Oreo Brownies

This is my ultimate favourite brownie recipe made even more awesome with the addition of oreos. The brownie recipe is from Nigella Lawson's book How to Be a Domestic Goddess. I highly recommend this book. The recipes are very reliable and super yummy. I usually tweek recipes quite a lot......but I have been making this brownie recipe for over 5 years, and the only thing I have changed is the baking time. These brownies are super thick and soft, so if you wanted a more flat, chewy brownie, I would recommend making half the recipe but using the same size pan. I'm sorry the recipe is in metric measurements-I have the metric version of the book!

When my guy first asked me to add Oreos to the brownies, I was very dubious. The thought of a big hard Oreo right in the middle of this chocolate perfection was not appealing! I. was. wrong.

The Oreos softened so that they were the same texture as the brownies, and the slightly different chocolate flavour of the Oreos made the brownies more interesting and unique. Go make these now!!



Brownies

Ingredients:

375g soft butter
375g best-quality dark chocolate
6 large eggs
1 Tbsp vanilla extract
500g caster sugar
225g all purpose flour
1 tsp salt
300g chopped walnuts
Oreos, slightly crushed but so that large chunks remain

Directions:

Preheat the oven to 180*C (350*F). Line a 12x9 in. pan with foil or parchment.

Melt the butter and chocolate together in a large heavy-based saucepan. In a bowl, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.

When the chocolate mixture has melted, let it cool a bit before beating in the egg mixture, and then the nuts and flour. Beat to combine smoothly and then fold in the Oreo chunks. Scrape out of the saucepan into the lined pan. The Oreos should not be sticking out of the top of the mixture, as they are likely to burn.

Bake for 25min (that is Nigella's advice. I find that these brownies need closer to 50min! But keep a close eye on them.) When they're ready, the top will be pale but the middle will still be dense. A cake tester inserted should have moist crumbs attached. It is important to watch them closely as a few minutes can make the difference between gooey brownies and dry brownies.

Makes a maximum of 48