Cookies and cream brownies.

Many will remember this brownie recipe from Lorraine Pascale's Baking Made Easy. It seems such a long time ago since Lorraine bumped onto the cooking/baking scene with her simple, easy and delicious bakes, and for me, this is one of her best recipes. The name "cookies and cream" is from the Oreo cookies that are used, these American cookies have a layer of cream in the middle (please correct me if I am wrong!). I used 2/3 of the recomended Oreos given in the recipe, but  Istrongly suggest you use the full amount as the cookies in the brownies were so nice, I wished they were more in the brownie mixture.
To make the brownies were simple enough, but a word of caution, the recipe states to use 2 tbsp of plain flour, I thought this was a mistake as never used so little flour in a brownie mixture. I instead used 3 tbsp of self-raising flour and this worked fine for me.
Here is how my version of the Cookies and Cream brownies turned out:

Cookies and Cream brownies

I first started by melting the butter and chocolate over a medium heat, but unfortunately deleted this picture from my camera. I then whisked the eggs, sugar and then folded in the dry ingredients before adding the broken Oreo biscuits.

Oreo combined in the brownie mixture

Once everything was in-cooperated I paced this in a brownie tin and let bake for 25-30 minutes.

Brownies pre bake

Once baked, I left to cool before cutting into small pieces.

Brownies baked.

The link for this classic brownie bake can be found here.

xxx