Chocolate Oreo Brownies


I find baking relaxing and therapeutic – if I am stressed it is one of the best ways to clear my head. One of my favourite recipes to bake is Lorraine Pascale's Chocolate Oreo Brownies, which I first saw on her BBC show 'Baking is Easy'.

I am a huge brownie fan, I love that they are easy to make, versatile – you can substitute the Oreos for raspberries, white chocolate chunks, nuts, mini eggs, basically anything, and they are easy to make.

Oh and they are so delicious – this recipes makes the best gooey centred brownies I have ever made and with the added crunch of the Oreos they are simply perfection!!!



165g butter, plus extra for greasing

200g dark chocolate, grated or finely chopped

3 eggs

2 egg yolks

2 tsp vanilla extract

165g soft light brown sugar

2 tbsp plain flour

1 tbsp cocoa powder

pinch salt

154g pack of Oreos, broken into quarters

icing sugar, for dusting


Pre-heat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together.

Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.

Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.

Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

baking-brownies-6 baking-brownies-2 baking-brownies-4Seriously it is that easy – and trust me they won't last long – I sent this batch into work with my boyfriend and I understood that they were gone in seconds.

**Recipe taken from Lorraine Pascale's Baking Made Easy book, but can also be found here on the BBC website**