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The Oreo Brownies, we still managed to have a birthday tea on the Sunday afternoon and the Brownies went down very well. My daughter enjoyed hers with a Frappacino from her favourite coffee house (from the supermarket) as an extra treat. Last year she insisted on a pancake stack with maple syrup as a cake so I can only guess what she’ll want next year. Hopefully it have a less eventful lead up too!
Ingredients
- 115g self raising flour
- 25g cocoa powder
- 115g unsalted butter
- 75g plain chocolate
- 2 large eggs, beaten
- 190g dark brown Muscovado sugar
- 100g milk chocolate chips
- 16 miniature Oreos (4 sachets)
Instructions
- Preheat the oven to 180ºC.
- Grease and line a 20cm square cake tin with oil and baking paper.
- Sieve the flour and cocoa into a bowl.
- Place the butter and plain chocolate into a bowl of water over a pan of hot (barely simmering) water to melt, stirring with a wooden spoon.
- Remove the bowl from the pan and allow the mixture to cool for a few minutes.
- Stir in the beaten eggs, Muscovado sugar, flour, cocoa and chocolate chips mixing well.
- Spoon half the mixture into the tin, spreading it out evenly.
- Press 8 miniature Oreos in rows of 4 by 4 into the mixture.
- Pour over the remaining mixture and spread out evenly again.
- Decorate the top with the remaining 8 miniature Oreos in rows of 4 x 4.
- Place in the centre or the oven and bake for 27 minutes or until the top forms a crust and the centre is slightly springy and doesn’t wobble when shaken.
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