165g/5½oz butter, plus extra for greasing
200g/7oz dark chocolate, grated or finely chopped
3 free-range eggs
2 free-range egg yolks
1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
165g/5½ oz soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters
icing sugar, for dusting
- Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
- Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.
- Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.
- Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.
- Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
***Hello peeps!! So sorry for not posting for so long, I was overwhelmed by the recent semester at uni! Well I’m on holidays and I will find some time posting things! 🙂 Btw thanks everybody, I have passed the unit for which this blog was created!!! 😀 Big thanks to all of you and may god bless you all! 🙂 Ever since I’ve been on holidays I was mainly lying in my bed, sleeping, catching up all those lost nights spent working/ studying. This weekend I had the chance to bake these delicious brownies, a recipe I saw from Lorraine Pascale’s show! Hail to her! 🙂 These brownies are simply delicious and sinful!! The Oreo cookies in it make it perfect! My only suggestions and comments would be to diminish the amount of sugar in it! If like me you don’t like when food is so sweet that it makes you wanna puke, PLEASE diminish the sugar quantity! Besides, the Oreo cookies are super sweet, don’t forget that! If you want to make this recipe richer and fuller, serve with a hot custard sauce or ice cream, but then I prefer it plain with a cup of tea or cold milk! ‘A l’anglaise’ I might add! 😛 Of course you can substitute the cream biscuits with pecans nuts, almonds, walnuts, hazelnuts or even cherries but then we want the cream and fudge brownies here 😛 I really hope you will enjoy this recipe as much as I loved it! Serves of 16 is certainly not enough!! Double up the recipe to please your friends, families and kids as well! Trust me, they are all going to pig on these amazing brownies!!
Bon Appétit always!!
-Yours alive-and-back-from-the-dead Krit 😉