Oreo brownies - recipe
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Prepare
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Serves
14 -
Cook
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Skill
Easy
Ingredients
- 165 g Butter (unsalted) plus extra for greasing
- 200 g Dark chocolate grated or finely chopped
- 3 Egg(s) (free range)
- 2 Egg yolk(s) (free range)
- 2 tsp Vanilla extract
- 165 g Unrefined light muscovado sugar
- 2 tbsp Plain white flour
- 1 tbsp Cocoa powder
- 1 Salt
- 154 g Oreos broken into quarters
- Icing sugar to dust
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1
Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
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2
Melt the butter in a pan over a medium heat. Once the butter has melted, remove the pan from the heat and add the grated chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25 second blasts, stirring well each time.
For this step you'll need:
- 165g Butter (unsalted) plus extra for greasing
- 200g Dark chocolate grated or finely chopped
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3
Whisk the eggs, egg yolks and vanilla extract together in a large bowl until the eggs begin to get light and fluffy.
For this step you'll need:
- 2 Egg yolk(s) (free range)
- 3 Egg(s) (free range)
- 2tsp Vanilla extract
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4
Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.
For this step you'll need:
- 165g Unrefined light muscovado sugar
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5
Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly.
For this step you'll need:
- 2 tbsp Plain white flour
- 1 tbsp Cocoa powder
- 1 Salt
- 154g Oreos broken into quarters
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6
Bake on the middle shelf of the oven for 25-30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.
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7
Remove the brownies out using the overlapping paper and cut into squares. Dust with icing sugar and serve.
For this step you'll need:
- Icing sugar to dust