Diane Gale's Oreo Brownie caught my eyes. It's simple, direct and deliciously good that our colleagues love them.
Square Pan of 9" x 9" sides x 2" height
200g Dark Chocolate Droplets
Pinch of Salt
165g Light Brown Sugar
3 tablespoons All-Purpose Flour
1 tablespoon Cocoa Powder
Mini Oreos / or Oreos broken into pieces
White Chocolate Chips (Optional)
Melt Butter in a pan over medium heat. Remove and add the chopped chocolate, use a spatula and keep stir until smooth and well combined. Set aside.
Preheat your oven to about 180°C. Prepare your baking pan by lining it with baking paper, or spraying vegetable oil, or lightly buttering the corners.
Whisk the eggs in a large mixing bowl until they triple in volume. Add brown sugar and whisk until incorporated. Whisk the melted chocolate into the eggs quickly until well combined.
Add All-Purpose Flour, Cocoa Powder and fold in until combined. Pour the mix into the baking pan. Scatter the Oreo Cookies over the top of the mixture, pressing some into the batter.
Bake for 30-35 minutes or until the middle is only slightly fudgy and gooey.
Let it cool and store in airtight container. ENJOY!!!!!!
Lesson learnt and honest review:
- Chocolatey and irresistible that you'll pick up a second slice.
- Use the type of chocolate you love, Milk Chocolate, Semi-Sweet Chocolate, Dark Chocolate. If using White Chocolate do not add the Cocoa Powder.
- If you baking a big brownie and slicing up, you can put it back in the oven for 5mins at 150degrees. It will give each brownie a crust.
- If you are planning to give this as a gift to friends you may use small loaf pans. It fills up to 6.
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~