Lara Luck is a food stylist, recipe tester, recipe developer, caterer and Food Consultant who has worked with some of the biggest companies in the food industry.
200 grams of 85% dark chocolate
100 grams of milk chocolate
150 grams unsalted butter, plus extra for greasing a square tin
250 grams caster sugar,
One pack of Oreos
4 medium eggs
85 grams plain flour
2 tbsp cocoa powder
Pinch of salt
One sheet of greaseproof paper
20x20 square tin
Three clear pyrex bowls
Grease and line a square tin with unsalted butter.
Break up the dark and milk chocolate and place in a clear bowl along with the butter and let this melt gently on a bain-marie.
In a separate bowl, crack the eggs and combine with the sugar whisking until the sugar and eggs come together.
Sift the flour, cocoa powder and salt into another bowl
Time to check on your chocolate! Once the chocolate and butter mixture has melted, pour the chocolate mixture into sugar and egg mixture and fold until both come together
Add the flour mix to the new chocolate mix and fold again until it has formed a batter.
Pour your batter into the lined square tin then break Oreos in half and push them into the batter mixture.
Cook brownies at 160c for between 35 - 40 min depending on your oven
We recommend serving with a refreshing iced coffee
We are not responsible for the outcome of any recipe you try from this site or any website linked to from this site. You may not achieve the results desired due to variations in ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. You should always use your best judgement when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice before beginning if you are unsure. Recipes available on this website HAVE NOT been formally tested by us or for us and we do not provide any assurances nor accept any responsibility or liability with regard to their originality efficacy quality or safety.