Oreo Brownies
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Dark chocolate
- 80 g Milk chocolate
- 180 g Salted butter
- 200 g Soft light brown sugar
- 3 Eggs
- 175 g Plain flour (all-purpose flour)
- 2 tbsp Cocoa powder
- 1/2 tsp Fine sea salt
- 150 g Oreos (Roughly chopped into quarters)
Method
- Prepare: Preheat the oven to 160°C fan/180°C/350°F/Gas Mark 4 and line a 20x20cm cake tin with parchment paper.
- Melt the chocolate and butter: Add the chocolate chips and butter to a heatproof bowl and melt together in short bursts in the microwave, stirring between each burst until smooth. Leave to cool for a few minutes. (You can also do this in a bowl sitting on top of a pan with a few centimetres of simmering water, just make sure the water doesn’t touch the bottom of the bowl.)
- First whisk: In a separate large bowl, whisk the sugar, eggs and vanilla together with a handheld whisk for 2-3 minutes until the mixture is smooth and almost foamy.
- Combine: Whisk in the chocolate and butter mixture then fold in the flour, cocoa powder and salt. (Stop mixing when there are no pockets of flour left, don’t over mix.)
- Oreos in: Gently stir most of the Oreos into the batter.
- Into the tin: Spoon into the lined tin and spread out. Scatter over the rest of the Oreos (this makes sure you get lots of Oreo in each bite.)
- Bake: Bake for 30-35 minutes. You need to keep an eye on your brownies towards the end of the baking time. They should have set edges and top but a skewer will come out of the middle with a few crumbs on it - not completely clean.
- Cool: Leave to cool completely in the tin before slicing.