CHOCOLATE OREO BROWNIES

CHOCOLATE OREO BROWNIES

Sometimes you have just got to go for it, forget the thighs and the tummy, and indulge yourself - especially as it's still half term and there's time for the kids to eat the crumbs from your table - I had to box up a load and send them off to Hugo, as I knew there would be trouble ahead if I kept the whole batch at home.  He's keeping them under lock and key.

INGREDIENTS

275g soft unsalted butter (cut into little pieces)
375g caster sugar
4 large eggs (beaten)
75g cocoa
100g self raising flour
200g milk/dark/white chocolate - broken or bashed into little pieces
2 packs of oreo cookies
100g pecans (roughly chopped)

Put the oven on at 180 degrees.
In a bowl, add the flour, sugar, cocoa and soft butter, and mix all together.  Add the beaten egg slowly (use a food mixer to make life easier) or one of those hand held whizzers.  Once it is all mixed together and tastes and looks beautiful, then mix in all your chocolate chunks (no need for melting in this recipe) - you could add Terry's choc orange or anything with a different flavour to add a bit of craziness or extra crunch to it.  Crush one packet of your Oreo's - with a rolling pin, and then add this to your mixture too.  Don't crush too much, you don't want a whole load of tiny crumbs.  Then add the nuts (you don't have to use Pecans, but they are my favourite.)


How good does that look?

Pour the mixture into a well greased and baking sheeted lined tin, make sure it is spread nice and evenly, and then break up the other packet of oreos and randomly press them into the top of the mixture before baking.

Cook for about 45 minutes, and when you think they are just about done, take the tin out of the oven, but keep it in there for at least half an hour.  If you think they are really too soft before you take them out of the oven - cover with tin foil and cook for a further 10 minutes.

I only have pictures of them before they went into the oven, because they were attacked before I had managed to take them out of the tin.

I wanted to do a pumpkin and choc chip loaf recipe for you.... but feel that you've already probably binned your pumpkin flesh - but if you haven't, do not throw it away and I will post it later anyway - perfect accompaniment (spell check please) for your soup - or toasted with butter for your halloween tea.