Cookies and Cream Fudge Brownies
Lorraine Pascale’s “Baking Made Easy” comes up trumps again. These amazing brownies came out perfectly (the photo doesn’t do them justice). Can’t recommend them enough – probably the best brownies I’ve ever made!
Preheat the oven to 180degC. Grease a 20cm square baking tin, and line with baking paper with the paper overlapping the sides.
Melt 165g butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add 200g of grated chocolate. Leave to stand for a few minutes until the chocolate goes soft then stir together.
Whisk 3 eggs, 2 egg yolks and 2 tsp good quality vanilla essence together in a large bowl until light and fluffy. Add 165g soft light brown 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 side so as not to knock the air out.
Add 2 tsp flour, 1 tbsp cocoa powder, a pinch of salt and a third of a 154g packet of Oreo biscuits, broken up into pieces. Stir until everything is fully combined, then pour the mixture into the prepared tin. Scatter the remaining packet of broken Oreos over the top, pressing them in slightly. Bake in the oven for 25-30 minutes. The middle should be very slightly gooey. This is the tricky bit to get right!
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 them into squares. Eat until you think you can’t fit another one in, then finish them off and make another batch!