Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
Preheat a fan forced oven to 175C (340F). Spray an 8by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
Slowly add chocolate and butter mixture while mixing on low speed.
Add batter to baking tin lined with baking paper. Bake for 30 min or until a pick comes out with moist crumbs. Allow to cool down completely before using a large knife to cut up into 4x4 rows. You’ll end up with 16 brownie cubes.
Cookies And Cream Cheesecake
Add the cream cheese, powdered sugar and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip until creamy and smooth. Add the cream and oreos. Mix until well combined.
Add the whipping cream and vanilla extract into a large mixing bowl. Use an electric mixer to whip to stiff peaks.
Begin by adding half the brownies into a serving bowl or trifle bowl. Top with half the cheesecake mixture. Use a spatula or spoon to spread around evenly. Top with some chopped Oreos. Then with half the chocolate ganache. Add a third of the whipped cream and spread around with a spoon. Add more chopped Oreos followed by the rest of the brownies. Add the remaining cheesecake mixture and spread around. Top with chopped Oreos, followed by the second third of the cream. Top with more chopped Oreos and then pipe some swirls of whipped cream on top using an open star tip. Top with Oreo halves and rainbow sprinkles.
The trifle is best eaten the day after it’s made. To serve the trifle use a sharp knife to cut wedges. Use a cake server to scoop it out piece by piece.