Raspberry Oreo Volleyball Brownies

I have made these brownies/cupcake treat for the volleyball team for several years now so they are affectionately called "Volleyball brownies" at our house. I have had many requests for the recipe so while making them today I took pictures to help me explain how they are made.

This recipe should make about 34 - 38 brownies. There are several steps to these so I usually start the day before I want to take them somewhere. I first make the Oreo topping. This step requires 1 package of Oreo cookies and 1 - 8oz package of cream cheese and about 16oz of white chocolate.

Mix together the package of Oreo cookies and cream cheese with your mixer until it is a dough-like consistency.

I then use the scoop ( pictured later on this post ) to scoop the Oreo dough into balls.

The you will need to melt the white chocolate. I like to use these melting discs as they melt really easily in the microwave in about 1 - 1 1/2 minutes.

Once you have your melted white chocolate you just dip the Oreo balls in it until they are covered. Let the chocolate harden, cover and refrigerate. These will be used when topping the brownies.

Now for the brownies...... These brownies have a brownie layer and a cheesecake layer so I always make the cheesecake part first. For this you will need 3- 8oz packages of cream cheese, 2 eggs and about 1/4 to 1/2 cup of sugar. This is where I really have problems with writing this down as I am not really a measuring type of cook. I am more of a mad dasher....adding without really measuring.

It is best if your cream cheese is at room temperature. It makes it blend easier an is nice and smooth. Just blend the cream cheese with your mixer adding the eggs and sugar. It should be fluffy when done. Set aside.

Now to make the brownies I like to use Betty Crocker Triple Chunk Supreme Brownie Mix but any brownie mix will really work. I use 2 boxes of the brownie mix. Prepare according to the package directions. If you use this brownie mix you will need 6 tablespoons of water, 1 cup vegetable oil and 4 eggs.

I also recommend using the foil type cupcake papers. I find that they work much better than just regular cupcake papers.

After you have mixed your brownie batter put about 1/4 cup in each cupcake paper.

Bake the brownie according to the package directions. I baked these at 350. I am not sure how long they were baked for. I threw the box away earlier today so I'm not sure what the directions say. I bake so many I can just tell when they are done. You can insert a toothpick into them and when it comes out clean they will be done.

For the next step and also for making the Oreo balls above I find these tools the best. They are both from Pampered Chef. The top is a cookie scoop and the bottom a little frosting spreader.

As soon as the brownies come out of the oven I put 1 scoop of the cheesecake mixture that I made previously on each brownie.

Then I spread the scoop of cheesecake mixture all over the top of the brownie and put them back into the oven. I cook these until the cream cheese springs back when touched. About 5-7 minutes.

When they are done they should look like this.

Allow them to cool before topping. If you are not going to be using them right away you can top them later just keep them refrigerated. When I am taking them to a party that is in the early morning or early afternoon I usually make the brownie and cheesecake part the day before and will then top them the following morning.

For the topping you will need Smucker's Simply Fruit - Red Raspberry and some more white chocolate. You will also be using the Oreo balls and fresh Raspberries.

First you will want to clean the raspberries.

Put the Smucker's Simply Fruit into a bowl. You will be microwaving this so make sure it is a microwave safe bowl.

Chop the Oreo balls into little pieces.

Place a generous portion of the Oreo mixture on top of each of the Brownies.

I cut the raspberries in half. I love the look of the whole raspberry but find that cutting them in half makes them easier to place on the brownie and they stay on better.

Put 4-5 raspberry halves top of each brownie.

For the next two steps I use these pastry bags with a tip. The tip I use just has a small round hole in it.

I place a piece of tape on the tip before filling the pastry bag. This keeps the contents of the bag from spilling out before I am ready for it! I take the tape off when I am ready to drizzle.

I then place the bag in a cup with the tip end in the bottom of the cup and fold the open end over the side of the cup. This makes it really easy to fill the bag.

I take the Bowl of Smucker's Simply Fruit and microwave it for about 10-15 seconds. I should melt into a syrup. I stir it to make sure it is really smooth before putting it in the bag. Using the

bag I drizzle the syrup over each of the brownies.

I then prepare another bag the same way as before. I then melt the white chocolate. I takes about 1 to 1 1/2 minutes to melt the white chocolate.

I put the white chocolate into the bag and drizzle it over the brownies.

If you do not have the bags and tips you can also use a plastic baggie and snip the corner off and use it in the same way. If doing this I recommend using two baggies. Just put one inside of the other. I have done it this way before and have had the baggie split at the seam when I was drizzling it. Double bagging will help if this happens.

I transfer them to a tray, refridgerate them for a little while and they are ready to eat!

These are absolutely delicious and I hope you like them.