Looking to do some weekend baking? We’ve got just the recipe for you, tried and tested by Ellie’s Kitchen.
This recipe is easier than it looks and can be adapted in a number of ways to make it your own. Go on, give it a go!
Ingredients – Makes 16 brownie squares
- 170g Unsalted Butter
- 190g Light Brown Sugar
- 1.5 Medium Eggs
- 1 tsp Vanilla Extract
- 340g Plain Flour
- 1tsp Bicarbonate of Soda
- 1tsp Salt – Don’t skip this!
- 1tbsp Cornflour
- 150g chopped Cadburys Dark Milk (or other chocolate of your choice)
- 20-25 Oreos – or swap for other biscuits like biscoff, bourbons or custard creams!
- 150g Dark Chocolate
- 150g Unsalted Butter
- 3 Medium Eggs
- 210g Caster Sugar
- 75g Plain Flour
- 40g Cocoa Powder
- 225g Chocolate Chips (white, milk or dark!)
- Preheat your oven to 180C
For the Cookie Layer
- Beat together your Butter and Sugar
- Add in the Egg, and Vanilla, and beat again
- Adding the Flour, Bicarbonate, Salt and Cornflour and mix until a dough forms
- Add in the chopped chocolate, mix, and press into the bottom of a lined 20x20cm Square baking tin,
- refrigerate for 20 minutes
For the Oreo Layer
- Cover the layer of Cookie, with your biscuits.
For the Brownie Layer
- Melt together your dark chocolate and butter until smooth.
- Whisk together the Eggs and Sugar into a thick mousse like mixture (this take a little time), and then fold through the melted chocolate mix.
- Sieve in the Flour, and Cocoa Powder, and fold through again.
- Mix through the chocolate chips carefully, and then pour over the biscuits and cookie dough in the tin
- Bake the Brownies in the oven for 30 minutes, or until baked through. They may seem a little “loose” when you bring it out but if you allow them to cool fully they will cut clean!
Let us know what you think! And if you end up adapting the recipe with different biscuits and chocolate options!
NB: this is an adapted version of an original recipe by https://www.janespatisserie.com/2019/02/02/slutty-brownies/