Love oreos? Love brownies? Then this is the perfect recipe for you. I love the crunch that the oreos add to the fudgy brownies, and I don't find them overly sweet either. Serve them warm from the oven with vanilla ice cream, or let them cool and set in the fridge for a few hours for the ultimate fudge texture.
Tips: For the shiny tops, you want to whisk the eggs and sugar together until light and fluffy - this takes abut 2 minutes with an electric whisk but longer if you are doing it by hand!
These last longest in the fridge (up to 7 days or so), but can also be left in an airtight container at room temperature.
Recipe
Prep time: 10-15 minutes
Cook time: 25-30 minutes
Makes: 12-16 brownies
Ingredients:
125g Butter
50g Milk Chocolate
50g Dark Chocolate
2 Eggs
250g Caster Sugar
85g Plain Flour
2 tbsp Cocoa Powder
2 packets of oreos
Method:
Preheat the oven to 180°C. Line a square tin (approx. 20x20cm) with butter and baking parchment.
Melt the butter with the milk and dark chocolate (either in the microwave in 20s intervals or in a bowl over hot water) and allow to cool.
Whisk the eggs with the sugar for 2-3 minutes (electric whisk) or longer (if using a hand whisk) until pale and fluffy.
Add the butter/chocolate mixture to the egg mixture and whisk to combine.
Sift in the flour and cocoa powder and fold in until it is almost completely combined.
Set aside 12-16 oreos (depending on how you many want to slice the brownies into). Roughly chop the remaining oreos and fold into the mixture until everything is combined (no flour should be visible).
Pour the mixture into the tin and spread until even. Place your whole oreos on top, roughly in the centre of where each brownie will be, pushing them slightly into the mixture.
Bake for 25-30 minutes (25 if you want more fudgy).
Allow cool in the tin and set in the fridge for an hour or so before slicing. Alternatively tuck in while they're still warm!
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