Holy Heck you guys! You HAVE to make these brownies.
These are the best brownies I’ve ever made. In my whole entire LIFE! And I’ve made a lot of brownies (no seriously, bounty brownies, peanut butter brownies, cookie dough brownies!).
Making brownies is my default response to any situation. Bad day? Brownies! Job interview? Brownies! People coming over… you get the idea! Although I always still secretly counted the amazing Green’s box mix brownies as the best, but these are even better than THOSE!
So why are they so good? Let’s examine the strata of these brownies! They’re thick and hefty, with a crackly firm, slightly crisp top and a layer of fudgy, chewy cooked brownie. Next up is a ridiculously gooey centre that is just pure chocolate decadence. Oh my god. Beneath that… is a fudgy cookie dough base with chocolate chips. Because it’s underneath the brownies, it remains cookie dough even though the brownies are cooked!
Oh and DID I mention that they’re studded with chunks of Cadbury Dairy Milk with Oreo?
Regular ‘slutty brownies’ have a cookie dough base, oreo’s layered in the middle, and brownie on top (like this). I am just not that crazy for Oreo’s in baked goods (baking blogger sacrilege I know!) so I went for the amazingly delicious Dairy Milk with Oreo instead. Of course, these are your brownies, so do your own thing! You want oreo’s in there? Add a layer! Another type of chocolate bar your favourite? Chop it up and throw it in!
Just one thing…. These brownies are seriously addictive. Don’t say I didn’t warn you!
- 115g unsalted butter, softened
- 50g light muscavado sugar
- 150g golden caster sugar
- 1 egg
- 1 tbsp vanilla bean paste
- 260g plain flour
- generous punch salt
- half tsp baking powder
- 250g chocolate chips/chunks
- 250g unsalted butter
- 250g plain chocolate (at least 55% cocoa solids, you can of course also use dark)
- 4 eggs
- 300g light muscavado sugar
- 200g plain flour
- For the topping: 1 bar Cadbury Dairy Milk with Oreo
- First, preheat your oven to 180C/gas 4/350f and prepare a large brownie tin. I used my trusty Lakeland tin, which is 13.5" by 8". Your tin needs to be at least this big, or the mixture won't all fit in! I lightly greased the tin, and the brownies came out easily, but you can also use parchment paper if you prefer.
- Mix your very soft butter (may need a short blast in the microwave) with the sugar until light and fluffy. Stir in your egg, vanilla and salt, then add the flour and baking powder. Finally, stir in the chocolate chips, and spread out in the bottom of your pan. Don't worry about it being completely even in coverage - it's sticky, so do your best! Set aside.
- For the brownies: In a saucepan over a low heat, melt your butter and chocolate, stirring every now and again. Once melted, remove from the heat and transfer to a larger heatproof bowl. Stir in your sugar. If cool enough (test it with your finger - it needs to be warm, not piping hot), crack in your eggs and beat to combine. Finally, sieve in your flour and stir gently to combine. Pour over the cookie dough mix.
- Well, this part is embarrassingly easy... buy a Dairy Milk Oreo bar, break into chunks, try to resist eating all of them, and pop them atop the brownie mix. Done!
- Cook your brownies in the middle of your oven for 25-40 minutes. Start checking them after twenty, especially if your oven is a bit enthusiastic. But we don't rush brownies - the crackly top, the liquid, yet set and fudgy middle - that takes time! Remove from the oven once the top no longer wobbles, and leave to cool completely. If you cut into them and you think there's no way they're done enough, simply pop them back into the oven for a bit!
I can’t wait to make these brownies again! What chocolate chunks would you add? I think some pieces of Malteaser chocolate bar would be fantastic…
I’ve entered these brownies into the Feb 2015 We should Cocoa challenge!