BAKING: Oreo Brownies

Brownies seem to be a bit of an obsession of mine recently. I’ve made two trays worth in the space of three days and pretty much ate the lot (with the help of my boyfriend). For this particular bake, I was inspired by a cute cafe down the Quayside in Newcastle that does the most delicious brownies, topped with icing and Oreo’s. I order them every single time so felt like I just had to crack the recipe. I didn’t fully get there, but feel I’ve come pretty darn close enough to be able to share what I’ve came up with.

Ingredients (for the brownies)
185g dark chocolate (I used 70% cocoa)
185g unsalted butter (room temp)
85g plain flour
40g cocoa powder
3 eggs (room temp)
275g caster sugar
1 packet of Oreo’s

For the icing:
I made a cream cheese frosting, which didn’t quite work out as well as planned. The original had a much thicker and more solid icing, so I presume they used buttercream which I would in future. Cream cheese tastes delicious and there’s literally nothing wrong with it, but as you can see, it’s much more runny. I’ve kept my brownies in the fridge so the topping stays more solid and then brought them up to room temperature before eating.

If you want to make buttercream //
250g icing sugar
80g unsalted butter (room temperature)
25ml whole milk
1/4 tsp vanilla essence

If you want to make cream cheese //
200g cream cheese (full fat)
50g butter (room temp)
250g icing sugar

How To Do It:
Step One | Preheat oven to 180C / Gas mark 4. Grease a baking tray/pan.
Step Two | Melt the butter and chocolate together either in the microwave in 20second bursts or over hot water. Set to one side to cool. Beat the sugar and the eggs together until light and mousse-like, it should double in size. Add the now cooled chocolate to this mix and stir until combined. Sift in the flour and cocoa powder and fold everything in together so it’s fully incorporated.
Step Three | Tip the contents into a tray/pan and bake for 25-30minutes. Once baked, allow to cool completely before trying to take it out of the pan, otherwise it might fall apart if it’s still warm.
Step Four | If you’re making buttercream: Mix the icing sugar and butter together on medium speed until smooth, then add the milk and vanilla essence and mix on high speed. If you’re making cream cheese icing: Mix butter and icing sugar together until combined, then add the cream cheese until combined. Don’t overmix it or it’ll go sloppy, if it does, just place it in the fridge to harden up before applying it to the brownies.
Step Five | Crush some Oreo’s, leaving some in bigger chunks and crumble over the top of the brownies. Cut into squares and serve. They can be kept in an airtight container for around 3-4 days without topping, or in the fridge for 3 days with.

So there you have it. They taste darn delicious, even if they weren’t as I imagined they would be! This is my staple brownie recipe that works every single time without fail, so it’s worth jotting down if you’re looking for one. They’re seriously fudgey and chocolately! Delicious. Let me know if you make them!

helen x | twitter | instagram | bloglovin
ps. Check out the lovely The Blossom Cart, Beauty Gabble and Loulabeth this month!

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