Add the butter and finely chopped chocolate to a heatproof bowl and melt together in the microwave using 45-second intervals on medium power. Stir between each interval and repeat the process until smooth. Note that it’s extremely important that you never melt chocolate on high power – which is often the default – or the chocolate can become grainy or burn.
Ensure that the batter isn’t hot, then whisk in the eggs, sugar and vanilla extract. It’s important the the melted butter and chocolate aren’t hot – otherwise they can actually cook the eggs.
Then you’ll whisk the the flour, cocoa and salt into the butter. If your cocoa and flour are lumpy, I recommend sifting the ingredients first to avoid overmixing the batter.
You’ll then spoon the brownie batter over the Oreo layer and spread it into an even layer. Pro Tip: if you just pour the brownie batter over the Oreo layer it can be harder to spread it into an even layer. Therefore, I recommend evenly spooning the batter over the Oreo layer and then spreading it into a smooth layer.
*Note that the bake time is long. These brownies are very thick – so they’ll need to bake for about 35-45 minutes depending on how gooey you like your brownies. Mine baked for 38 minutes. They’ll be done when an inserted toothpick comes out clean or with a few damp crumbs. If you give the pan a gentle nudge and you can see the middle of the brownies really wobbling – they aren’t done yet.
Pro Tip: Make sure to let the brownies cool fully before slicing. Otherwise, you’ll have a bit of a mess. They will need to cool for about 4 hours (minimum) for easy, clean slicing. Waiting for the brownies to cool is definitely the hardest part of making this recipe!
PAN SIZES
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