• Ingredients: 11
  • Serves: 14
  • Prep: 45 mins
  • Bake: 25 mins
  • Level: easy

Oreo brownies with butter (unsalted), dark chocolate, egg(s) (free range), egg yolk(s) (free range), vanilla extract, unrefined light muscovado sugar, plain white flour, cocoa powder, salt, oreos, icing sugar. To make this oreo brownies for 14 persons you will need 45 mins for preparation and 25 mins for baking.

Ingredients

Directions

  1. Step 1Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
  2. Step 2Melt the butter in a pan over a medium heat. Once the butter has melted, remove the pan from the heat and add the grated 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.

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  3. Step 3Whisk the eggs, egg yolks and vanilla extract together in a large bowl until the eggs begin to get light and fluffy.

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  4. Step 4Add 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.

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  5. Step 5Add 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.

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  6. Step 6Bake 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.
  7. Step 7Remove the brownies out using the overlapping paper and cut into squares. Dust with icing sugar and serve.

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