Cookies and Cream Fudge Brownies

METHOD

• 1)

  Preheat the oven to 180C. Line a 20cm/8in square baking tin, with aluminum foil, leaving some overhang to allow for an easy removal of the brownies after baking.

• 2)

  Melt the butter and chocolate in a heavy-based pan over a low heat. Let cool.

• 3)

  Whisk the whole eggs, egg yolks and vanilla together in a large bowl until the mixture begins to get light and foamy.

• 4)

  Add the sugar in two times, whisking well in between each addition.

• 5)

  Once the egg mixture becomes stiffer, it’s ready. Pour the cooled chocolate in -on the sides of the bowl as not to deflate the mixture- and whisk.

• 6)

  Next, sift in the flour, cocoa powder, salt and 1/3 of the Oreos.

• 7)

  Stir until well mixed, then pour into the prepared tin.

• 8)

  Sprinkle the remaining biscuits over the top, pressing them in gently.

• 9)

  Bake for 25–30 minutes. Remember they will keep baking in the tin as they cool. The middle should still be slightly gooey.

• 10)

  Leave the brownies to cool in the tin – and it’s normal if the top sinks and cracks a bit.

• 11)

  Once cool, remove the brownies from the tin and cut into squares.

• 12)

  They are delicious kept in the fridge.