Oreo fudge brownies (yes yes yes)

As part of my “easing my way back in to the kitchen” plan, I decided to pick up my Baking Made Easy book by Lorraine Pascale and opted to try her Cookies & Cream Fudge Brownies.Brownies 2

They are so easy to make, and yet taste pretty damn good too! One tip however…Lorraine uses 1 pack of biscuits in her recipe, but after trialling a couple of batches, I prefer using 2 packs!!

Here’s how to make these oh so good bad boys…

  • Preheat the oven to 180 and line a greased 20cm baking tin with baking paper.
  • Melt 165g butter in a pan. Once melted take off the heat and add 200g of finely chopped dark chocolate and slowly stir until combined.
  • Whisk 3 eggs, 2 egg yolks and 2 tsp vanilla extract in a large bowl until light and fluffy.
  • Slowly add 165g of light brown sugar to the egg mixture and whisk until the mixture becomes stiffer.
  • Stir the chocolate and butter mixture in with the eggs and sugar, and then add 2 tbsp plain flour, 1 tbsp cocoa powder, a pinch of salt and 1.5 packs of Oreo biscuits (broken in to quarters). Stir all of the ingredients in until fully combined.
  • Pour the entire mixture in to the baking tin and scatter the rest of the Oreo biscuits (broken in to quarters) over the top and gently press them in.
  • Bake for 25-30 minutes. The middle will be slightly gooey, but leave the brownies to cool in the tin before pulling them out on to a chopping board.
  • Cut in to squares and dust with icing sugar.

Et voilà!



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