Monday, September 25, 2017


adapted from :    Marsha's Baking;  
(moist, fudgy & chocolatey)...

Ingredients :

140  gm  unsalted butter
300  gm  granulated sugar  (1 1/2 cups) (I use 250 gm but yet still too sweet)
75  gm  cocoa powder  (3/4 cup)
1/4  tsp  salt
2  tsp  vanilla extract
2  large  eggs  ~  cold
60  gm  plain/all-purpose flour  (1/2 cup)
90  gm  chocolate chips  (1/2  cup)
16  Oreos  ~  whole
Oreos chopped

Directions :

1.  Preheat the oven to 180'C/350'F.  Line an 8x8-inch square baking pan with aluminium foil or parchment paper, and set aside.

2.  Place the butter, sugar, cocoa powder and salt into a microwave-safe bowl, and microwave in 30 second intervals, stirring after each one, until the butter is melted and the mixture feels very warm to the touch.  (I just use double boiler technic).

3.  Mix in the eggs, one at a time.  Fold in the flour until fully combined.  Fold in the chocolate chips (they will melt into the batter, but it's ine!!  It helps produce a shiny top).  Stir in the vanilla extract.

4.  Pour half@1/2 of the batter into the prepared pan, and spread out evenly.  Place the whole Oreos evenly over the batter, and then top with the remaining batter.  Top with the broken/chopped Oreos.

5.  Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs.  Allow to cool completely in the pan on a wire rack before cutting into squares...


Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.  They also freeze well for up to 3 months.  Thaw overnight in the fridge before serving...

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