This week I’m jetting off to a place where sleep doesn’t exist and cocktails are acceptable at any time of the day… can you guess?
That’s right., Las Vegas!!! Otherwise know as “Sin-City”. But before I go, I want to share with you my latest bake… Sinful Smore’s Oreo Brownies. Layer upon layer of delicious naughtiness, let me break it down for you…
Buttery biscuit base. Gooey brownie. Oreo’s. More gooey brownie. Melted marshmallow.
Oh my goodness these brownies should come with a health warning, but for all the right reasons!
Ingredients (makes 16 brownies)
For the base:
90g unsalted butter
200g plain digestive biscuits
For the brownie layer:
150g unsalted butter, cut into chunks
170g 70% good quality dark chocolate, broken into pieces
225g caster sugar
2 medium eggs, at room temperature
150g self-raising flour
For the Oreo layer:
1 pack of Oreos (plain/double stuff/peanut butter/double chocolate)
For the marshmallow layer:
1 bag of large marshmallows
Line a 23cm x 23cm square baking tin with greaseproof paper.
- The biscuit base:
Put the biscuits in a bowl/sandwich bag and bash with a rolling pin until completely crushed and free from any lumps. Now melt the butter in a separate bowl set over a pan of simmering water until completely smooth. Pour the biscuits into the melted butter and mix together. Spoon the mixture into the tin and press with the back of a spoon to form an even layer. Refrigerate.
2. The brownie layer:
Preheat the oven to 180°C. Melt the butter and chocolate in a bowl set over a pan of simmering water. Once melted leave on the side to cool. Meanwhile, whisk together the sugar and eggs in a separate bowl until frothy. Now add in the cooled chocolate mixture and the flour and stir until you have a thick chocolate mixture. Take the base out of the fridge and pour 1/2 of the brownie mixture over the top of the biscuit base, spreading it out into an even layer.
3. The Oreo layer:
Place the Oreo’s on top of the layer pressing them into the mixture.
Now dollop spoonfuls of the remaining brownie mixture on top, spread it out into an even layer so that all of the Oreo’s are concealed.
4. Bake in the oven for 20-25 minutes, until the top has formed a crust and the edges have started to crack. (My testing method for perfectly cooked brownies: insert a toothpick into the one of the edges, it should come out clean. Now insert a toothpick into the middle, it should come out slightly covered in mixture).
5. The marshmallow layer:
Turn of the oven and pre-heat the grill. Layer marshmallow’s across the top. Put the brownies under the grill for a few minutes until the marshmallows have melted and are golden. Keep a close eye on them as they can burn very easily!
Leave to cool completely before removing from the tin and cutting into 16 brownies.