2 months into this year and 2014 has been spectacular so far! In the beginning of the year, Amrita (most popular as a bacon jam lady!) & I decided to do a little food exchange. She being a queen of all things yummilicious, I had a hard time deciding what to send. Just around that time, I had re-made these (Fudgiest!) Chocolate Brownies and sneaked in some Oreo cookies in them. They were epic! Oreo + Chocolate lover’s dream. I decided this was it but was still a bit skeptic.
Imagine my relief when she said she totally loved it! She blogged about it too and thanks a ton to her, the recipe became so so popular. I got so many mails and messages from all you lovely people who tried and loved these beauties! I thank all of you beautiful readers who attempted the recipe and reported back. I lou you all. It definitely deserves a spot of its own on the blog so here it is!
Happy Baking! 🙂
Oreo Chocolate Brownies
- 250 gm / 9 oz dark chocolate, roughly sliced
- 1/2 cup unsalted butter, roughly sliced (approximately 115 gm)
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 3 large eggs, cold
- 1 tsp vanilla extract
- 3 Tbsp Rum
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp Hershey’s unsweetened cocoa powder
- 16 Oreo cookies, plus more for sprinkling
- Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper (I use foil).
- In a large microwave-safe bowl, melt chocolate, butter and brown sugar in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Set aside and let cool for about 10 minutes.
- Once chocolate mixture is cooled down, stir white sugar, eggs, vanilla extract and rum into it.
- In a separate bowl, sift together flour, salt and cocoa powder and fold into chocolate mixture with wooden spoon or rubber spatula. Pour half the batter in a baking pan and arrange whole 16 Oreo cookies on it in a single layer (do not press them down). Pour rest of the batter and sprinkle few pieces of Oreo on top. Bake for 33-36 minutes, until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
- Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it in an air-tight container for 3-4 days at room temperature or refrigerate for a week.
