Oreo Fudge Chocolate Brownies

I tried a vegan brownie recipe the other day and it was absolutely horrific. So I thought I’d redeem myself by baking some ‘normal’ brownies! I’m gonna give the vegan brownies another go but adjust ingredients and method. In the meantime though, feast your eyes upon this glorious recipe..

Note: I was supposed to use 3 eggs and 2 egg yolks but accidentally used 2 egg whites instead. However, the final brownies turned out wonderful so I’ll post the exact recipe I used.

Macros per slice (serves 16): 269kcal, 15.9F, 28.2C, 3.5P

Ingredients

  • 165 slightly salted butter
  • 200g dark chocolate (I used Dr Oetkers Fine Cook’s 54% Dark Chocolate), broken into chunks/grated
  • 3 large eggs
  • 2 egg whites
  • 165g granulated sugar
  • 2 heaped tbsp plain white flour
  • 1 heaped tbsp cocoa powder (I used Kroger’s)
  • 154g packet Oreos, split into quarters
  • 50g fudge chunks
  • Pinch of salt
  • 2 tsp vanilla extract

You also need..

  • 8 inch square baking tin, greased (I used Stork for Cakes) and lined with baking paper

Method

    1. Preheat oven to 180C/160C fan.
    2. Melt the butter in a pan on a medium heat.
    3. Remove butter from heat, add the chocolate. Leave until it goes soft, then stir together.
    4. Whisk the eggs, egg whites and vanilla together in a large bowl until they become light and fluffy.
    5. Add the sugar to the mix in two additions, tipping it around the edges of the mix (this prevents the air being knocked out of it).
    6. Keep whisking until the mixture becomes stiffer.
    7. Pour the chocolate/butter mix into the bowl, again around the sides.
    8. Stir together until well combined.
    9. Fold in the flour, cocoa powder, salt and a third of the oreos until well combined.
    10. Add some flour to the fudge chunks to coat the outsides, then add to to the mixture. Fold in until combined.
    11. Pour the mixture into the prepared tin.
    12. Drop the tin on the work surface a few times, to ensure that the mixture fills the botom of the tin.
    13. Evenly scatter the remaining oreos on top, pressing them in slightly.
      b1
    14. Bake in the oven for 30 minutes, or until the edges of the brownies have started to shrink away slightly. A cocktail stick inserted into the centre should come out almost clean with a few crumbs on it, but there should be no wet mix on it.
    15. Leave the brownies to cool in the tin (the gooey centre will set during this stage).
      b2
    16. When cooled to room temperature, put the brownies in the fridge for 10 minutes.
    17. Remove from the fridge, use a clean tea towel to turn the brownies upside down and remove from the tin.
    18. Place on a chopping board, and use a serrated bread knife to cut into quarters. Use a back and forth sawing motion to cut through the crusty top, then slice straight downwards using an even pressure. This prevents the brownies becoming distorted. Clean the knife between cuts.
    19. Cut each quarter into quarters again – so you end up with 16 square brownies.
    20. Enjoy!b4b5b3b6
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