It’s brownies with Oreos inside – what else could you possibly ask for?
Well, we all love brownies, right? And I know for a fact that we all love Oreos! So why didn’t we already combine these two awesome staples ages ago?!
Velvety, fudgy brownies with a nice caramelized crust on top, stuffed with pieces of those delicious cream-filled dark cookies.
When I did my traineeship at Kraft Foods I fell in love with Oreos! I really always though they were just overrated cookies with a weird eating ritual – but the more you eat them, the more you like them. Crunchy dark coco-flavored cookies with a vanilla cream filling. You can even get them with double stuffing, mini-sized, or covered in white chocolate! Haha no I do not get paid to say this – I just really like Oreos! And probably so do you, otherwise you wouldn’t read this recipe in the first place!
This recipe is a twist on my Mousse au chocolat cake, but then with -of course- Oreos, as well as some espresso. The espresso powder gives it a nice additional depth of flavor and the Oreos – well, they are just Oreos – you know they are awesome!
When it comes to making the brownies: it’s brownie batter, topped with Oreos, followed by more brownie batter and more Oreos. Yes, we are basically making a brownie-Oreo-lasagna! Sounds good? You know it does!
Try the recipe, it’s really easy and forgiving. You almost can’t mess this up.
(For 1 square cake tin or oven-dish (about 20 x 30cm – this will give you 16 brownies)
- 300g dark chocolate
- 300g butter, at room temperature!
- 6 eggs, straight from the fridge
- 300g sugar
- 1 teaspoon instant espresso powder
- 4 tablespoons flour
- 2 rolls Oreos
Mix all ingredients well and make a brownie-Oreo-lasagne!
Preheat an oven to 160°c (fan works best). Line the bottom of a square tin or oven-dish with parchment paper and butter the sides of the tin. This will help you to get the brownies out of the dish once baked.
Break the chocolate into pieces.
Melt the butter in a pot on low heat, making sure that it does not brown.
Once the butter is melted, add the broken chocolate pieces. Stir to combine and let the chocolate melt. Once the chocolate is melted, add the instant espresso powder.
Crack the eggs in a separate mixing bowl, add the sugar and mix with until white and creamy. Do this by hand with a whisk (if you dare!) or take the easy route and use a handheld mixer (that’s my usual approach).
Add half of the molten chocolate mixture to the eggs. Use a spatula to carefully fold it in, without removing too much air from the eggs. Add the second half of the chocolate mixture as well as the flour and fold in as well.
Pour half your batter into the lined baking dish, place half the Oreos in the batter.
Pour the second half of the batter on-top. Break the rest of the Oreos into big chunks and slightly push them in the batter.
Bake in the oven for 35-45 minutes. Don’t worry about doneness too much. You want your brownies to be fudgy! If your brownies get too dark cover them with aluminum foil.
Take a knife and cut around the side of the brownies to separate them from the dish.
Cut into 16 squares brownies and let cool for a few hours. Enjoy!
Let me know in the comments if you love Oreos just as much as me! What do you think of the recipe? Is it as good as you expected it to be?