Tag Archives: Brownie recipes

Oreo Brownies

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.

Oreo Brownies

Oreo Brownies

Ingredients

  • 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)

Instructions

  1. Preheat a fan oven to 160c or 180c for non-fan. Line and grease a square baking tin.
  2. 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.
  3. Weigh out the sugar into bowl and add the eggs. Whisk together until mixed and airy.
  4. Mix in the cooled chocolate mixture.
  5. Fold in the cocoa powder and flour until just combined.
  6. 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!).
  7. 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.
  8. 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.
  9. 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.
  10. Allow to cool then slice up and enjoy!
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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!

Campfire Brownies

The colder and darker it gets, the more I hanker for a mug of something hot and a slice of something sticky, and these campfire brownies are just the ticket.  Dark, sticky and just sweet enough, these guys will beat smores hands down.  I baked these on Bonfire Night instead of my usual Bonfire Night Cupcakes, and they went down rather too well.  They’re not great for the waistline but the dog walking will make up for that (we hope!).

There seem to be recipes for brownies everywhere these days, in all shapes, colours and varieties, some an improvement, some, well, not so much, but trust me when I say that these really are quite delightful (if I do say so myself).  I haven’t called them smores brownies because a) Starbucks has done that b) we don’t live in America and c) they don’t have a solid cracker base, but the toasted marshmallow on top gives just enough of that campfire vibe.

Campfire Brownies

Campfire Brownies

Ingredients

  • 175g salted butter
  • 150g dark chocolate, at least 70% cocoa
  • 3 medium eggs
  • 300g caster sugar
  • 40g cocoa powder
  • 75g plain flour
  • 7 chocolate digestives
  • mini or regular marshmallows, enough to cover the surface area of the tin

Instructions

  1. Place a medium pyrex bowl over a small saucepan (get the two sized so the bowl will balance inside the rim of the saucepan, so it can be suspended over water) and add some boiling eater to the base of the saucepan (not so full that it touches the bottom of the bowl but no so empty that it could boil dry). Weigh the butter and chocolate into the bowl and set over the simmering water, which should be set over a low to medium heat on the hob. Stir gently until both have melted and combined, then carefully remove from the heat and set aside to cool.
  2. While that's cooling, line and grease a 9 inch square loose bottomed cake pan and break up 8 chocolate digestives into small uneven pieces (but not crumbs!). They're going to be mixed into the brownie mixture to add another texture so think of them like large chocolate chips or nuts.
  3. In another bowl, whisk the eggs and sugar together until fluffy.
  4. When the chocolate mixture has cooled, fold it into the eggs and sugar.
  5. Add the cocoa powder and mix this in well, followed by the flour. Once the flour is in, mix until just combined, then mix in the broken digestives. Don't over mix!
  6. Scoop into the tin then top with as many mini or full size marshmallows as you fancy, pressing them down slightly into the chocolate mixture to make sure they'll combine.
  7. Pop the tray into the middle of the oven for 30 to 40 minutes, or until there's no wobble when you shake the pan a little.
  8. Allow to cool then remove the while lot from the pan as a slab, either by loosening the loose bottom or just by lifting out the greaseproof paper. Cut into squares and enjoy with a mug of tea and coffee!
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Why don’t you check out some more of our tasty bakes like these Honey and Lemon Madeleines or these Chewy Oat and Sultana Cookies?