I have never been a fan of supermarket purchased biscuits or cookies. Occasionally I’ll have a Tim Tam or two but that is about it. For someone with a massive sweet tooth, I almost never crave for an Arnott’s biscuit or Oreo cookies. Unless famished and it is a matter of life and death then, it is a no brainer.
So it is quite surprising how much I enjoy this Oreo brownie, inspired by the Slutty Brownies I made last week. Using a 200g block of dark chocolate, the brownie is gooey and mind-blowing. The Oreo cookies give the brownie a slight chewy texture – just the right amount. I recommend you wash down this rich brownie with a large glass of milk.
I just cannot seem to get enough. I want another serving but I am worried if I allow myself one more, I will have nothing left for my favourite people at work. I did promise them brownies.
There is really nothing much more to say here except for you to head to your kitchen now to make a batch of this amazing creation. When life gets tough, have a slice of this Oreo brownie. It works as a perfect reminder that life isn’t so bad.
OREO BROWNIES RECIPE
Recipe from Sugar & Snapshots
Yield: 16 brownies in a 8x8x3-inch (20cm) square pan
165g unsalted butter
200g semi-sweet chocolate, finely chopped
3/4 cup light brown sugar
3 tbsp all-purpose flour
1 tbsp cocoa powder
A pinch of salt
16 Oreo cookies, broken into pieces
Preheat your oven to 180°C. Line an 8x8x3-inch (20cm) baking pan with foil, followed by baking paper with the paper overlapping the sides. This will also assist removing brownie from pan.
In a small saucepan, melt butter over medium heat. Once melted, remove from heat and add chopped chocolate. Stir until smooth and well combined.
In a large mixing bowl, whisk eggs until triple in volume. Slowly add half the brown sugar around the outer edge of the bowl (to avoid knocking the air out of the mix) and whisk until incorporated. Add remaining sugar again around the edge and whisk again for a few minutes until mixture is completely smooth. Stir in the melted chocolate into the eggs quickly to incorporate it.
Slowly add flour, cocoa, salt and 1/2 of the broken up Oreos around the edge of the bowl and fold in until combined. Pour the batter into prepared baking pan. Scatter the remaining chunks of Oreo cooking over the top.
Bake the brownie for 30 to 35 minutes or until the middle is only slightly gooey.
Set the pan on a wire rack to cool completely. When cooled, lift the baking paper to remove brownies out of the pan and place on a cutting board. Cut into 2×2-inch squares.
Brownies can be stored in an airtight container for up to 2 days.