# Components:
→ For the Brownies
01 - 120 g unsalted butter
02 - 150 g granulated sugar
03 - 2 large eggs
04 - 60 g all-purpose flour
05 - 40 g unsweetened cocoa powder
06 - 1/2 tsp baking powder
07 - 1/4 tsp salt
08 - 1 tsp vanilla extract
→ For the Oreo Dirt
09 - 16 Oreo cookies
→ For the Decoration
10 - 200 ml heavy cream
11 - 2 tbsp powdered sugar
12 - Edible flowers (such as violets or pansies) or colorful gummies
13 - Fresh mint leaves (optional)
# Method:
01 - Preheat oven to 175°C (350°F). If using oven-safe mini flower pots, line bottoms with parchment; otherwise, bake brownies in a lined baking tray and cut to fit the pots after baking.
02 - Melt the butter in a saucepan over low heat. Remove from heat, whisk in sugar and vanilla.
03 - Add eggs, one at a time, whisking until well combined.
04 - Sift together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into the wet mixture until just combined.
05 - Divide batter among 6 cleaned, oven-safe mini flower pots (about 200 ml capacity each) or spread in a prepared baking pan.
06 - Bake for 20–25 minutes, or until a toothpick inserted comes out with moist crumbs. Allow to cool completely.
07 - While brownies cool, prepare the Oreo dirt: crush Oreos (with filling) into fine crumbs using a food processor or by placing them in a resealable bag and smashing with a rolling pin.
08 - Whip heavy cream with powdered sugar to stiff peaks.
09 - If you used a baking tray, cut brownies to fit at the bottom of each flower pot.
10 - Spread a layer of whipped cream on top of each brownie, then sprinkle generously with Oreo crumbs to resemble soil.
11 - Decorate with edible flowers, colorful gummies "flowers," and/or mint leaves for a garden look.
12 - Chill until ready to serve.
