Easiest Oreo Brownies like ever

Hands up who likes a good brownie. I see some of you are in denial. Well I ain’t going to lie to any of you. I love brownies. Maybe because they are easier to put together than a cake that needs decorating. Or maybe because I can adjust the flavouring ingredients to reflect what I have in my leftover chocolate jar (yup there is such a thing).

I love one bowl recipes because of the lack of post clean up required. If you have baking these for a bake sale you can even use foil disposable trays/containers so you don’t need to worry about losing your favourite platter plate post event.

I’ve used the original flavour of oreos for this recipe. Let me know if you try other varieties and how they work out.

Ingredients:

9 whole oreos (to make the stuffed oreo brownies)
3 oreos chopped up (optional to decorate your brownies)
150 Grams butter/other solid fat suitable for baking (I personally use Stork or store brand) Softened/melted. You can use the microwave to blast it.
225 Grams Castor Sugar
65 Grams Cocoa powder
Pinch of salt
1 tsp vanilla flavouring or extract
2 eggs (large)
60 Grams plain flour

1) Preheat your oven to 325 F (160C). Line a 19 by 19 cm square pan (the easiest way to line one I found was to basically take a roll of foil and place it in the pan and leave excess foil on both ends so there’s overhang. Then repeat the process to cover the other two ends. Again leave excess to create overhang. It will look a bit like a cross. Yes there won’t be foil lining right up in the corners however that’s fine. You won’t be removing the brownie until it’s cooled so it’s fine. Don’t worry!

2) In a large bowl beat together the margarine, sugar, pinch or salt and cocoa powder. As you beat it (anyone else hear MJJ song right now?!) you’ll notice it looks grainy and well not very brownie like. Don’t worry. It’s normal.

3) Add the eggs and beat further.

4) Now add the flour and vanilla. Beat to encorporate the ingredients in.

5) Now take half the mixture and pour it into the pre-prepared pan. Now add the oreos. Cover with the remaining brownie mixture and smooth over with a bread knife/palette knife or other suitable kitchen utensil.

OPTIONAL: You can scatter the crushed/chopped oreos on top if you are using them.

6) Place the brownie on the middle rack of your oven. Bake for 30 minutes (please note: I like my brownies sticky but not gooey. So 30 minutes does that. If you prefer gooey ones take the brownies out earlier around 25 minutes).

7) Once the brownie is baked take it out of the oven and allow to cool completely before removing from the pan.

If you’ve lined the pan as I do (using two pieces of foil) you’ll need to gently lift out the brownie using the handles.

8) Remove from the pan and slice into 9 pieces.

Voila. Job done.

If the calorie count isn’t enough for you you could warm the brownies and serve with a scoop of vanilla ice cream and drizzle with chocolate sauce.

Enjoy!

NOTES:

You can easily double this recipe.

These brownies freeze well for for 8 weeks. Wrap individually in greaseproof paper, and then wrap in foil and place in a zip lock style bag or airtight food box.