Start drooling folks because this one's REALLY good. I've had these on the 'to try' list for what seems months and months. But after the Easter chocolate overload I've kind of been avoiding chocolate where I can - am I the only one? I still have Easter eggs!
These brownies turn out perfect without a lot of effort - I think brownies should have the right amount of fudgy-chewiness with hint of mud-cakey-ness (oh my command of English needs work!) but I'm hoping you 'get' what I mean. It's just enough chocolate and when I served these to friends of ours for afternoon tea on Friday - there were not words. Just moans of delight. With a 'are these going on your blog? Will there be a recipe?' shortly afterwards. Yes, and yes.
Please try it, it is sensational warm, and in my hubby's words : 'would be nice with anything white, sweet and dairy' (meaning icecream or cream) If you are a chocolate lover, you will not regret it!
250g softened cream cheese
1/4 cup white sugar
1/2 tsp vanilla essence
1/2 cup melted butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup plain flour
1/2 cup cocoa/powdered cooking chocolate
1 tsp baking powder
1 packet Oreos or cream filled chocolate biscuits, roughly crushed
Preheat oven to 160 degrees c
Grease, paper a small lamington or brownie tray (approx. 30cm x 15cm x 5cm)
With an electric or stand mixer, combine cream cheese, egg, sugar and vanilla essence for about 4 minutes until nice and fluffy, set aside.
Next, using a new bowl (or clean the one you just used!) add the sugars, flour, cocoa, eggs, baking powder and melted butter and mix until well combined.
Crush your oreos by placing in a ziplock bag, roll in a teatowel and take out the frustrations of your day on it with a rolling pin or mallet. Don't go too far though - you want some chunks. Add these through and stir through with a spatula.
Press into the bottom of your tray, ensuring you get it in all the corners.
Then spoon over the cream cheese mix over the top and with your spatula dig down and swirl it through. Flatten the top and then place in the oven for 30-35 minutes until browned on top.
Leave to cool on bench in tray for 15-20 minutes, dust with icing sugar and then remove from tray and cut into 12 pieces with a bread knife.
Store in an airtight container, preferably in the refrigerator for up to 1 week.
Reheat if you wish in the at 150 degrees for 10 minutes.
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