Searching for the perfect brownie recipe is like the search for The Holy Grail. The delicate balance of fudgey and chewy; whether or not to add nuts; levels of chocolateness? Brownies are a business fraught with difficult decisions. You could be forgiven for throwing your hands up in the air and making something that comes out of a box.
These brownies are not much more complicated than box mix and are made special by the addition of smushed up Oreos. This recipe is great for beginners (I even had it tested by one – great for kids), or when you’re a little short on time. Brownies were one of the first things I learnt to master because of their flexibility. The perfect place to start for someone just stepping into the kitchen.
Cookies and cream ice cream is hands down my favourite ice cream. In my head, you can’t go wrong with it. It’s creamy. It has chocolate biscuity goodness. There is no flaw here. Except for when you are so consumed in the creamy biscuity goodness that you absent-mindedly eat an entire tub while watching a marathon of Game of Thrones.
Just putting it out there, Oreos make everything better. Fact.
Cookies and Cream Brownies
From What’s Gaby Cooking
10 tablespoons unsalted butter at room temperature
1 1/4 cups caster sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 tsp vanilla extract
2 large eggs
1/2 cup plain flour
1/4 cup chocolate chips
15 oreo cookies, crushed
1) Heat the oven to 180*c. Line a slice tray with baking paper and set aside. Melt the butter in a saucepan. In a bowl, mix the sugar and cocoa powder and add the slightly cooled butter.
2) Add vanilla, eggs and salt, stirring until combined. Add the flour, chocolate chips and half the crushed oreos and mix until incorporated.
3) Press the batter into the slice tin, and sprinkle the remaining oreos on the top.
4) Bake in the pre-heated oven for about 25-30 minutes. Allow to cool on a wire rack. Cut into squares and serve.