Cookies and Cream Fudge Brownies

When I was eight, chocolate brownies were my life. I scoured the local stores on my Raleigh bike, looking for gainful employment to support my chocolate brownie habit. The wife of the hardware dealer took pity on me and offered me a job paying $1 an hour to iron their smalls and sheets. After two hours I had enough cash to buy a couple of brownies, plus change for some sherbet lemons on the way home. It was worth every crease!

Recipe courtesy Lorraine Pascale
Show: Simply Baking Episode: Speed Baking
TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 16 brownies
LEVEL: Easy

ingredients

  • 11 3/4 tbsp/5 1/2 oz/165g butter, plus extra for greasing
  • 7 squares/7oz/200g dark chocolate, grated or finely chopped
  • 3 eggs
  • 2 egg yolks
  • Seeds of 1 vanilla bean or 2 tsp vanilla extract
  • Generous 3/4 cup/5 1/2 oz/165g soft light brown sugar, solidly packed
  • 2 tbsp all-purpose flour
  • 1 tbsp unsweetened cocoa
  • Pinch of salt
  • 5oz/154g package of Oreo cookies (about 13 cookies), broken into quarters
  • Confectioners' sugar, for dusting
    • Special equipment: 8in (20cm) square baking pan
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      Directions

      Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready. Grease the baking pan, then line with parchment paper with the paper overlapping the sides a little.

      Melt the butter in a pan over medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate. Let stand for a few minutes until the chocolate goes soft, then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time.

      Whisk the eggs, egg yolks, and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.

      Sift the cocoa into a large bowl and add the flour, salt, and a third of the Oreos. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining Oreos over the top, pressing them in slightly. Bake in the oven for 25 to 30 minutes. The middle should be very so slightly gooey.

      Let the brownies cool in the pan. The top will sink and crack a little. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with confectioners' sugar.

      Cook's Note: Substitute Oreos for toasted walnuts or pecans or sprinkle the brownies with honeycomb.

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      4

      Newest Ratings and Reviews

      Read all 14 reviews

      • on August 22, 2014

        Flag

        Well I am rushed on time and decided to just cheat and use the brownie mix (YES BOXED BROWNIES) and a 1 tablespoon of COFFEE GRINDS and did everything as is---Powdered sugar and oreos...
        It looked so Gourmet and ppl were biased by the look of it that they thought I had made it from Scratch!

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      • on November 30, 2013

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        Following other reviews, I made sure to use 2 heaped tbsp of flour, so didn't have the thickening problem some others had. Next time I will put all the cookies in after the batter has been poured into the tin, was too hard to evenly distribute otherwise. It is a dense cake-like texture, but tastes amazing! Can't really go wrong with cookies and cream.

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      • on July 03, 2013

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        This is a British cook and the outcome is very much a typically British Brownie, not am American style brownie so its softer and more gooey. Very delicious but probably not what you are going to expect! If you over cook it to stop it being gooey or soft then you will get a drier cake outcome.

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