/3 cup plus 1 tablespoon
06 - Baking powder — 1/2 teaspoon
07 - Salt — 1/4 teaspoon
08 - Vanilla extract — 1 teaspoon
→ Oreo dirt
09 - Oreo cookies — 16 cookies
→ Decoration
10 - Heavy cream — 3/4 cup plus 2 tablespoons
11 - Powdered sugar — 2 tablespoons
12 - Edible flowers or colorful gummy candies — to garnish
13 - Fresh mint leaves — optional, to garnish
# Directions:
01 - Preheat the oven to 350°F. If using oven-safe mini flower pots, line the bottoms with parchment; otherwise, line a baking pan to bake a sheet of brownies that will be cut to fit later.
02 - Gently melt the butter in a small saucepan over low heat. Remove from the heat and whisk in the granulated sugar and vanilla until smooth.
03 - Add the eggs one at a time, whisking thoroughly after each addition until the mixture is glossy and fully combined.
04 - Sift or whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure an even distribution.
05 - Fold the dry mixture into the wet ingredients gently until just combined; do not overmix to preserve a tender crumb.
06 - Spoon the batter into six cleaned, oven-safe mini flower pots (roughly 200 ml capacity) filling them about two-thirds full, or spread evenly in the prepared baking pan.
07 - Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and transfer to a wire rack to cool completely.
08 - Place the Oreo cookies (including filling) in a food processor and pulse to fine crumbs, or seal them in a bag and crush with a rolling pin until sandy and uniform.
09 - Using an electric mixer, whip the heavy cream with the powdered sugar to stiff peaks, taking care not to overwhip.
10 - If you baked a sheet, cut the cooled brownies into pieces that fit the pots; otherwise, proceed with the baked portions already in the pots.
11 - Spread a generous layer of whipped cream over each brownie, then press or sprinkle the Oreo crumbs on top to resemble soil.
12 - Top each 'pot' with edible flowers, gummy 'flowers', and optional mint leaves for a garden effect. Chill until ready to serve to set the cream.
