Fudgy, gooey, brownies, with a double layer of Oreos and raspberries. Because fresh fruit cancels out the chocolate, right?
I love a brownie. In fact, I love a brownie more than is strictly healthy. (Come to think of it, I’m not sure brownie and healthy even be used in the same sentence.)
So, on a day when I was short of time and a last minute birthday bake was required, this idea popped into my head. Because, who doesn’t love brownies, Oreos and raspberries? Why not put them together?
I love a brownie. In fact, I love a brownie more than is strictly healthy. (Come to think of it, I’m not sure brownie and healthy even be used in the same sentence.)
So, on a day when I was short of time and a last minute birthday bake was required, this idea popped into my head. Because, who doesn’t love brownies, Oreos and raspberries? Why not put them together?
THE RASPBERRY OREO BROWNIES
- These brownies are gooey and dense. They will be quite soft because of the fresh fruit.
- Don’t overbake them and do resist and let them cool down fully before cutting.
- Serve them for dessert with vanilla ice cream or, of course, piled high and topped with candles for a birthday.
- I use disposable foil tins like these as they are super easy to transport: Pack Of 6 Foil Tray Bakes
INGREDIENTS
- 200g 70% Dark chocolate
- 100g Milk chocolate
- 250g Salted butter (you can use unsalted if it's all you have, just add a pinch of salt, it helps to bring out the chocolate flavours)
- 300g Soft light brown sugar
- 4 Large eggs
- 175g Plain flour
- 200g Fresh raspberries
- 154g pack of Oreos, roughly chopped into quarters
INSTRUCTIONS
- Pre-heat the oven to 180C.
- Grease a 32cm x 20cm disposable foil baking tin.
- Melt the chocolates, butter and sugar together over a low heat.
- Once they are melted, remove from the heat and leave to cool for 5 or 10 minutes.
- Beat in each egg, one by one.
- Stir in the flour.
- Put half of the batter in each of the tin to cover the base.
- Spread half of your raspberries and half or your chopped Oreos over this batter evenly, so you get some in each bite.
- Spread the rest of the batter over the top.
- Put the remaining raspberries and Oreos on top of this.
- Bake for about 25 minutes. A skewer should come out only just clean. You could test at 20 minutes and again at 23 minutes just in case.
- As always, remember that depending on your oven and the tin size you use it could take up to 10 minutes longer, but please please try not to overcook them. Brownies are always better under-done than over.
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