Rich and fudgy chocolate brownies guaranteed to satisfy your sweet tooth.
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
200g dark chocolate
3 XL eggs
1 XL yolk
200g castor sugar
50g light brown sugar
20g cocoa powder
Set oven to 1800C/1700C fan.
Line a 22cm square baking tin with baking paper.
Melt the chocolate and butter over a double boiler and leave to cool slightly.
In a stand mixer with a whisk attachment, beat the eggs, yolk and sugars for 5 minutes. The mixture will become light and creamy.
Sift the flour, cocoa powder and salt into a bowl.
Cut the Oreos in half.
Pour the chocolate mixture into the eggs, add the vanilla and whisk until combined.
Fold in the flour mixture and half the Oreos.
Pour the mixture into the prepared baking tin and spread out evenly. Press the remaining Oreos into the top of the mixture, ensuring they are still exposed as this adds crunch to the brownie.
Bake for approximately 28 minutes. A toothpick inserted into the centre of the brownies will have crumbs/batter attached — this is correct for a fudgy texture.
Leave the brownies to cool in the tin. Cut into squares and store in an airtight container.
A shorter baking time will render a softer brownie. A longer baking time will render a more cake-like texture.
A few additional Oreos can be added to taste.
A light dusting of icing sugar may be added just before serving.