EASTER OREO BROWNIE
¡Hagan clic aquí para ver y imprimir la receta en Español!
Ingredients for the Oreo Brownies
145 g unsalted butter
1 1/4 cups (250 g) granulated sugar
3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract/essence
2 large eggs (cold)
1/2 cup (70 g) all-purpose flour
9 Oreo cookies (whole)
Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C). Line the bottom and sides of an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour.
Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
Stir in the vanilla with a wooden spoon, now add the eggs 1 x 1. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick).
Spread evenly in lined pan. Place the 9 Oreo cookies evenly. Bake for 30-35 minutes. Remember you want them to be chewy!
Ingredients & Method for the Ganache
200g dark good quality chocolate
200ml full cream
2 teaspoons vanilla essence
Heat the cream in the microwave for 90 seconds, just until it simmers (not boils) and add the chopped chocolate.
Leave to stand for a few minutes.
Whisk until smooth and add the vanilla. Whisk again.
Cover with transparent film.
Leave to cool at room temperature.
Set overnight in fridge to set completely.
Labels: Easter Oreo Brownie Dessert Pots