These Oreo-stuffed brownies are all we need in life right now
Tempted to do a little baking?
Well, if like us, you have a bit of a sweet tooth, rest assure as this recipe is sure to keep it satisfied.
We here at Her are forever rolling up our sleeves and testing sweet and delicious recipes in order to bring only the best to you (tough job some might say...)
And the latest recipe I bring you, is a notch above the rest. Combining scrumptious Oreos with gooey brownies, you get the JACKPOT.
These little wonders require no skill and take roughly an hour overall to make between prep and cooking time.
So it's time to dust off the rolling pin and get cracking.
- 165g Butter (unsalted) (plus extra for greasing)
- 200g Dark chocolate (grated or finely chopped)
- 3Egg(s) (free range)
- 2Egg yolk(s) (free range)
- 2 tsp Vanilla extract
- 165g Unrefined light muscovado sugar
- 2 tbsp Plain white flour
- 1 tbsp Cocoa powder
- 154g Oreos (broken into quarters)
- Icing sugar (to dust)
Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
Melt the butter in a pan over a medium heat. Once the butter has melted, remove the pan from the heat and add the grated chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25 second blasts, stirring well each time.
Whisk the eggs, egg yolks and vanilla extract together in a large bowl until the eggs begin to get light and fluffy.
Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.
Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly.
Bake on the middle shelf of the oven for 25-30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
Remove the brownies out using the overlapping paper and cut into squares. Dust with icing sugar and serve.
And voilá. This recipe comes from Baking Mad and it is most definitely one of our firm faves.