Oreo fudge brownies

Say hello to the most decadent and delicious Oreo fudge brownies! Trust me when I say these are really special…

These brownies are incredibly simple to make and don’t require any fancy equipment. I hope you enjoy making (and eating) them as much as I do. Make sure you follow the instructions to chill the brownies in the fridge once cooled slightly.

Because there’s very little flour in them they need to set. This is what helps give them that amazing goo!

Equipment

• 8in square tin

Ingredients

• 165g unsalted butter

• 200g dark (70% cocoa) chocolate

• 3 large eggs

• 2 egg yolks

• 165g soft light brown sugar

• 1 tsp vanilla extract

• 2 tbsp plain flour

• 2 tbsp cocoa powder

• Generous pinch of salt

• 2 x 154g packs of Oreos

• 100g milk chocolate chips
  

Method

1. Pre-heat your oven to 190°C/170°C fan/Gas mark 5 and grease a square 8in cake tin with a generous amount of butter and baking paper

2. Melt the butter and chocolate in 20 second blasts in the microwave, stirring vigorously in-between, until it’s just melted

3. In a separate, large bowl whisk the eggs, egg yolks, sugar and vanilla extract together until light and fluffy. An electric hand whisk is ideal for this

4. Pour the chocolate/butter mixture down the side of the bowl with the eggs and sugar in it so you don’t knock the air out, then stir carefully to combine

5. Add the flour, cocoa powder, salt and chocolate chips. Crush both packs of Oreos and add 3/4 to the mixture, reserving the last 1/4

6. Pour the combined mixture into your tin. Sprinkle with the remaining crushed Oreos (pressing them in slightly) and bake for around 28-30 minutes. The middle should wobble slightly when you get it out, but if it’s all wobbly you’ll need to stick it in for a little longer

7. Let the brownies cool to room temperature in the tin and then place them in the fridge for at least a couple of hours. They’re really gooey so they need to be set

8. Once completely chilled, remove from the fridge, cut into squares and enjoy! They can last in an airtight container for a week (if you can resist them that long).