Brownieos

Oreos + Brownies = Brownieos! I just can’t stop experimenting with brownies, it’s become a bit of an obsession of mine which is not helping my health kick! However, who can resist a soft baked Oreo cookie sandwiched between rich fudgey brownie? This recipe makes 12 large brownies each one stuffed with a Oreo adding a layer of crunch to contrast the soft gooey brownie texture. So, fellow brownie & Oreo lovers meet my newest invention… Brownieos!

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Ingredients (makes 12 brownies)
150g unsalted butter (soft)
150g self-raising flour
170g 70% dark chocolate
225g caster sugar
2 medium eggs (at room temp)
1 pack of Oreo cookies
Method
Preheat the oven to 180°C. Lightly grease a 23cm square baking tin with a little butter.
  1. Melt the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted, leave on the side to cool.
  2.  In a separate bowl whisk together the sugar and eggs. Then pour in the cooled chocolate and butter mixture. Add the flour and fold all ingredients together with a large spoon/spatula until you have a thick brownie mixture.
  3.  Pour half of the mixture into your baking tin and smooth over with a palette knife. Place 12 Oreo cookies evenly spread apart onto the mixture. Finally, spoon over the remaining brownie mix and use a palette knife to carefully spread it over the Oreos to completely cover them and fill the edges of the tin.
  4. Bake for 18-20 minutes. (The top of the brownies should be starting to crack & a skewer in the middle will be slightly covered in brownie mixture). Cool completely then cut into 12 squares.

White Chocolate Chunk Brownies

I LOVE brownies, they may actually be my all time favourite bake! What I love about them is that once you have a basic brownie recipe that you adore, you can throw in practically any other ingredient. Why not try adding your favorite chocolate bar cut into chunks? Or check out my Malteser Brownies for an interesting malt crunch throughout.
However, more to the point… This recipe will give you a bloody good brownie. Gooey in the center, fudgey on the outside and jam packed with soft, slightly melted white chocolate chunks.
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Ingredients (makes 12 brownies)
170g 70% dark chocolate, broken into small pieces
150g unsalted butter (soft)
150g self-raising flour
225g caster sugar
2 medium eggs
150g white chocolate, broken into chunks

Method

Preheat oven to 180°C and grease a 23cm square tin with a little butter.
  1. First, melt your dark chocolate and butter in a glass bowl over a pan of simmering water on a low heat. When completely melted and smooth leave on the side to cool.
  2. In a separate bowl, whisk together the sugar and the eggs. Add in the cooled chocolate and butter mixture to the sugar and eggs and also add in the flour. Fold the mixture together with a large spoon/spatula until combined and thick.
  3. Finally add in the white chocolate chunks and fold into the mixture. Transfer to your greased baking tin and bake in the oven for 18 minutes. The top should be starting the crack and a skewer inserted into the middle should come out slightly covered in brownie mixture.
  4. Leave to COMPLETELY cool and cut into 12 brownies. These brownies warmed up for 20 seconds with vanilla ice-cream…. to die for!!