Hi everyone !
I’ve been looking forward to making these delicious Oreo Brownies for days. But, with “bikini-body mission” and summer around the corner, I’ve been containing myself. But today there’s been a strong urge so I’ve started working on them.
They are so easy to prepare. I can´t tell you how much I enjoy them, especially when it´s time to take them out of the oven. They give off such a beautiful chocolate aroma that you can´t wait to try them before they cool down. I don´t like to bake them longer than they need to. I love when they form a little crust on top and they are moist and slightly gooey on the inside.
This recipe is from the famous Lorraine Pascale. I´ve now been making them for several years, and I´ve always had success with them.
This rich and chocolatey brownie stuffed with Oreo biscuits is so easy to make and takes brownie to a whole new level of deliciousness.
When making them, I´ve always followed Lorraine´s recipe, more or less to a tee apart from the eggs. In the original recipe, it uses 3 whole eggs and 2 egg yolks, whereas I use 4 whole eggs because I don´t know what to do with the 2 egg whites leftover as they nearly always end up in the bin. So now, with that said, it´s your decision, both ways turn out amazingly.
Delicious and perfect for sharing… or not!
Enjoy this recipe !!!
- 165 gr butter
- 200 gr dark chocolate
- 4 eggs ( or 3 eggs and 2 egg yolks)
- 1 tsp vanilla extract or seeds of 1 vainilla pod
- 165 gr soft light brown sugar
- 2 tbsp plain flour
- 1 tbsp cocoa powder
- Pinch of salt
- 154 gr pack of Oreo biscuits
- Preheat the oven to 180C
- Line a square 20x20 cm tin with baking paper.
- Melt the butter and chocolate in a heat proof bowl over a small pan of hot water on a low heat.
- Whisk the eggs and vanilla together in a large bowl until they begin to get light and fluffy.
- Add the sugar in two additions whisking between each. Pour it around the sides of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer.
- Pour in the chocolate, again around the sides so as not to knock the air out.
- Add the flour, cocoa powder, salt and a third of the oreos and stir until combined.
- Pour the mixture into the prepared tin and scatter the remaining oreos over the top.
- Bake in the oven for 25-30 minutes. The middle should be very so slightly gooey.
- Leave the brownies to cool in the tin.