Double Chocolate Oreo Brownies

19 May 2020

If I've said it once, I've said it a thousand times - brownies are one of my favourite things to make. They're incredibly easy to whip up, they taste delicious and they go down a total storm with absolutely anyone. Plus, they're super versatile, so if you want to put a little bit of a twist on them, the chances are that they're gonna come out of the oven looking spot on and tasting great.

With that in mind, I was desperate to try putting an Oreo spin on my base brownie recipe (goodness me, I'd forgotten how ugly my old formatting and photos used to be until I linked that post - please forgive me), mainly because who doesn't love an Oreo, but also because there's a distinct lack of Oreos in my baking these days. I'm sure I speak for a great portion of the population when I say that I can't resist those little dark circles of biscuit joy, especially when they're combined with other baked goods. With all this lockdown time on my hands, I decided it was time to fill the Oreo-shaped hole in my baking life and share this recipe with you all! (Be warned - once you eat one of these brownies, it's really difficult to stop.)

My base brownie recipe is something that I've used for years and it has never failed me. It's got just the right amount of everything in it to make the bake super fudgy and dense, and providing a good platform for extra goodies. For example, I used the base recipe then added chilli and lime to make Cinco de Mayo brownies, and cherry jam swirls for Valentine's Day brownies. You can get all sorts of variations from just one basic recipe! As long as you use the same plain chocolate, butter, caster sugar, eggs, coffee, self-raising flour, salt and vanilla extract measurements, you can add anything extra to spice it up.

You might be thinking 'coffee? Did I just read that right?' and yes, there is a smidgen of coffee in these brownies, but it isn't enough to keep you awake at night or running to the loo every 2 seconds. It's just 2 tablespoons, which helps to give the brownies that rich and fudgy texture, and it also brings the flavour of the chocolate to the forefront. Honestly, don't skip out on adding the coffee! You can't taste it at all and I don't even like coffee, so I wouldn't be telling you to add it if it was noticeable.

Now, like I said, I wanted to fill the Oreo void in my baking with these brownies, so I went all out with it. Inside each brownie, there are crushed up pieces mixed in with the batter, adding a bit of extra texture and flavour. Plus, it looks pretty cool when you slice into one and see the stripe of white through the middle! Then of course, each one is topped off with a whole Oreo, just so that everyone can see what you're eating and get a bit envious. I was nervous about putting the biscuits on top before baking in case they burned or sank, but honestly, it worked like a dream!

You will need:
225g plain chocolate
225g unsalted butter
3 eggs
225g caster sugar
2 tablespoons black coffee
75g self-raising flour
Pinch of salt
200g white chocolate chips
5ml vanilla essence or extract
2 x 154g packet of Oreos

  1. Preheat your oven 180c/160c fan/gas mark 5. Line a 13" x 9" tin with greaseproof paper.
  2. Break the plain chocolate into squares and place in a heatproof bowl with the butter. Set the bowl over a pan of barely simmering water and leave for 5-10 minutes, stirring occasionally until the mixture is melted and smooth. You could also do this in the microwave if you wish, taking care not to burn the chocolate. Remove the bowl from the pan and leave to cool for 5 minutes.
  3. In a separate bowl, beat the eggs, sugar and coffee until smooth, then gradually beat in the cooled melted chocolate mixture.
  4. Sift the flour and salt over the mixture, then fold in together with the white chocolate chips and vanilla extract.
  5. In a small bowl, empty one packet of Oreos. Use the handle of a rolling pin or wooden spoon to break the biscuits up in to chunks, taking care not to make them too small.
  6. Pour half of your mixture into the prepared tin and spread it right to the edges. Add the broken Oreos over the top, then cover with the remaining mixture. Spread it out with the back of a spoon, then use the whole Oreos from your other packet to decorate the top. Either space them evenly apart or crush them up and sprinkle over.
  7. Pop the tin into the oven and bake for around 35-40 minutes or until just firm in the centre. You won't want to bake it for too much longer than this, as your brownies will be dry.
  8. Remove your brownie slab from the oven and leave it to cool fully in the tin before turning it out and slicing the whole thing into bars or squares.

If you were feeling ultra decadent, these brownies are just screaming for a drizzle of white chocolate over the top! Or if you want an extra sumptuous serving suggestion, Matthew and I had one each, warmed it in the microwave for about 20 seconds, then added a generous helping of squirty cream alongside. Honestly, it was mouthwatering.

If these brownies have taken your fancy, then give them a go and don't forget to send me photos of your creations. I love seeing what you've been baking!

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