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<\/a><\/p>\nI\u2019ve been looking forward to making these delicious Oreo Brownies for days. But, with \u201cbikini-body mission\u201d and summer around the corner, I\u2019ve been containing myself. But today there\u2019s been a strong urge so I\u2019ve started working on them.<\/p>\n
They are so easy to prepare. I can\u00b4t tell you how much I enjoy them, especially when it\u00b4s time to take them out of the oven. They give off such a beautiful chocolate aroma that you can\u00b4t wait to try them before they cool down. I don\u00b4t 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.<\/p>\n
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<\/p>\n This recipe is from the famous Lorraine Pascale. I\u00b4ve now been making them for several years, and I\u00b4ve always had success with them.<\/p>\n This rich and chocolatey brownie stuffed with Oreo biscuits is so easy to make and takes brownie to a whole new level of deliciousness.<\/p>\n When making them, I\u00b4ve always followed Lorraine\u00b4s 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\u00b4t 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\u00b4s your decision, both ways turn out amazingly.<\/p>\n<\/a><\/p>\n\n
Delicious and perfect for sharing… or not!<\/h3>\n<\/blockquote>\n