After hearing a lot of hype over these, I decided that I must try these out for myself, so I set off on an internet trawl and had a good look at numerous recipes, allowing me to get an idea of what I needed and what method was best. And I must truly say, I was not disappointed with the outcome whatsoever!
You will need:
- 165g/5½oz butter, plus some extra for greasing the baking tins
- 200g/7oz dark chocolate, grated or finely chopped
- 3 free range eggs
- 2 free range egg yolks
- 2 tsp of vanilla extract
- 165g/5½oz soft light brown sugar
- 2tbsp cocoa powder
- pinch of salt
- 154g/5½oz pack of chocolate oreos broken into quaters
- Preheat the oven to 180C/350F/Gas 4.
- Grease the baking tin with butter and then line with baking paper, making sure that it overlaps the sides a little.
- Melt the butter in a pan over a medium heat. When it has melted remove from the heat and add the grated or chopped chocolate. Leave it to stand for a few minutes or until the chocolate melts and stir together. OR you can put the chocolate and butter in a bowl and melt in the microwave for 25seconds blasts, stirring well each time.
- Whisk the eggs, egg yolks and vanilla extract together in a large bowl until light and fluffy. Now add half the sugar making sure that you pour it around the edges to avoid knocking the air out and whisk, then add the other half (around the edges) and whisk until the mixture becomes stiff.
- Once the egg mixture is ready pour the chocolate into it around the sides.
- Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined.
- Pour the mixture into the baking tin and scatter the remaining oreos on top, pressing them in slightly.
- Now pop it in the oven on the middle shelf and cook for 25-30 mins.
- The middle should be ever so slightly gooey. Leave them to cool in the tin - the top will sink and crack a little.
- When cool pull them out using the overlapping paper and cut into pieces.