Oreo Frownies

Ingredients

• For the Brownie Layer
• 200g Unsalted Butter
• 300g Caster Sugar
• 200g Dark Chocolate
• 3 Large Eggs
• 100g Plain Flour
• 30g Cocoa Powder
• 16 Oreos (One 154g Standard UK pack, and then steal 2 from the Fudge Layer!)
• For the Fudge Layer
• White Chocolate (500g)
• Condensed Milk (397g - one tin)
• Icing Sugar (75g)
• Two 154g Standard UK Packs of Oreos (Minus two Oreos donated to the Brownie Layer!)

Method

• For the Brownie Layer

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan.
2. Break the dark chocolate in to chunks and gently melt over a double boiler (or microwave in 20 second bursts until smooth), remove from heat once smooth and then set aside to cool for 5-10 mins.
3. Melt the butter in a microwave in 20 seconds bursts until smooth, then add the melted butter to a large bowl along with the caster sugar. Whisk (I use a hand whisk!) the butter and sugar together for 1 minute.
4. Add the eggs one by one and whisk thoroughly. You should have a pale smooth mixture.
5. Gently fold in the melted dark chocolate, and then sieve in the flour and cocoa powder. Fold the mixture gently until no flour pockets remains.
6. Pour the brownie batter in to the lined tin, and then gently press in the 16 Oreos (I did a 4x4 Oreo grid!). Cook for 25-30 mins until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
7. Once baked, leave your brownies to cool in the tin completely (at room temperature or in the fridge). Once cooled you can move on to the fudge layer!

• For the Fudge Layer

1. Sieve the icing sugar in to a bowl and set aside. Chop the Oreos (I roughly cut mine in to quarters - you can also crush a couple of the Oreos if you want to help achieve the speckled cookies and cream look that I have!).
2. Gently melt the white chocolate and condensed milk in a saucepan on a low-medium heat. Keep mixing until fully combined, thickened, and the fudge is starting to come away at the edge - this takes a couple of minutes. (Alternatively this can be done in the microwave. See recipe notes).
3. Add the icing sugar and mix until smooth and no icing sugar pockets remain.
4. Take off the heat and fold the Oreos - set aside a few to decorate the top of the fudge.
5. Pour the fudge on top of the brownie layer, then scatter on the remaining Oreos - press them down lightly to help them stick.
6. Leave in the fridge to set - this takes approx 3 hours in my fridge!

Notes

• - Once cooled, store the frownies in an airtight container where they'll keep for up to 1 week (try storing them in the fridge if you want them to be super fudgy!).
• - If using the microwave method for the Fudge Layer: microwave the chocolate in 20 second burst in microwave suitable bowl, being careful to not overheat the chocolate. Once smooth add the condensed milk and mix in.
• - The icing sugar in the Fudge Layer is optional but helps the fudge set firmer. Without it you'll just have a softer fudge!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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