I don’t know if I mentioned this earlier on in another post but I’ve got another confession to make: I’m a chocoholic. I love chocolate in everything sweet and given the opportunity, I’d love to try that with something savoury too. Until that happens it’s so easy to get your chocolate fix once in a while. (Should I say “without overdoing it” next?) So here’s one of my favourite recipes. Once again it’s taken from Lorraine Pascale’s Baking Made Easy, with some slight changes here and there. I made this very recently and it was approval all around. Oh….and if you love Oreos then this one’s for you! If you’d rather use something else instead of Oreos you could substitute them either with toasted walnuts or pecans.
For these brownies Lorraine uses a mixer, but if you don’t have one (or if it’s way at the back of your kitchen cupboard and feel to lazy to reach for it) then it’s not a problem to mix everything by hand. This recipe makes approximately 16 brownies. Enjoy.
- 165g butter
- 200g dark chocolate, chopped
- 4 eggs
- 2 teaspoons vanilla extract
- 165g soft light brown sugar
- 2 tablespoons plain flour
- 1 tablespoon cocoa powder
- pinch of salt (optional)
- 154g pack Oreo cookies, broken into quarters
- icing sugar for dusting
- Place a rack in the middle of the oven and preheat your oven to 180ºC/Gas Mark 6. Grease a square baking tin and line with baking paper with the sides overlapping. (Don’t leave out the paper as it will make it easier to take the brownies out of the tin when cooled.)
- Melt the butter over medium heat and add the chocolate. Lightly stir the mixture and leave this to stand for a few minutes.
- In a large bowl whisk the eggs and vanilla essence until they start to become light and fluffy. Add half of the sugar and whisk, then add the rest and whisk again with the egg mixture. Then pour the buttery chocolate into it slowly around the sides (to keep as much of the fluffiness as possible in the batter).
- Add the flour, cocoa powder, salt if you’re using that and approximately half of the Oreos. Stir until well combined and pour the batter into the prepared baking tin. Scatter the rest of the Oreo cookies over the top, pressing them in slightly but not too much. Bake the brownie mixture for around 30 minutes. At this point check it with a skewer or a knife: it should not come out totally clean. You want that squidgy-ness around the middle.
- Leave the brownies to cool in the tin. The top should sink and crack a little so don’t be alarmed. Slowly pull the brownies out using the overlap of the baking paper, dust with some icing sugar (a little less than my photo please!) and cut into squares.