It’s been a while since I’ve done some baking (when I say a while, I mean a couple of weeks)… So I finally attempted Oreo brownies. You can experiment with the ratio of dark/milk/plain chocolate, depending on your taste. I rarely find sweet things “too sweet” but I’m not a fan of really rich brownies.
- 170g unsalted butter
- 150g milk or plain chocolate (chopped small)
- 50g dark chocolate (chopped small)
- 3 eggs
- 3 egg yolks
- 2 tsp vanilla extract
- 170g soft light brown sugar
- 2 tbsp plain flour
- 1 tbsp cocoa powder (I used Bournville)
- Pinch salt (two twists on the salt shaker)
- 1 packet of Oreos
- Preheat oven to 180c (160c fan) and grease your brownie tins (I used two small ones, but you can use one). Line the bottom of the tin with greaseproof paper and grease the sides with butter and a tiny sprinkle of flour.
- Melt the chocolate over low/med heat for 30 seconds or so, then add your butter – in several pieces rather than one block. Stir gently. Once melted and almost all combined, leave to stand.
- With an electric whisk, whisk egg, egg yolks and vanilla for approx. 2 minutes until light and fluffy. Slowly add the sugar, making the mixture at “airy” as possible.
- Once the mixture feels stiff, stir in the chocolate/butter mix.
- Add the flour, cocoa powder, salt and stir until combined. Pour into the tin/s.
- Scatter the rest of the Oreos over the top. Press them down slightly.
- Bake for 25 minutes, or until cooked through.The middle should feel a bit soft still. Leave to cool in the tin for 5 minutes before transferring to a wire rack.
Serve warm with plenty of ice cream.