Fudgey, squidgy, and out of this world most delicious brownies. The ultimate chewy, scrummy recipe stuffed with oreos, topped with crushed crumbs and made from scratch with love! These for sure aren't for sharing, so we suggest you make an extra batch just for yourself :) You can add an addition of chocolate chips if you want extra luxurious, the perfect dessert for any Oreo lover. We for sure love these, and they go well with milk or a chocolate milkshake. The recipe can be adjusted, if you don't like them overly sweet, add less sugar, that is the beauty of making desserts from scratch.

Tips:

Always line your tin with parchment paper. This helps prevent the batter from sticking to the tin, and easy to lift and slice too. Use the best cocoa powder, can be Green & Blacks or Callebaut (Callebaut is also sugar-free) Do not overbeat the batter once the flour is added, make sure all the ingredients are incorporated. To check the middle is gooey, insert a knife or a skewer. Don't over-bake, the whole point of a brownie is to have it fudgey and squidgy. To make slicing easier, put the tin in the fridge for about an hour. But be sure the tin is cooled once out of the oven before placing in the refrigerator. You can cut them into small squares as they are very rich. Store the brownies in an airtight container in the refrigerator for approximately one week. Ingredients:
  • 165g butter
  • 200g dark chocolate - finely chopped (recommend 60-70% cocoa solids)
  • 3 medium eggs
  • 2 egg yolks
  • 1 vanilla pod
  • 165g soft brown sugar
  • 2 tbsp plain flour
  • 1 tbsp cocoa powder
  • Pinch of salt
  • 1 pack of Oreos - broken into quarters (extra for crumbs) (you can use any kind of Oreos)
  • Icing sugar - for dusting
Equipment: You will need an 8inch square tin lined with parchment paper. Method: 1. Preheat the oven to 180c Fan. Gas mark 5. Prepare the middle shelf as that is where the tin will be sitting. 2. Melt the butter in a pan over medium heat, or in the microwave. Add the finely chopped chocolate and stir. 3. Whisk the eggs, egg yolk and vanilla together in a large bowl until it goes fluffy. 4. Add the sugar in two additions, whisking in between each pour. Tip: Pour it around the side of the egg mix; this prevents it from knocking out all the air. Continue whisking till the mixture becomes stiffer. 5. Once it's ready, pour the chocolate into it, around the sides of the bowl. Add the flour, cocoa powder, salt, and 1/3 of the Oreos, stir until all is combined. 6. Pour the mixture into the tin and press the batter down gently. Bake in the oven for 25-30 minutes. Be sure to check the middle is gooey. 7. Leave the brownies to cool in the tin; the top will sink and crack slightly. Remove from the tin, and place in the refrigerator for an hour and then slice. 8. Dust with icing sugar when you are ready to serve. Enjoy! Serve with milk if you prefer. Be sure to follow us on our social media channels too. Please post a picture; we would love to see your creations! Cookies and cream brownies with topping made from Oreo cookies