Oreo Brownies
I know that there will be brownie purists out there that will insist on leaving the traditional recipe well alone. However, I have to urge all of you to try this wonderful recipe from Lorraine Pascale's "Baking Made Easy".
They are everything you want a brownie to be - rich chocolatey goodness with a crunchy exterior and a deliciously gooey centre. But they are more than that, they have Oreo cookies in them! Amazing!
I saw Lorraine Pascale make these divine brownies on her "Baking Made Easy" show on the BBC and have since bought the accompanying book. I bake these crowd-pleasers quite frequently, especially for parties as I've yet to find someone who doesn't enjoy them!
The recipe is simple and incredibly easy to follow. Indeed, I often get my younger cousins to help me make them, which is always great fun even if they do lick the bowl before I get a look in!
Oreo Brownies
165g/5½oz butter, plus extra for greasing
200g/7oz dark chocolate, grated or finely chopped
3 free-range eggs
2 free-range egg yolks
1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
165g/5½ oz soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch salt
154g/5½oz pack Oreo biscuits
icing sugar, for dusting
Preheat the oven to 180C/350F/Gas 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. When the butter has melted, remove the pan from the heat and add the grated (or chopped) 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 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.
Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
Recipe from BBC Food
They are everything you want a brownie to be - rich chocolatey goodness with a crunchy exterior and a deliciously gooey centre. But they are more than that, they have Oreo cookies in them! Amazing!
I saw Lorraine Pascale make these divine brownies on her "Baking Made Easy" show on the BBC and have since bought the accompanying book. I bake these crowd-pleasers quite frequently, especially for parties as I've yet to find someone who doesn't enjoy them!
The recipe is simple and incredibly easy to follow. Indeed, I often get my younger cousins to help me make them, which is always great fun even if they do lick the bowl before I get a look in!
Oreo Brownies
165g/5½oz butter, plus extra for greasing
200g/7oz dark chocolate, grated or finely chopped
3 free-range eggs
2 free-range egg yolks
1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
165g/5½ oz soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch salt
154g/5½oz pack Oreo biscuits
icing sugar, for dusting
Preheat the oven to 180C/350F/Gas 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. When the butter has melted, remove the pan from the heat and add the grated (or chopped) 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 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.
Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
Recipe from BBC Food
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