Tuesday, 28 February 2012

Oreo Brownies

Ok, so I've recently gone on a choco-craze, and during my recipe web browsing sessions, I have yet to encounter something that tackles my choco-cravings so well. I mean, things have come close, but not close enough. This takes yum to a whole new level, and, combining the moist brownie recipe that I have with the Oreo icing recipe that I found here was probably one of the best things I've done in 2012. I'm not even joking. You take a bite and it's like you've entered choco-heaven and these are the fluffy clouds upon which you walk. They're just THAT good.

So maybe I haven't convinced you yet? maybe you need more persuasion? Well if you say that you haven't been convinced yet then you are a BIG FAT LIAR! Ok, so that's an exaggeration, but trust me, it's not at hard decision to make. Bake these and, if for some bizarre reason you don't like them (maybe you're allergic to chocolate or something), or you're on a diet (I despise even the very mention of them), just give them to your friends, they will be ETERNALLY GRATEFUL.

NB. Bestowing these upon your friends and relatives will have the side affect of them constantly asking you if you've made any more and if they can have all of them.

Oreo Brownies
Bare Necessities
For The Brownies:
75g Self-Raising Flour
15g Cocoa Powder
100g Butter
175g Castor Sugar
100g Plain Chocolate
2 Eggs

For The Icing:
4 tablespoons unsalted butter at room temperature
2cups/250g Icing Sugar
4 tablespoons heavy cream
2 packets

1. Preheat the oven to 170C/gas mark 4.
2. Grease and line an oblong tin.
3. Sift flour and cocoa powder into a bowl.
4. Put the butter and sugar into a pan and add one tablespoon of water.
5. Put on a low heat and stir until it has all melted and mixed.
6. Turn off the heat, break the chocolate into pieces, add to the pan and stir until melted and mixed.
7. Wait until the mixture has cooled enough so that you can comfortably put your hand against the side of the pan. As you've probably gathered by now, I'm impatient, so I sit the pan in a cold water bath (careful not to let any water get into the pan, obviously) and cool the mixture that way.
8. Beat in the eggs.
9. Pour the flour and cocoa powder into the mixture and fold with a wooden spoon until completely mixed.
10. Pour the mixture into a tin.
11. Bake for about 15-20 minutes or until cooked through. You will want to cook them a tad more than normal, as you will need them slightly firmer in order for you to be able to spread the icing on the top.
12. Once they're cooked, place it on a cooling rack to cool fully.
13. In a bowl, blend the butter, sugar and cream until smooth, adding sugar and cream until a good, spreadable consistancy.
14. Crush about 8-10 of the oreos. I did this by putting them in a freezer bag, sealing it and smushing them with a hammer.
15. Stir the crushed oreos into the icing.
16. Spread the icing over the brownie.
17. Cut about 5 of your oreos into quaters and place them at even intervals accross it to mark out individual pieces.
18. Slice up the brownies and enjoy!