Cookies And Cream Fudge Brownies
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready
2
Grease the baking pan, then line with parchment paper with the paper overlapping the sides a little
3
Melt the butter in a pan over medium heat
4
When the butter has melted, remove the pan from the heat and add the grated chocolate
5
Let stand for a few minutes until the chocolate goes soft, then stir together
6
Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time
7
Whisk the eggs, egg yolks, and vanilla together in a large bowl until they begin to get light and fluffy
8
Add the sugar in two additions, whisking between each
9
Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it
10
Keep whisking until the mixture becomes stiffer
11
Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out
12
Sift the cocoa into a large bowl and add the flour, salt, and a third of the Oreos
13
Stir until fully combined, then pour the mixture into the prepared pan
14
Scatter the remaining Oreos over the top, pressing them in slightly
15
Bake in the oven for 25 to 30 minutes
16
The middle should be very so slightly gooey
17
Let the brownies cool in the pan
18
The top will sink and crack a little
19
Pull the brownies out using the overlapping paper and cut the brownies into squares
20
Dust with confectioners' sugar
21
Cook's Note: Substitute Oreos for toasted walnuts or pecans or sprinkle the brownies with honeycomb