Today was the annual Macmillan Coffee Morning. The dance school that both me and my mini birdies attend (the wonderful Kings Academy of Performing Arts) held an afternoon tea as a fundraiser for this very worthwhile cause so of course I offered to bake something to contribute. I thought these Oreo brownies would be a crowd pleaser as they combine chocolate, brownies and cookies which I thought would make a popular combination. I originally found the recipe on the Olive Magazine website. I cheated and kept costs down by using Aldi’s own Oreo cookies and using some leftover Easter chocolate but they still tasted just as good. Luckily these don’t use copious amounts of butter, eggs or flour so although I wouldn’t call them a budget bake they’re not too pricey to make (does anyone else look at recipes at the moment and wonder just how much they will cost to make?!?)
They were very well received and we brought just one back home with us. They do need to come with a warning that they are extremely gooey (I did cook them for nearly 25 minutes and they were set on top). I would definitely recommend popping them in the fridge before attempting to slice them.
I know money is tight for lots of people at the moment but should you wish to donate to this very worthy cause you can do so here.
Ingredients
Instructions
- Heat your oven to 180C/160C fan/gas 5. Butter and line a 20cm square tin. Crush 6 of the Oreos by bashing them with a rolling pin in a food bag, keeping some pieces chunky. Halve the remaining biscuits carefully with a sharp knife.
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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.
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Use an electric hand mixer to beat the sugar into the cooled chocolate (don't worry if it appears quite grainy at this point), then beat in the egg. Sift in the flour and cocoa powder and stir to combine.
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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.
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Bake for 20-25 minutes 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.
