Hello! We’re hoping that normal service has resumed now that I have a new laptop (which even works when it’s not plugged in!) and hopefully the photography will be a bit better, but no promises, as Charles has been trying to teach me some of his moves, but I’m not a very patient student.
Brownies are one of the things I have the notion to bake the most. Delightful with tea or coffee, cold or warm with ice cream, whole or crumbled, there’s just something so comforting about eating them and magical about baking them.
Most often, I’ll make these plain for a slab of gooey, dark cake to melt onto your tongue, but a different flavour and texture can be lovely too, be it nuts, chocolate chips, caramel or Nutella. In fact, we also have a great recipe for Campfire Brownies (S’mores Brownies, I suppose) made with marshmallows and Digestive biscuits. This version used up a packet of Oreo Thins we had in the biscuit drawer (yes there is an entire drawer for biscuits in our house) but you could just as happily use full sized Oreos, or even the flavoured ones (mint or peanut butter Oreos would be awesome in this recipe), just make sure they’re pushed nicely into the batter.
- 175g Salted butter
- 150g Dark chocolate (at least 70% cocoa solids)
- Pinch salt
- 300g Caster sugar
- 3 eggs
- 75g Plain flour
- 40g cocoa powder
- Oreo cookies (as many as you want or have - I used 16 Oreo Thins, which was a whole packet)
- Preheat a fan oven to 160c or 180c for non-fan. Line and grease a square baking tin.
- Melt the butter and chocolate together in a saucepan, gently, or in a bowl over a saucepan of hot water if you can't trust yourself to watch and stir it. Add a pinch of salt and set aside to cool.
- Weigh out the sugar into bowl and add the eggs. Whisk together until mixed and airy.
- Mix in the cooled chocolate mixture.
- Fold in the cocoa powder and flour until just combined.
- Pour the mixture into the tin, using a spatula to get as much batter out of the bowl as you can (although what's left will be yummy as it is!).
- Carefully place the Oreos on top in whatever pattern you like, pushing them down gently so they settled into the batter, or chop them and mix them through the batter if you'd prefer.
- Slide into the oven and bake for around half an hour, or until the top is glossy and there's no wobble left when you shake the tin gently from side to side.
- Cook for less time if you like them super gooey, but bear in mind that the eggs might still be raw and shouldn't be fed to the elderly, pregnant or very young.
- Allow to cool then slice up and enjoy!
These will keep well for around a week, and if you get bored of eating them (as if…) why not chop or crumble them up and add them to the top of some ice cream, or mix them into your own homemade ice cream. Ah, so versatile. But like I say, IF they last that long… Lets us know if you have a go! Photos encouraged!