Oreo Brownies

This is a recipe from Lorraine Pascale. In one of the episode of her TV series Baking Made Easy, she confessed to a full addiction to chocolate brownies. Despite the confession being a bit over the top, who could not relate to those words? If you like chocolate, and I do, then a good chocolate brownie will bring solace and comfort in the darkest and gloomiest days of your life. What could be better, then, than adding some cream cookies to it?

The addition of Oreos (but you could as easily use any other brands – Ringo will be very good too) provides for an extra sweet touch and a creaminess a normal chocolate brownie would not cater for. It also looks drop-dead gorgeous, so what are you waiting for?

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Ingredients

  • 165g unsalted butter, at room temperature
  • 200g dark chocolate, chopped, 70% cocoa solids
  • 3 large eggs
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 165g light brown sugar
  • 2 tbsp plain flour
  • 1 tbsp cocoa powder
  • a pinch of salt
  • 1 x pack of chocolate and cream biscuits (Oreos)

Method

  1. Preheat your oven to 200C and grease and line a 20cm rectangular (or square) brownie tin with some parchment paper. Experience teaches me to leave the paper a bit overhanging at the sides so that it will be easier to take the brownie out of the tin once it has cooled down.
  2. Melt the butter in a pan over a low heat, then remove from the heat and stir in the copped chocolate. Keep on stirring until combined, the leave on the side to cool slightly.
  3. In a large bowl, whisk the eggs and egg yolks with the vanilla extract until light and fluffy, then slowly add the sugar one tablespoon at a time, until fully incorporated and meringue-like in texture.
  4. Now pour the chocolate mixture into the bowl and slowly mix that in. You want to pour it from the sides so as to knock out as little air as possible. In a separate bowl, sift the flour with the cocoa powder and salt, then also stir that in. Roughly break up a third of the chocolate biscuits and add them to the mixture.
  5. Pour the batter into the lined cake tin, then level it out using a spatula. Break up the rest of the biscuits and use them to dot the surface of the raw brownie, then bake for 30 minutes, until cooked on the outside but still a bit squidgy on the inside.
  6. Remove from the oven, leave to cool on a wire rack, then remove from the pan and cut into squares. If you want to, you can dust the brownies with icing sugar.

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