Can I use caster sugar instead of brown sugar?

Yes. You can use caster sugar or granulated sugar instead of brown sugar in these brownies. It'll give you a slightly sweeter brownie with a crinkler top. I enjoy the chewiness that brown sugar brings - either way, both are delicious.

What chocolate should I use?

I use a regular block of chocolate (such as Nestle or Cadbury) from the supermarket. It doesn't have to be anything fancy, just something nice enough to eat on it's own. I prefer to use dark chocolate between 45-70% cocoa for this recipe. The less sweet you want your brownies, the more bitter your dark chocolate should be.

Can I leave out the Oreos?

Yes of course. Without the Oreos, you'll have a deliciously fudgy double chocolate brownie.

Can I make this brownie ahead of time?

Yes. You can store this brownie in an airtight container at room temperature or in the fridge for up to five days. Or you can freeze it. If you want a warm brownie, you can briefly microwave each slice and that gooey centre will return.

Easy Fudgy Oreo Brownies

Name: Oreo Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 115 grams (1/2 cup or 1 stick) unsalted butter, roughly chopped; 200 grams (1 and 1/4 cup) good quality dark chocolate (45-70% cocoa); 180 grams (1 cup) brown sugar; 1 teaspoon vanilla extract; 3 large eggs; 90 grams (2/3 cup) plain flour or all purpose flour; 1/4 teaspoon salt; 70 grams (1/2 cup) milk chocolate or dark chocolate chips; 130 grams (1 and 1/2 cups) plain Oreo cookies, broken into pieces

Prep: 30 minutesCook: 30 minutesTotal: 1 hour

Extra fudgy Oreo Brownies loaded with chocolate chips and Oreo cookies.

Ingredients

115 grams (1/2 cup or 1 stick) unsalted butter, roughly chopped
200 grams (1 and 1/4 cup) good quality dark chocolate (45-70% cocoa)
180 grams (1 cup) brown sugar
1 teaspoon vanilla extract
3 large eggs
90 grams (2/3 cup) plain flour or all purpose flour
1/4 teaspoon salt
70 grams (1/2 cup) milk chocolate or dark chocolate chips
130 grams (1 and 1/2 cups) plain Oreo cookies, broken into pieces

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Instructions

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
Add butter and chocolate to a heatproof bowl and microwave until melted and smooth, stirring every 30 seconds. Leave to cool slightly.
Next, add sugar and vanilla to the chocolate mixture and stir. Add eggs, one at a time and stir again. Add flour, salt and chocolate chips and stir until mixture is smooth.
Pour mixture into the prepared pan and very gently smooth over the top. Place the broken Oreo pieces over the top of the brownie and press down slightly into the mixture.
Bake the brownie for about 30 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave to cool completely before cutting into squares.

Notes

Dark chocolate: I recommend using a good quality dark chocolate that’s between 45-70% cocoa. I prefer a darker chocolate (70%) for these brownies to balance the sweetness of all those Oreos.

Brown sugar: You can use caster sugar or granulated sugar if you prefer.

Chocolate chips: You can use milk chocolate or dark chocolate chips here. Or even chocolate chunks – whatever you have on hand.

Oreos: I used plain Oreo cookies for this recipe, but you could mix things up if you like. Mini Oreos also work.

Make-ahead: Yes. You can store this brownie in an airtight container at room temperature or in the fridge for up to five days. Or you can freeze them. If you want a warm brownie, simply microwave each slice and that gooey centre will return.

Nutrition Information

Serving Size: 1 brownie Calories: 292 Sugar: 28.1 g Sodium: 77.5 mg Fat: 15.8 g Carbohydrates: 36.1 g Protein: 4.1 g Cholesterol: 67.1 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American