These are simply the best brownies EVER. They are so good that I had to check with certain people in my family before publishing the recipe as I wasn’t sure if they would object to me sharing it! They are pretty irresistible, so much so that when I made them last week I barely managed to grab a few photos before they nearly all disappeared! When they are in the oven the house is filled with the wonderful, mouth-watering smell of chocolate. They have a wonderful soft, gooey texture and a delicious, rich chocolatey taste, and as if that wasn’t enough there are chunks of oreo biscuits in there as well. Is there anything better?
Two tips I would give you to make sure they are a success are 1) make sure to use real dark chocolate 60-70% cocoa solids, cooking chocolate just doesn’t work and 2) don’t leave them in the oven too long – they should still be slightly gooey in the centre (i.e. a tiny bit of mixture should stick to the skewer when you test them).
Equipment – 1 Swiss Roll tin
165g (5½ oz) Butter, plus extra for greasing
200g (7oz) 70% dark chocolate, broken into pieces
2 egg yolks
2 tsp vanilla extract
165g (5½ oz) soft light brown sugar
2tbsp plain flour
1 tbsp cocoa powder
Pinch of salt
1 pack of Oreo biscuits broken into quarters
Icing sugar, for dusting
Preheat the oven to 180ºC (350ºF), Gas Mark 6
- Grease a Swiss Roll tin and line it with baking / parchment paper leaving it overlap the sides a little (makes it easier to get them out)
- Melt the butter in a saucepan over a medium heat.
- Remove the pan from the heat and add the chocolate and leave it to stand for a few minutes to allow the chocolate to melt then give it a stir
- Whisk the eggs, egg yolks 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 side of the egg mix so as not to knock out the air that has been whisked into it.
- Keep whisking until the mixture becomes stiffer.
- Once the egg mixture is ready pour the melted 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 oreos and stir until fully combined, then pour the mixture into the prepared tin.
- Scatter the remaining oreos over the top, pressing them in slightly.
Bake in the oven for 25-30 minutes until slightly gooey in the middle when tested with a skewer
- Leave the brownies to cool in the tin (you might have to hide them!) The top will sink and crack a little but that’s ok.
- Pull the brownies out using the paper and cut them into squares (don’t waste the crumbs!)
- Dust with icing sugar – they are delicious as they are or you can serve them with some raspberries and / or strawberries and some freshly whipped cream or ice cream. Enjoy.