Strawberry Cheesecake Oreo Brownie Recipe

Recently I have had a bit of a crazy obsession with Strawberry Cheesecake Oreos. Well can you blame me? These suckers are freakishly addictive, and ever since I discovered them a few months ago I have been going through about 2 packets a week -they are just so incredibly morish I can’t stop snacking on them.

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The first time I tried one I instantly knew I wanted to bake something with them.  After a little thinking I decided the best way to use these little pink wonders would be in a brownie recipe – let’s be honest all sweets and biscuits  just tastes better as part of a lush brownie, don’t you think?

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Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Processed with VSCO with a6 presetThis week I finally found a spare couple of hours to give these a bash, and they are just WOW! (Even if I do say so myself) Super fudgey, decadent, gooey, and definitely worth making if you are a bit of a fan of uber chocolatey brownies.

They are really easy to make and I promise if you give them a try you won’t regret it.

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Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Ingredients

150g Plain Flour
30g Cocoa
1 tsp Salt
310g Dark Chocolate, chopping into small pieces
1 tsp Instant Coffee
230g Unsalted Butter
300g Granulated Sugar
90g Light Brown Sugar
5 Eggs
2 tsp Vanilla Essence
1 and 1/2 packets of Strawberry Cheesecake Oreos

Step 1: Pre-heat your oven to 180C and line a 13 x 9 inch deep baking tray with greaseproof paper.

Step 2: In a bowl mix the flour, cocoa and salt together – set to one side.

Step 3: In a large glass mixing bowl measure out the chocolate, coffee granules and butter. Bring a pan of water to a light simmer and place the bowl over the pot.

Step 4: Stir the mixture occasionally until the chocolate and butter is just melted. Turn off the heat but leave the bowl over the simmering water.

Step 5: While over the simmering water add the sugars to the chocolate mixture, beat with a hand held whisk until the sugars are mostly dissolved – this should only take a minute or two. Then remove from over the water and set on your worktop.

Step 6: Add 3 eggs to the chocolate mixture and beat with a hand whisk, beat until the eggs are combined. Repeat with the last 2 eggs. The mixture should be glossy and smooth.

Step 7: Add the vanilla to the chocolate mixture and whisk lightly before adding the flour, using a wooden spoon gently fold the flour into the mixture, the flour should be just folded through and no more, don’t worry if there is a little of the flour showing.

Step 8: At this point I added half a pack of broken oreos to the mix and gently fold them into the batter – if you decide not to it won’t effect the brownie, I just liked to have lots of oreo in mine.

Step 9: Pour batter into the pan and cover the top of the brownies with nice big pieces of broken oreo before popping into the middle of the pre heated over. Bake for 15 minutes then turn the tray in the oven and cook for another 15 minutes. Insert a cake testing into the middle of the brownie, it should come out with a few crumbs attached to the stick, which is what you want.

Step 10: Remove from the oven and allow to cool completely in the pan before slicing up and enjoying.

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