I changed up a previous brownie recipe to make these (originally based on this excellent recipe from inspiredtaste.net) – with the addition of a layer of whole oreo biscuits AS WELL AS crumbled oreo pieces atop a substantial layer of frosting, these are even more delectable! I love this recipe as it uses cocoa powder instead of melted chocolate – which I find is cheaper and less messy. Brownies really don’t need melted chocolate to get that gooey consistency, just cocoa powder and the right amount of everything else. Not having melted chocolate also lets you control the sugar content a little bit more, which is nice. These are extremely soft and fudge-like, and sweet but not sickly… even with all that frosting. This is definitely a go-to brownie recipe, and so easy to change up. This can be baked without the oreos, with extra chocolate chips, with fudge chunks (see this recipe!), or just all out with lots of oreos and frosting – as I’ve done here!
145g unsalted butter
250g granulated sugar
65g cocoa powder (unsweetened!)
1 tsp vanilla essence
2 large eggs
70g plain flour
a big packet of oreos
for the frosting: (might not need it all!)
420g icing sugar
2ish tablespoons of milk
plus some extra crumbled oreos
Mix butter, sugar, cocoa powder and salt in a heat proof bowl. Place this over a pan of boiling water (not touching the water) and stir until the butter melts. When it’s ready it should look a little gritty but with all the ingredients properly distributed. Then, remove from heat and let rest till the mixture is tepid but not too hot to touch.
Add the vanilla and eggs (one at a time) and stir lots after adding each egg. When all the eggs are incorporated and the mixture looks shiny, add the flour and stir until fully incorporated. Then beat the mixture a few more times such that it becomes really thick and glossy looking. The batter should be quite thick so don’t worry about it being too thick!
Prepare a baking tin by lining it with parchment paper. Let the paper hang over two sides so that it is easy to pull the brownies out of the tin.
Pour half the brownie mixture into this tin. Then, carefully arrange whole oreo biscuits on the surface, leaving space between each one. Pour the remaining brownie mixture over this.
Bake for about 25-35 minutes in an oven preheated to 160C. You know it’s baked when it’s not too wobbly and a skewer comes out moist but not too gooey. You want it to be a little gooey, especially because it continues to bake a little once you remove it from the oven, and it will firm up a bit as it cools. And cake-like brownies are the WORST!!
Let the brownies cool completely. Meanwhile, make the frosting by beating the butter with the icing sugar, and then adding a little milk to loosen this.
When the brownies are cool, decorate with the frosting and crumbled oreos. I just break the oreos up with my hands.
Then place in the freezer to firm up before slicing into squares. It’s easier to slice if it’s put in the freezer beforehand!
And that’s all! These really don’t take long to make and are a nice treat! They’re really rich and gooey and fudgey; basically everything you want and need in a brownie! You’ll definitely get brownie points if you feed people these 🙂
Also all the ingredients are easy to get your hands on when the brownie craving strikes. I know there’s been many occasions when all i’ve wanted to do is bake brownies and all the recipes I can find require me to go to the shop to buy chocolate or cream and going to the shop is the last thing I can be bothered to do! I think these cocoa based brownies are also much cheaper to make because a tub of cocoa powder lasts quite a while. Just make sure it’s pure cocoa powder and not hot chocolate powder as that does make a massive difference!
As an experiment, I’ve also substituted gluten free flour into this recipe and that was also a success! I actually baked these ages ago and only finally getting round to posting them. Got a bit of a backlog having been really busy with loads of interviews, getting a new car and getting a new job!