Smore’s Oreo Brownies

Buttery biscuit base. Fudgy brownie. Oreo’s. More Fudgy brownie. Toasted marshmallow. If you like rich foods this is the bake for you.

SONY DSC
SONY DSC

Ingredients (makes 16 brownies)

For the base:
90g unsalted butter
200g plain digestive biscuits

For the brownie layer:
150g unsalted butter
170g 70% good quality dark chocolate, broken into pieces
225g caster sugar
2 medium eggs, at room temperature
150g self-raising flour

For the Oreo layer:
1 pack of Oreos

For the marshmallow layer:
1 bag of large marshmallows

Method

Preheat the oven to 180°C. Line a 23cm x 23cm square baking tin with greaseproof paper.

Start with the biscuit base. Put the biscuits in a bowl/sandwich bag and use a rolling pin to crush them up. Melt the butter in a separate bowl. Add the crushed biscuits to the melted butter and mix together. Spoon the mixture into the baking tin and press into an even layer. Put in the fridge to set.

Move on the brownie layer. Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool. In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour, and fold together until you have a thick mixture.

Take the biscuit base out of the fridge. Pour half of the brownie mixture on top of the biscuit base, spreading it out into an even layer. Press the Oreo’s into the brownie mixtures, you should use about 14 of them in a 4×4 grid. Now spoon the remaining brownie mixture on top and spread out into an even layer, so that all of the Oreo’s are concealed.

Bake for 17-20 minutes, until the top s no longer shiny and the edges have started to crack. Set aside for 10 minutes to firm up.

Turn of the oven and pre-heat the grill. Place marshmallows on top of the brownies and put them under the grill for a few minutes until the marshmallows have melted and are golden. Keep a close eye on them as they can burn very easily.

Leave to cool completely before removing from the tin and cutting into 16.

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