January 27, 2017

Fabulous Friday Flavour: Soft and Fudgey Oreo Brownie

Fancy something soft, chocolatey, chewy and fudgey tray of sins that would take you to the highest level of heaven?

If you are up for it, you are in for a delightful treat with this super spongy brownie of mine where I did not use the regular baking chocolates like in my previous brownie recipe. Instead, I made this with the left-over, ready-to-eat bars of chocolates which we got in copious amount from a month ago in lieu of Sinta Klass.

To add joy to my life, I added in some crushed oreos (left-overs as well) just for the fun of it. 

The result? 

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All ready to be baked
brownie
Oh nooo! The top looks like it’s diseased!
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But look at those lovely cracks!
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Let’s dust it with some icing sugar!

Besides risking getting a fat ass, I’d say you know you”ve got yourself a darn good brownie when upon baking, the top has a good shine and the surface just cracks as you slice a knife through it.

See that?

T.H.A.T my friends, is a sure fire sign that you’ve perfected the art of brownie-ing. At least I say so. Wait till you taste that tiny crunchies of oreos as you sink your teeth into them too.

No regrets. Fit for #FiestaFriday sharing as it keeps the soul healthy. So here we go!

Fabulous Friday Flavour: Soft and Fudgey Oreo Brownie
Chewy, Fudgey and the softest brownie you'll ever find. The oreos make this all worth it!
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Prep Time
15 min
Cook Time
35 min
Total Time
40 min
Prep Time
15 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 150g unsalted butter
  2. 150g ready-to-eat chocolate bar
  3. 3 eggs
  4. 285 light brown sugar
  5. 115g self raising flour
  6. 50g Dutch cocoa powder
  7. 1 tspn pure vanilla extract
  8. 6-8 pieces oreos, crushed
  9. Pinch of salt
Instructions
  1. Pre-heat oven to 180 degree celcius (with fan)
  2. Grease a pan of your choice with wax/baking paper.
  3. On a heated stove, prepare a double boiler (water in a pan over heat with a bowl over the pan. Make sure the bowl is steady)
  4. Melt butter and chocolate. Stir till melted and remove from heat. Set aside and cool.
  5. Quickly stir in sugar, cocoa powder, salt, vanilla extract and flour.
  6. Then mix in the eggs one by one until just combined. (Make sure the chocolate-butter mixture is cooled or you'll risk scrambling your eggs!)
  7. Pour into the pan
  8. Bake for 25-30 minutes. Do a skewer test - it will come out slightly clean with moist crumbs clinging on the sides
  9. Set aside to cool.
  10. Run a knife to cut into cubes when you are ready to serve. Sprinkle with icing sugar on top (optional)
Notes
  1. The use of commercial chocolate bars and oreos will already sweeten the brownie. Hence the amount of sugar has been reduced from 350g to 280g in this recipe as I prefer my brownies moderately sweet.
Grubbs n Critters http://grubbsncritters.com/
In case you are wondering about those Sinta Klass chocolates I was talking about earlier, this is what they look like:

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The left-overs for 3-4 more brownie batches!

They usually start retailing sometime in November in anticipation of Sinta Klass with each letter in various types, sizes and flavours. I saw a lot more “S” and “P” a lot more – I guess in reference to Sinta Klass and (Zwarte) Piet but as tradition, the letters are often chosen based on the first letter or initials of your name.

And we received a hell lot of those; enough to last us for another year. Making brownies seemed like a good alternative as opposed to them ending up in the bin.


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Comments
  1. Sounds wonderful. Hugs

  2. Silver Bullet

    It’s still spelled “Sinterklaas” :p.

  3. Yum, yum, yum! I want a piece of those chewy brownies right now! XO

  4. Gotta love fudge brownies! They look delicious!

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