Oreos have got to be one of my all time favourite cookies. Fond childhood memories featuring the biscuit include going on a friend’s family holiday where we visited one of the magical wonders of the world that is Costco, solely to stock up on the legendary American snack, in bulk, for dunking into milk later. Now I don’t know about you, but I’ve never been one of those weirdos in the adverts who twist the oreo apart, separating the outer biscuits to ‘lick off’ the icing. Considering the icing is practically welded to the chocolate base it is rather difficult to create enough traction to separate the two, and why would I want to eat my oreo in its multi components anyway?! This has forever baffled me. The one and only road to oreo induced heaven is to dunk the whole shabang into a glass of ice cold milk, leave it for as long as you dare and pop it all in.
Or crush em up and shove them into a pan of gooey chocolatey brownies!
- 200g dark chocolate
- 175g butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- 16 oreos
Preheat the oven to 170°C and line a 9×13 inch brownie tin with greaseproof paper. You can use an 8×8 inch tin for even thicker brownies, but increase the baking time. Break up the chocolate in a large glass bowl with the butter and melt slowly over a pot of simmering water, stirring until smooth.Take the bowl off the heat, add the sugar and stir with a wooden spoon until incorporated. Add the flour and stir. Finally, crack in the eggs and beat until silky smooth (look at my lucky double yolker! These beautiful brownies were touched by the hand of an angel).Using a rolling pin, bash the oreos in a sandwich bag until they are a mixture of big and little chunks. Gently fold in half the biscuit crumbs into the batter and pour into your prepared tin.Don’t forget to sprinkle the remaining oreos over your calorific masterpiece before putting it in the oven to bake for 20 to 25 minutes, or until flaky on the top but still fudgey and dense in the centre. Be careful not to overbake these brownies otherwise the edges will be hard and crunchy, and nobody will have the happy moment of finding the middle of their brownie ever so slightly raw. In my book, that is a prerequisite of all brownies, otherwise it just tastes like a sad, old and dry chocolate cake.Let them cool completely, slice em up and dish them out to all those who deserve a treat. If you’re feeling extra fancy (like myself one lonesome midweek eve), pop a brownie into the microwave for 30 seconds and enjoy with a dollop of M&S’s finest Ultimate Madagascan Vanilla Ice Cream. Feel super smug all night long.