Oreo cookie brownie, recipe by Lorraine Pascale

I have tried many brownie recipes, since it is a cake that excites me especially. But this recipe by Lorraine Pascale seems to me one of the best. I have minimally adapted the quantities, but the basis is the same, although she in her book Baking made easy, he calls them "cookies & cream fudge brownies", but to be more explicit I have preferred to call the Recipe: Oreo Cookie Brownie.

It may be because the interior is very juicy, almost like a raw dough, and I am one of those people who loves to taste uncooked doughs; or I don't know what the specific reason is, but you have to make this recipe to know exactly what I'm talking about. As it also has almost no flour, the upper crust that is created is ephemeral and literally falls apart when it enters the mouth.

Live to the Palate Easy white chocolate biscuits, quick and simple recipe


For 10 people
  • Butter 165 g
  • 200 g dark chocolate
  • Eggs L 3
  • Egg yolks 2
  • Essence of vanilla (1 tablespoon) 10 ml
  • Sugar 90 g
  • Brown sugar 75 g
  • 30 g wheat flour
  • Cocoa powder 15 g
  • Pinch salt
  • Oreo cookies chopped or mini format 160 g

How to make Oreo cookie brownie

Difficulty: Easy
  • Total time 45 m
  • Elaboration 15 m
  • 30 m cooking

We preheat the oven to 180º C with heat up and down. In a bowl we combine butter and dark chocolate. We heat it in the microwave, in short spaces of time, so that it falls apart without burning. We stir well until we have a smooth and shiny cream. We reserve

In another bowl we throw the eggs, the yolks, the normal sugar and the brown one. We beat with rods or blender until the mixture mount, a whitish cream forms, and has doubled its initial volume.

Gradually add to this cream, the reserved mixture of the first bowl, very slowly, while with a spatula or tongue mix carefully to avoid losing volume. We add sifted flour, pure cocoa powder and pinch of salt. We do the same, we integrate it very smoothly and with enveloping movements.

We grease a square mold 20 cm side. If we want to remove the brownie from the tray once baked, to present on another plate, we will put baking paper if the mold is not removable. We throw the dough and distribute the chopped cookies all over it.

We bake for about 30 minutes, the inside must be juicy. Remove from the oven and let cool completely in the mold before consuming.

With what to accompany the Oreo cookie brownie

I usually like to combine brownies with ice cream, since they form a perfect set, but with the Oreo cookie brownie I make a distinction, and I love to drink it with a large glass of cold milk, it is a delight. If you like it a little more done, let it bake about 5 or 10 minutes longer than I indicated. It is perfectly preserved up to three days.

Video: Lorraine Pascale's cookies and cream fudge brownies (February 2020).