Oreo Chocolate Brownies

2 months into this year and 2014 has been spectacular so far! In the beginning of the year, Amrita (most popular as a bacon jam lady!) & I decided to do a little food exchange. She being a queen of all things yummilicious, I had a hard time deciding what to send. Just around that time, I had re-made these (Fudgiest!) Chocolate Brownies and sneaked in some Oreo cookies in them. They were epic! Oreo + Chocolate lover’s dream. I decided this was it but was still a bit skeptic.

 

Photo Courtesy – Amrita Kaur

 

Imagine my relief when she said she totally loved it! She blogged about it too and thanks a ton to her, the recipe became so so popular. I got so many mails and messages from all you lovely people who tried and loved these beauties! I thank all of you beautiful readers who attempted the recipe and reported back. I lou you all. It definitely deserves a spot of its own on the blog so here it is!

Happy Baking! 🙂

Oreo Chocolate Brownies

Makes: 9-12 squares | Prep time: 15 minutes | Bake time: Approximately 35 minutes

Ingredients:

• 250 gm / 9 oz dark chocolate, roughly sliced
• 1/2 cup unsalted butter, roughly sliced (approximately 115 gm)
• 1/2 cup brown sugar
• 1/2 cup white granulated sugar
• 3 large eggs, cold
• 1 tsp vanilla extract
• 3 Tbsp Rum
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 Tbsp Hershey’s unsweetened cocoa powder
• 16 Oreo cookies, plus more for sprinkling

Directions:

1. Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper (I use foil).
2. In a large microwave-safe bowl, melt chocolate, butter and brown sugar in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Set aside and let cool for about 10 minutes.
3. Once chocolate mixture is cooled down, stir white sugar, eggs, vanilla extract and rum into it.
4. In a separate bowl, sift together flour, salt and cocoa powder and fold into chocolate mixture with wooden spoon or rubber spatula. Pour half the batter in a baking pan and arrange whole 16 Oreo cookies on it in a single layer (do not press them down). Pour rest of the batter and sprinkle few pieces of Oreo on top. Bake for 33-36 minutes, until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
5. Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it in an air-tight container for 3-4 days at room temperature or refrigerate for a week.