Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C for fan ovens) and grease your 28x23 cm brownie pan well with butter.
- In a large bowl, whisk together the oil, brown sugar, and eggs until smooth and shiny.
- In a separate bowl, mix the cocoa, flour, and salt.
- Gently stir the dry ingredients into the wet mixture until no flour streaks remain.
- Roughly chop 14 Oreos and fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Chop the remaining 6 Oreos and scatter them over the surface.
- Bake for 25-30 minutes; a toothpick inserted should have a few moist crumbs.
- Let the brownies cool completely in the pan before cutting.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 5mg
Notes
You can substitute brown sugar with white sugar for a lighter texture but expect less fudginess. For a gluten-free version, use a gluten-free flour blend and gluten-free Oreos. To enhance chocolate flavor, consider adding a teaspoon of instant espresso powder. Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped squares for up to 3 months. Enjoy with a scoop of ice cream or a dusting of powdered sugar for extra flair!
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