INGREDIENTS

Makes around 16

50 grams [⅓ cup] plain flour

¼ teaspoon salt

150 grams unsalted butter

295 grams [1⅓ cup] caster sugar

75 grams dutch processed cocoa powder

2 large eggs - cold

1 teaspoon vanilla extract or paste

90 grams milk chocolate - chopped into chunks

1 packet of Oreos

METHOD

First, adjust your oven rack to the lower-middle shelf and preheat to 180C [350F]. Butter a 20 x 20 centimetre square baking tin and line with baking paper.

In a bowl, sift together the flour and salt and set aside.

Melt the butter in a saucepan and continually stir until melted. Add the sugar and sifted cocoa powder and stir until smooth. Set aside for 10 minutes to cool.

Once cool, stir in the whisked eggs and vanilla until combined. With a spatula, gently fold in the flour mixture before mixing through the milk chocolate chunks.

Pour half the batter into your lined baking tin and spread out with an offset spatula or knife before pressing 9 Oreo cookies evenly across the brownie batter - 3 rows of 3 Oreos.

Top with the remaining batter and smooth with the offset spatula, before topping with the remaining chopped Oreos.

Bake for 25 - 28 minutes or until a toothpick inserted in the centre comes out with a few crumbs.

Allow to cool to room temperature before cutting into squares (if you can wait that long!)

STORAGE

Store in an airtight container for up to three days; in the refrigerator for up to a week or they’ll keep wrapped tightly in the freezer for up to three months.

TIPS + TRICKS

Stir in the flour with a spatula until only just combined - leaving a few streaks of flour. By doing this, your brownie will be tender rather than tough from over mixing.

Do not over bake these brownies - just a few minutes over and they may end up dry.

When it comes to anything chocolate, you must use the best dutch processed cocoa powder you can afford, it makes such a difference to the taste. I tend to use Callebaut or Valrhona but these can be expensive, just use the best one you can!