Ingredients
- 140g unsalted butter, plus extra for the tin
- 14 Oreos (54g pack)
- 200g Dark Chocolate 70% chopped
- 225g caster sugar
- 2 large eggs, plus 1 egg yolk, lightly beaten
- 90g plain flour
- 50g cocoa powder
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 5. Butter and line a 20cm square tin. Crush 6 of the Oreos by bashing with a rolling pin in a food bag, keeping some pieces chunky. Halve the remaining biscuits carefully with a sharp knife.
- STEP 2
Put the chocolate chips and butter in a heatproof bowl over a pan of simmering water and slowly melt it, stirring occasionally. Remove from the heat then allow to cool slightly.
- STEP 3
Use an electric hand mixer to beat the sugar into the cooled chocolate, then beat in the egg. Sift in the flour and cocoa powder and stir to combine. Spoon half the mixture into the tin then sprinkle over the crushed Oreos. Spoon over the remaining batter, then place the reserved halved Oreos on top.
- STEP 4
Bake for 20-25 mins until a crust has formed on top but the brownies are still a little wobbly in the middle. Allow to cool completely before slicing to serve.