I think there are probably very few kids who do not like Oreos!
Those delicious, dunkable cookies are the best treat (that’s what my kids say) to have with a glass of chilled milk. So, sometimes, I love to bake them as brownies. Trust me, they make for such lovely brownie treats to satiate those late night sweet cravings. And, they taste a million times better than the regular fudge brownies.
My trick is adding a heaping spoonful of dark, instant coffee to the brownie batter. Oh, it makes them taste heavenly and I absolutely swear by this trick. My Oreo brownies turn out perfect, every single time.
It’s an easy-peasy recipe and here is how I do it.
OREO FUDGE BROWNIES
This recipe gives about 9 medium sized brownies
- 12 tbsp unsalted butter, at room temperature (approx 170 gm)
- 3 tbsp vegetable oil
- 1 ½ cup of white, granulated sugar (divide this into two parts)
- 2 ½ tsp vanilla essence
- 1 heaped tsp instant, dark coffee
- 2 large eggs + yolk of 1 large egg
- ¾ cup all purpose flour/maida
- ½ tsp salt
- ¾ cup semi sweet choco chips (approx 100 gms)
- ½ cup unsweetened cocoa powder
- 20 Oreo cookies
- Preheat your oven to 180 deg C
- Line a 9 x 9 inch brownie baking tin with baking paper. You can also use aluminium foil in case you do not have baking/parchment paper. The paper or foil helps to remove the brownies better, post baking.
- In a heavy bottomed saucepan, combine the butter and approx ½ cup of the sugar. Cook it over a low flame until the butter melts completely and the sugar is dissolved. This mixture will be hot and that’s okay. That is just the way we need it. once done, remove from heat and stir in the vegetable oil
- In a large mixing bowl, combine the remaining sugar and eggs + egg yolk. With an electric hand held mixer beat the mixture till the ingredients are really well combined. Stir in the vanilla essence
- Now, take the warm butter and sugar mixture and gradually add that (a little bit at a time) to this egg and sugar mixture. Make sure to whisk all the time else the hot butter and sugar will start to cook your eggs. There can be no slacking at this point. It is VITAL that only a little bit of the mixture be added at a time and then it should immediately be whisked/beaten into the batter before the next batch of hot mixture is added.
- Once all above ingredients are combined, fold in the flour, cocoa powder and coffee powder. At this point, chuck the whisk and use a spatula instead. I prefer t use a rubber spatula as that helps me to scrape off the sides and mix evenly.
- In a zip lock bag add 15 Oreo cookies and whack them into small bits. They should be about bite sized as you want their flavour to come through in the brownie. The remaining 5 cookies should be broken by hand into slightly larger pieces. We’ll use them to garnish the top of the brownies.
- At the last stage, fold in the chocolate chips and the above 15 broken cookie bits.
- The batter will be quite dense. Do not try and dilute it. Brownies are pretty dense cakes.
- Tip the batter into your lined brownie baking tray and sprinkle the remaining broken Oreo bits on top. Gently press them into the batter with your fingertips.
- Bake at a 180 deg C. In a microwave oven it will take about 50 minutes whilst in a regular oven the brownies should be done in about 30 minutes.
- If the baked batter sets on its sides then perform the toothpick test. Insert a clean toothpick in the centre of the brownie. If it comes out moist with some fudgy crumbs then your brownies are done. Remember, they are Oreo fudge brownies so they will have a moist (not molten) centre. However, if the toothpick comes out coated in a wetter mixture then bake for a further 10 minutes and repeat the test.
- Once done, remove from the oven and place on a cooking rack till they cool down completely. They will set and harden as they cool so give it a minimum 1 hour but in the open and not in the fridge.