Brownies stuffed with oreo biscuits!
I first made Oreo brownies about 4 years ago and they came out delicious but cake-y, and at the time I thought yes I've made a good brownie recipe. Clearly I had not eaten enough brownies to know that they shouldn't really taste like cakes. They should be a little fudgy and gooey, though I have heard of some who enjoy a cake-y brownie and I think that's great. But I need the fudgyness. Needless to say I neglected the recipe but fast-foward to now and I'm very happy with its texture. Yes these are stuffed with Oreos so they have a wonderful crunch and I happen to love brownies stuffed with biscuits and chocolate bars, the more things in a dessert the better for me. And I think you'll love this recipe too.
Follow the recipe exactly as is, it's the first steps that are crucial in the brownies quality to try and mirror the crackled surface that non-vegan brownies would get. And I highly recommend leaving them to cool overnight or all day if you can. The moisture starts to solidify which is what makes them so fudgy.
Check out my other brownie recipes for more inspiration!
Recipe
Prep: 15 minutes + cooling time
Cook: 25 minutes
Serves: 12 large brownies
Ingredients
210g Plain flour
75g Cocoa powder
1tsp Instant coffee
325g Caster sugar
155g Butter
155g Soya milk
200g Dark chocolate, chopped
1tsp Vanilla extract
2g Salt
110g Milk chocolate chips
15 oreos, quartered + more on top
Method
✿Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 20cm/8inch square metal cake tin and line with baking parchment.
✿Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.
✿Remove the pan from the heat and add the vanilla extract and the chopped chocolate. Stir until the chocolate is fully melted.
✿Add the dry ingredients and stir until fully combined. Gently stir through the chopped Oreos and the chocolate chips - don't over-mix as you don't want them to melt into the batter.
✿Transfer the batter to the prepared tin and spread it level. Push some extra chopped Oreos on top. Bake for about 20-25 minutes until a knife inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean they are over-done so be careful not to leave them in too long.
✿For best results, leave the brownies to cool in the tin for 2 hours or overnight. Store in an airtight container at room temperature for up to 5 days. Enjoy!
✿For best results, leave the brownies to cool in the tin for 2 hours or overnight. Store in an airtight container at room temperature for up to 5 days. Enjoy!
Christina
xx
No comments
Post a Comment