These brownies need no grand introduction. Suffice it to say, when you bite into the first one, you will feel like you have met your destiny! And who knew destiny could be so easy to create? These babies got me a little mention on the Nuffnang blog (read it here) – thanks to the Nuffnang team for featuring!
These brownies are based on The Londoner’s recipe, but my flatmate added even more chocolatey goodness! She is better at sweet things than I am, so she made these brownies while I cooked sweet-spicy aubergine and aloo posto.
For the topping, we used double cream, but you can also garnish it with vanilla ice cream and whipped cream. The more, the better!
Yield: never enough!
- 1 box of brownie mix + added ingredients on box (usually eggs and oil)
- 1 box of cookie dough mix + added ingredients on box
- 1 pack Oreos
- 1/2 pack white chocolate chips (or the whole pack, depending on how you want your brownies!)
- 1 bar dark chocolate, chopped into chunks
- Double cream (for garnish)
Preheat your oven to 180C. Line a deep baking tray with grease proof paper, or grease it with butter.
Layer 1: Mix up the chocolate chip cookie dough according to the packet instructions and line the bottom of the tray.
Layer 2: Oreos – place them on top in nice lines and sprinkle some of the white chocolate chips with them.
Layer 3: Make the brownie mix according to instructions and then mix the white chocolate chips and dark chocolate chunks into the batter. Pour on top of the cookie-Oreo mixture.
Bake the brownies for 20-25 minutes. DO NOT OVERCOOK. In fact, it’s better to undercook them slightly so they are all gooey and wonderful. Take them out of the oven and let cool slightly, but not too much. Cut them into large pieces, drizzle with double cream and eat warm.
Note: When you eat these the next day (if there are any left), best to microwave them for 10-15 seconds and drizzle with cream again. Heaven!