Crunchy, chocolate-y Oreos stuffed inside a fudgy brownie. Studded with chocolate chips and you’ve got the best kind of chocolate overload!
Hi everybody, I’m baaaaack! Morocco was awesome, thanks for asking! No, but really, we had a really great time. We covered a lot of ground in two short weeks, but it’s such an interesting country with a rich culture and delicious food to boot!
Do you want to know one of my favourite things about Moroccan food? They don’t put raisins in the couscous there. I haven’t been to many Moroccan restaurants in London, but the ones I have been to all put raisins in the couscous. Why? Beats me, but all I know is that I hate fruit in savoury dishes! I was pleasantly surprised to learn that this was not a ‘thing’ there.
Also awesome? Tagine! Some of the tagines we had were incredible and I can’t wait to recreate them for you in my brand new tagine pot. But not just yet. I loved them, but after two weeks of them, we need a little bit of space from each other. It’s time for some familiar comfort food up in here. And that’s why I made brownies! And not just plain, old brownies. Chocolate chip, Oreo-stuffed brownies! Holy cow, they’re good.
To be honest, I’m always a bit on the fence about brownies. In my head, I always think they are too rich and that I don’t like their fudgy-ness. But when I eat them, I’m like ‘Head, you’re crazy, brownies are awesome!’ These Oreo-stuffed brownies reminded me how much I love them. And they are so freaking easy to make. Like, less than 10 minutes mixing, then into the oven for 40 minutes. Bing, bang, boom, done! Crunchy Oreos, melted chocolate chips and perfect fudgy brownie. What more do you need? Nothing, that’s what!
Prep Time: 10 minutes
Cooking Time: 40 minutes
225g butter, melted and cooled slightly
1 cup caster sugar
1½ cups packed brown sugar
2 tsp vanilla extract
1 tsp salt
1 cup cocoa powder, sifted
1½ cups plain flour
1 cup chocolate chips (I used half white and half dark chocolate chips)
1 (154g) packet of Oreos (14 biscuits, I used Chocolate Creme Oreos)
- Preheat oven to 180°C/350°F/Gas Mark 4. Line a 30cm x 20cm (or similar) cake pan with baking paper.
- In a large bowl, combine melted butter, caster sugar, brown sugar, vanilla extract and eggs. Add salt and cocoa powder and use a wooden spoon mix until well combined. Stir in flour, a little at a time, until the mixture is smooth and the flour is fully incorporated. Gently stir in chocolate chips until well-distributed.
- Pour half the mixture into the prepared pan and spread with a spatula to cover the base entirely. Roughly break Oreos into thirds or quarters and sprinkle over mixture, then pour remaining mixture on top of the Oreos and spread to cover Oreos completely. Bake for 35-40 minutes, until the top has set and the brownies have come away from the edge of the pan slightly. Allow to cool completely in pan before cutting and serving.
Recipe adapted from Cookies and Cups.