My weakness is home-made chocolate brownies. I can take or leave most baked goods – leave, usually – but when there’s a home-made brownie being offered I am all over it.
I have yet to have a brownie from a cafe or bakery that can match the taste of a fresh-from-the-oven, chocolate-saturated, gooey treat.
Because I love brownies so much I try not to bake them too often, lest I scoff the lot. And that’s what very nearly happened with these easy Oreo brownies from scratch. They really should come with a warning sticker, they are THAT good. I ate way more than I care to mention while I was shooting them, and then kept picking at them for the next day or two until they were all gone.
I have all the ingredients to make another batch but for the sake of my fav black pants I think I shall refrain… for now…
150 grams butter, diced
100 grams caster sugar
80 grams cocoa powder
1 teaspoon vanilla paste
50 grams plain flour
1 ½ teaspoons baking powder
10 Oreo cookies, roughly chopped into quarters plus an extra two for decoration, roughly chopped into quarters
LET’S GET TO IT:
Preheat oven to 160C and grease and line a 20cm square cake tin with non-stick baking paper. Leave an overhang at two opposite sides for easy removal.
Melt the butter in a large pan over low heat then remove from heat and set aside for 10 minutes.
Stir in sugar, vanilla, cocoa, eggs and flour until everything is combined and glossy.
Tip in the Oreos then stir in using a silver spoon.
Scrape into pan, smooth the top with an offset spatula then decorate with the extra Oreos.
Bake for around 19 minutes – they should be starting to firm up around the edges but still look a bit undercooked in the centre.
Remove from oven, place on wire rack and allow to cool completely before cutting into squares.