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Oreo Brownies
Delicious cookies and cream brownies are a delicious crowd pleaser and so easy to make with this one bowl recipe.
Servings: 16 brownies
Ingredients
- 115 g butter - melted
- 210 g light soft brown sugar - or dark
- 1 tsp vanilla extract
- 1 large egg
- 45 g cocoa powder
- 55 g plain flour - or self raising
- 1 tsp baking powder - leave it out if you use SR flour
- 1 pinch salt - optional, if using unsalted butter
- 14 Oreo cookies - 1 regular packet
Instructions
- Preheat your oven to 180° C / 160 °C Fan / Gas 4 and line and grease an 8"/20 cm square baking tin. Put the butter into a large bowl or jug. Melt it in the microwave in 10 seconds bursts, stirring in between, until it has melted but not heated..115 g butter
- Next, add the sugar, vanilla and egg. Stir it in well. (If the butter is warm, stir the sugar in first.)210 g light soft brown sugar, 1 large egg, 1 tsp vanilla extract
- Next, sift the cocoa powder in and add the flour to the jug.45 g cocoa powder, 55 g plain flour, 1 tsp baking powder, 1 pinch salt
- Fold in the dry ingredients until you have a smooth, glossy batter.
- Break the Oreo cookies into pieces and stir in two thirds of the biscuit chunks, reserving the rest to decorate.14 Oreo cookies
- Transfer the brownie mix to the prepared baking tray. Then smooth over with a spatula, pushing the batter into the corners of the pan.
- Arrange the remaining cookie pieces on top, pushing gently into the top of the batter.
- Bake your cookies and cream brownie for 25–28 minutes, until a papery crust forms, and the edges have risen and are slightly wrinkled. The centre will still be soft, barely set, and will wobble a little if you shake the pan.*If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
- Allow the brownies to cool and firm up for at least 20 minutes on a wire rack before you cut into squares. The centre will carry on cooking as the bake cools.
Notes
Storage
These cookies and cream brownies will keep well for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub to keep them fresh. For a just baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre. To freeze, wrap the brownies well and keep in the freezer for up to 3 months.Hints and tips
- If you want to double the recipe use a 13? x 9? baking pan. Your one bowl Oreo brownies will be a bit deeper and take slightly longer to cook.
- All brownie recipes contain a little more fat than your average cake. It is important to take time to stir the flour in well so that the fat and flour combine fully.
- Use real butter! Real butter has a much better flavour than substitutes, is a more natural product and behaves better when baking brownies.
- Good vanilla is crucial to good baking. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 175kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 95mg | Potassium: 103mg | Fiber: 1g | Sugar: 17g | Vitamin A: 197IU | Calcium: 21mg | Iron: 2mg