This brownie is definitely my secret weapon for social events. It’s pretty easy to make, always is admired for how great it tastes and the recipe makes plenty to feed a large group. I have been making these brownies for years and would like to think I’ve perfected them a little so thought I’d share the recipe with you. I most recently made them, last weekend when we went to visit my boyfriend’s parents. My Oreo brownies made a great gift to take with me, and of course went down a treat.
Now I’ve never managed to find wheat free Oreos in the UK, but I believe you can find them in the States at least. Consequently I myself only ever have a bit, but do use gluten free Oreos if you can find them, or even leave them out if you’re very intolerant. However, you are definitely missing out! The Oreo layer on the bottom softens deliciously into the brownie but it doesn’t disintegrate completely so you can definitely taste them being there. It also may seem a little strange and superfluous to ice an brownie but trust me, do it with these ones. These brownies are rather rich so the cream cheese icing really balances it out.
This recipe originally came from one of my favourite recipe books for baking, the hummingbird bakery. However, to make it fodmap friendly and nut free I’ve made some substitutions, as well as adding the Oreos and over time altering the recipe a little as I discovered what worked best. I personally prefer more gooey brownies but if you want to make them more solid and heavy I suggest leaving them in the oven for a further five to ten minutes, but do check on them regularly to make sure they don’t burn.
Ingredients (makes enough for 20 pieces)
For the Brownie
500g Caster Sugar
120g Plain Gluten Free Flour
100g Cacao Powder (Can use regular coco powder instead)
250g Unsalted Butter, melted
60g Dark Chocolate, Chopped (You can use milk chocolate if you can tolerate it)
200g of Oreos (Gluten free if you can find)
For the Frosting
3 Large tablespoons Lacto-free Cream Cheese
100g Icing Sugar
25g Cacao Powder
30g Unsalted Butter, at room temperature
- Preheat the oven to 170 degrees C, and line a large roasting dish with baking paper. Lay out the Oreos on top, placing them as close together as possible.
- Combine the eggs and sugar in a large bowl using a handheld electric whisk, until well mixed.
- Sift in the cacao powder and flour, and mix again before adding in the melted butter and mixing with the whisk.
- Finally, using a wooden spoon mix in the chocolate chips.
- Spoon out the batter on top of the Oreos, ensuring even coverage, with none of them showing through. Bake in the oven for 25 minutes, until the top is crisp but the centre is still soft, but not liquid.
- Leave to cool on the side for ten minutes, then once it is a little more solid, transfer to a wire rack to cool completely.
- Sift the icing sugar and cacao powder, into a large bowl, and then beat in the soft butter. Use an electric handheld whisk to keep it airy and light.
- Once the mixture is well combined, and is a slightly stiffer consistency than desired, dollop in the cream cheese. Whisk until it is completely mixed in.
- Whisk the whole thing for at least five minutes.
- Once the brownie has fully cooled spread the frosting across the top. If prepared too early the frosting can wait in the fridge, with some cling film to cover it.