Double Oreo Brownies
Why I Love This Recipe
Brownies are one of my guilty pleasures! They’re sweet, gooey and packed with chocolate and these Double Oreo Brownies come with the sinful addition of an Oreo cookie baked into the brownie and topped with a swirl of Oreo buttercream and an Oreo sitting on top…I suppose they should really be called Triple Oreo Brownies!!
Ingredients You'll Need
200g dark chocolate, I used 70% cocoa
250g golden caster sugar
4 large eggs, lightly beaten
60g plain flour
60g cocoa powder
15 Oreo cookies
To decorate (if desired):
260g icing sugar
4 Oreo cookies, blitzed in a food processor
1 tbsp milk, if required
Some Oreo cookies, broken in half
Start by switching your oven on to 160°C and grease and line your baking tin. My tin is size adjustable and I set it to 7″ x 11″ and also lined the sides.
Melt the dark chocolate in a bowl over a pan of simmering water. You can also do this by giving it short blasts in the microwave but I don’t have one. When your chocolate is melted take it off the heat and leave to cool.
Put the butter and sugar into a bowl and beat until thoroughly combined.
Add the beaten eggs a little at a time mixing well in between.
Add the cool melted chocolate and mix in thoroughly. The mixture should look smooth and silky.
Sift in the plain flour and cocoa powder and gently fold in until it’s all combined. The mixture may have some little lumps but don’t worry, mine did too.
Empty the mixture into your baking tin. If your mixture doesn’t level itself off then just smooth it over with a palette knife.
Place your Oreo cookies onto the mixture and press them in slightly leaving a bit of space in between each cookie, as in the photo below.
Bake on the middle shelf of the oven for 20-25 minutes.
When baked, remove from the oven and leave in the tin to cool.
Using a sharp knife, slice your brownies into squares so that there’s an Oreo in the centre of each one. Leave them as they are or for added Oreo-ness decorate them as below.
Give the butter a good beating until it’s pale and fluffy.
Add the icing sugar in three lots, giving a good mix in between each addition.
Add the Oreo crumbs and mix in thoroughly. If the buttercream is a little stiff add the teaspoon of milk to loosen it a little.
Put your Oreo buttercream into a piping bag fitted with your favourite nozzle (I used the Wilton 2D closed star nozzle).
Give each brownie a generous swirl of buttercream and top with half an Oreo.
ENJOY…and don’t eat them all at once!!
Questions, Comments & Reviews
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