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My favourite brownie recipe, this time loaded with Oreo cookies. Fans of Oreos will love this version, but it also proves that you can bake almost anything into a brownie (well, almost!). Feel free to swap the Oreos for your favourite biscuits, but avoid very dry varieties, such as sponge cookies, as they can absorb too much moisture from the brownie and affect its fudgy texture. Other than that, the possibilities are endless!<\/em><\/p>\n<\/blockquote>\n

Ingredients for Oreo brownies:<\/span><\/p>\n

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• 180 g butter<\/li>\n
• 100 g dark chocolate (50% cocoa solids), chopped<\/li>\n
• 150 g dark chocolate (70% cocoa solids), chopped<\/li>\n
• 3 large eggs<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 250 g caster sugar<\/li>\n
• 100 g plain flour<\/li>\n
• \u00bc teaspoon baking powder<\/li>\n
• a pinch of salt<\/li>\n
• 120 g Oreo cookies (slightly less than one standard packet)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Melt the butter in a saucepan and remove from the heat. Add both chopped chocolates to the hot butter and leave for 2 minutes. Stir until smooth and glossy. Leave the chocolate mixture to cool completely, or until just slightly warm, but not hot. It should remain liquid.<\/p>\n

  In a large bowl, lightly whisk the eggs with a balloon whisk (do not beat until frothy). Add the vanilla extract and sugar and whisk thoroughly until well combined. Pour in the cooled chocolate mixture and whisk until smooth. Sift the flour and baking powder directly into the chocolate mixture, add the salt and stir only until combined. Do not overmix.<\/p>\n

  Pour the batter into a 23 x 23 cm baking tin greased with butter and lined with baking paper. Break the Oreo cookies into halves or smaller pieces and arrange them over the top, pressing them slightly into the batter.<\/p>\n

  Bake at 160\u00b0C in a fan-assisted oven (or 180\u00b0C conventional) for approximately 30\u201333 minutes. The brownie will rise slightly and may crack around the edges or develop a characteristic crinkled top. A skewer inserted into the centre may come out moist, but it should not have raw batter on it. Brownies are generally not tested with a skewer, however, as this method is not always reliable for determining doneness. Remove from the oven and leave to cool completely.<\/p>\n

  Cut into squares and serve.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n","protected":false},"excerpt":{"rendered":"

  My favourite brownie recipe, this time loaded with Oreo cookies. Fans of Oreos will love this version, but it also proves that you can bake almost anything into a brownie (well, almost!). Feel free to swap the Oreos for your favourite biscuits, but avoid very dry varieties<\/p>\n","protected":false},"author":1,"featured_media":16039,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[96,363],"duration":[],"tag_group":[],"class_list":["post-16035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brownies","tag-chocolate","tag-oreo"],"acf":[],"yoast_head":"\n