Everybody loves brownies, everybody loves Oreo cookies so when I saw Lorraine Pascale put the two together in her current show Baking Made Easy I just had to give it a go!
I’m not a fan of those weeny small brownies, I just don’t see the point of baking in a 8″ square pan when you can use something bigger and reap more chocolatey goodness from your efforts. So girls, ignore those piddly square pan recipes and have a go at my fool proof, add anything you desire and bake it in a big pan brownies!
Katies Cookies and Cream Brownies
250g good quality plain chocolate (70% solids are best)
350g caster sugar
5 large free range eggs
150g plain flour
4 packs of mini oreo cookies or 1 pack of regular sized cookies roughly broken
Preheat the oven to 175C and line a 13″ by 9″ brownie pan with baking paper or do what I do and use a disposable foil tray!
Melt the butter and chocolate together in a large saucepan over a low heat, stirring constantly to prevent the mixture catching. Once the mixture is fully combined and smooth take the pan off the heat and add the sugar, mixing with a large balloon whisk. Once sugar is combined whisk the eggs together in a large bowl and add to the brownie mixture, mixing till smooth. Add the flour and a third of the pack of cookies (or 2 packs of the minis) stirring till combined.
Pour the mixture into the prepared pan and crumble the remaining cookies over the top. No need to crumble if using the minis, just sprinkle them evenly, pressing them in slightly.
Bake in the middle of the preheated oven for 35 minutes. The top should be papery and cracked where the middle should be delightfully gooey! Leave to cool before cutting and arranging the brownies on your favorite cake stand and dusting with a blanket of icing sugar.
Serve with a mug of steaming tea and enjoy!