I have a brownie pan that is calling out to me to be put to proper use. I bought it during lent whilst I was off chocolate and so clearly no brownies were going to be made then. It did not languish in my cupboard for months however, it has had a couple of outings, first to hold my cinnamon buns and secondly for foccacia bread.
But now the time has come, I want brownies, and the pan can at last fulfil its true purpose.
I had half a pack of oreos left from baking cupcakes at the weekend, and figured waste not want not, and lobbed them in too. If you want plain brownies just leave them out!
Oreo brownies (Adapted slightly from Hummingbird bakery cookbook)
200g dark chocolate
300g caster sugar
115g plain flour
15g cocoa powder
Oreos broken up (optional)
Preheat the oven to 170oC/fan 150oC and line you brownie pan with baking parchment.
Melt the chocolate and butter until smooth (I did this in a bowl over a pan of barely simmering water).
Once melted, remove the butter chocolate mix from the heat and stir in the sugar until fully incorporated.
Add the flour and cocoa powder to the bowl and mix until combined.
Beat the eggs lightly with a fork and add to the bowl, mix until smooth and then finally stir through the oreos.
Pour the mixture into the prepared pan and cook for 30-35 minutes until lightly flaky ontop but not overcooked.
Leave to cool in the pan then cut into chunks.
A few notes, I only had 7 oreos left but I think 10 would be a good number to go in oreo brownies.
These brownies were lovely and fudgy in the middle, and I am one of those people who like a bit of a crisper edge, however my very corner pieces were maybe a tad crisper then even I like. I think next time I would cook them in my oven for 30 minutes. Every oven varies so it may be a case of trial and error with your brownies, even so I have no doubt that they will be delicious.
Finally my recipe says to cut into 12 chunks, even as an avid brownie lover that seemed large! So I cut into 20 chunks, I have no issues with people going back for seconds!