Oreo Cookie Brownies

I'm sure I've mentioned this before but I am not a fan of Baking Made Easy. The theory that anything you put in the oven is baking just seems wrong to me. I don't know what it is, but I cant help watching it without getting riled up. Ask Isabel, she feels the same way.


Aside from this fact I have been tempted to make this brownie recipe quite a few times, but haven't had the chance to till now. Initially my sister made them and I thought they were amazing - yes I will eat my words Lorraine Pascal. Then my friend Claire made them and told me how wonderful they were. So I've bitten the bullet and tried them.
I adapted the recipe a bit by adding caramel to it for extra indulgence! Hey why not!! However you can find the original recipe here.

Oreo Cookie Brownies
(adapted from Baking Made Easy by Lorraine Pascal)


Ingredients

• 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
  a pinch of salt
  154g Oreos
  2 tspn Caramel/ dulche de leche
  icing sugar, for dusting
  
  
  Method
  
  
  1. Preheat the oven to 180C (350F). Grease a 20cm/8in square baking tin with butter, and dust with cocoa powder.
  2. 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.
  3. 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.
  4. 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.
  5. Dust with icing sugar (optional)