Cookie Brownies

 Hello there! Another baking post for you today; this time for some super yummy chocolate cookie brownies! Tom and I decided that we wanted to make some brownies and on looking at different recipes we settled on Lorraine Pascale's recipe for cookies and cream fudge brownies. Lorraine's recipe used oreos but we exchanged these for cookies because although I would have liked oreos, Tom doesn't like them and as we were making them together I thought we should both enjoy them!

To start you will need to grease your tin with some butter and cut out a square of baking paper to fit inside- make sure the square is large enough so that some paper hangs over the side. 

Chop up your chocolate into small pieces, and break your biscuits of choice into quarters. 

Melt the butter in a pan over a medium heat. I put this straight into the pan and made sure to keep stirring the butter until it was melted. 

Once the butter has melted, remove from the heat and add the chocolate. After a couple of minutes stir the chocolate in until it has melted. If you find there are still a few whole bits of chocolate just put the pan back onto the medium heat and be sure to stir all the while until it's all melted together. Take off the heat. 

This is where it helps to have a helper on hand! Whilst you are melting the butter/chocolate, the helper can put the eggs, egg yolks and vanilla into a bowl and whisk until the eggs look light and fluffy.

Add the sugar in two halves and whisk in each time. Keep whisking until the sugar/egg is incorporated and the mixture becomes firmer.

Pour in the chocolate to the mix. 

Add the flour, cocoa powder and a third of the biscuits and stir together until fully combined. 

Preheat oven to 180°C/350°F/Gas Mark 4- you may want to do this earlier depending on how long your oven takes to heat up.

Pour the mixture into your prepared tin.

Sprinkle some more biscuit quarters on top of the mixture, we had a few left over so it was a good time to have a cup of tea and eat the leftover biscuits whilst the brownies were in the oven!

Bake for 25-30 minutes.

Take out the brownies when the mixture springs back when touched. Leave to cool in the tin.

Once cooled cut into squares. We did originally cut them into eight rectangles but because they're really rich we decided to cut these in half. You should have sixteen squares of yummy chocolate goodness! To store keep in an air tight container (although these will be gone very quickly!)

 I'm sure that these will become the staple brownie recipe that we make now, and I want to try out different types of biscuits within the mixture. As always if you recreate these please do let me know- I'd love to see which biscuits you decided to use!

Love Jess xxx