Recipes

Delicious Oreo fudge brownie

Fudgy and chocolaty brownie with Oreo peanut butter cookies? That’s a triple YES! :)

This is a foolproof recipe and every time I make it I can’t wait for the brownie to cool in the tin so that I can cut it into squares and eat half of it right away :) It’s simply happiness on a plate. You can use any chocolate & cream cookies you like but I mean – these peanut butter Oreos were just YUM! If you do give it a go please let me know how it turned out :)
IMG_0963

Delicious Oreo fudge brownie
Write a review
Print
Ingredients
  1. 165g butter, plus extra for greasing
  2. 200g dark chocolate, grated or finely chopped
  3. 3 eggs
  4. 2 egg yolks
  5. 1 vanilla pod (seeds only) or alternatively 2 tsp vanilla extract
  6. 150g soft light brown sugar
  7. 2 tbsp plain flour
  8. 1 tbsp cocoa powder
  9. pinch of salt
  10. 154g pack of Oreos (or other chocolate biscuits) broken into quarters
  11. icing sugar, for dusting
Instructions
  1. Preheat the oven to 180°C. Grease a 20cm square baking tin with butter and line with baking paper (it should overlap the sides a little).
  2. Melt the butter in a pan over a medium heat. When the butter has melted, remove it from the heat and add the chopped (or grated) chocolate. Leave to stand for a few minutes and then stir together so that the chocolate melts completely.
  3. In a large bowl whisk the eggs, egg yolks and vanilla together until the eggs are light and fluffy. Next add the sugar in two additions, whisking between each. Make sure to add the sugar around the side of the egg mix so as not to knock out too much air. Keep whisking until the mixture becomes stiffer. Next, pour the chocolate into the egg mixture - again do it around the sides so as not to knock the air out.
  4. Add the flour, cocoa powder, salt and a third of the biscuits and stir gently until fully combined. Pour the mixture into the prepared tin.
  5. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for about 25–30 minutes. The middle should be still a bit gooey. Leave the brownies to cool in the tin - the top might sink and crack a little but that's ok.
  6. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar and ENJOY!
Adapted from Lorraine Pascale
Adapted from Lorraine Pascale
Windmill Dreams http://windmilldreams.com/

No Comments

Leave a Reply