Boredom Brownies

This sugar rush is bound to release you from your lockdown langour! This is without a doubt the best brownie recipe I've come across, with it's double hit of dark chocolate and an entire packet of oreos; the expression death by chocolate brownie comes to mind... This recipe is definitely worth any extra effort!

Ingredients:

165g (5½oz) butter (salted or unsalted works- I use slightly salted as the salt brings out the chocolate flavour)

200g (7oz) dark chocolate (60-70%), finely chopped or broken into small chunks

3 eggs 

2 egg yolks 

2 tsp vanilla extract 

165g (5½oz) soft light brown sugar 

2 tbsp plain flour 

1 tbsp cocoa powder

Pinch of salt 

154g pack of oreo biscuits, broken into quarters (Leave in the bag and bash with a rolling pin)

Equipment:

20cm (8in) square baking tin- Preferably non-stick with a loose bottom

Oven:

Preheat to 180°C

Get middle shelf ready

Method:

1. Grease the baking tin with butter or vegetable oil, then line with baking paper with the paper overlapping the sides a little (not necessary if using a loose bottomed tin).

2. Melt the butter in the microwave 30 seconds at a time, stir every 30 seconds. Keep an eye on it as you don't want it to burn.

3. Add the chocolate to the hot butter stirring constantly so it melts into it. If it hasn't melted completely, pop it in the microwave for about 30 seconds.

4. Whisk the eggs, egg yolks and vanilla together in a large bowl until they begin to get light and fluffy. I use a hand whisk (great for the arm muscles), but you can use an electric whisk

5. 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 to it. Keep whisking until the mixture becomes quite thick. 

6. 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 oreos and fold in gently until fully combined.

7. Pour the mixture into the tin. Scatter the remaining oreos over the top, pressing them in slightly. Bake in the oven for 25–30 minutes.

8. Check them with a skewer through the middle. If you want your brownies to be fudgy, make sure the skewer doesn't come out clean! You want them slightly under cooked as they will continue to cook once out of the oven (in the residual heat). Leave the brownies to cool in the tin.

9. Remove the brownies from the tin and cut into squares

NB. You can substitute the Oreos with other types of chocolate, such as crushed Ferrero Rocher, Kinder Bueno, Crunchie bars, Peanut Butter Cups. Alternatively, for a more sophisticated flavour, use walnuts or pecans (whatever takes your fancy!).

This recipe is courtesy of Lorraine Pascale :)

All photos in this post are Emerald Kimono originals