Reese’s and Oreo blondies and brownies

Rich fudgy brownies vs. chewy butterscotch blondies. Which do you prefer? This recipe for Reese’s and Oreo blondies and brownies puts it to the test.

Personally, I’m in favour of brownies. It’s probably because I have a huge sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

Brownies = milk chocolate Reese’s cups + Brownie Oreos

The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes. Grab your baking tins and you be the judge.

Reese's and Oreo blondies and brownies
Reese's and Oreo blondies
Reese's and Oreo brownies

Reese’s and Oreo Blondie recipe

Ingredients (makes 12 large)

170g unsalted butter
250g light brown sugar
1 ½ teaspoons vanilla extract
2 medium eggs, at room temperature
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 20cm/8inch square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until it turns to liquid. Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together. Fold in the chopped Reese’s cups and Oreos.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 25-30 minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool for at least 4 hours, or overnight for best results.

Reese’s and Oreo Brownie recipe

Ingredients (makes 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Fold in the chopped Reese’s cups and Oreos.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool before slicing into 12.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.

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.