Oreo Brownies - Indulgent and Delicious

Receita de Brownie de Chocolate sem Glúten

The Oreo Brownies, we still managed to have a birthday tea on the Sunday afternoon and the Brownies went down very well. My daughter enjoyed hers with a Frappacino from her favourite coffee house (from the supermarket) as an extra treat. Last year she insisted on a pancake stack with maple syrup as a cake so I can only guess what she’ll want next year. Hopefully it have a less eventful lead up too!

  • 115g self raising flour
  • 25g cocoa powder
  • 115g unsalted butter
  • 75g plain chocolate
  • 2 large eggs, beaten
  • 190g dark brown Muscovado sugar
  • 100g milk chocolate chips
  • 16 miniature Oreos (4 sachets)

  1. Preheat the oven to 180ºC.
  2. Grease and line a 20cm square cake tin with oil and baking paper.
  3. Sieve the flour and cocoa into a bowl.
  4. Place the butter and plain chocolate into a bowl of water over a pan of hot (barely simmering) water to melt, stirring with a wooden spoon.
  5. Remove the bowl from the pan and allow the mixture to cool for a few minutes.
  6. Stir in the beaten eggs, Muscovado sugar, flour, cocoa and chocolate chips mixing well.
  7. Spoon half the mixture into the tin, spreading it out evenly.
  8. Press 8 miniature Oreos in rows of 4 by 4 into the mixture.
  9. Pour over the remaining mixture and spread out evenly again.
  10. Decorate the top with the remaining 8 miniature Oreos in rows of 4 x 4.
  11. Place in the centre or the oven and bake for 27 minutes or until the top forms a crust and the centre is slightly springy and doesn’t wobble when shaken.

For The Full Instructions, See Full Recipes: fabfood4all.co.uk
Oreo Brownies - indulgent and delicious! Fab Food 4 All

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