Oreo Biscuit Brownie

Name: Oreo Biscuit Brownie - Aura I.
Ingredients: a milk chocolate a large pack of Oreo biscuits 50 g dark cocoa Dr. Oetker 300 ml milk (boiled) 5 large eggs 100 g butter (quality) 3; 4 tablespoons of sugar (or to taste) 250 g white wheat flour a vanilla pod a sachet of baking powder For the glaze we need: 50 g butter 100 g chocolate optional: a tablespoon of dark cocoa For decorat

Desert - Oreo Biscuit Brownie by Aura I. - Recipia

In a stainless steel saucepan, perfect for maintaining even heat, milk, sugar, and butter are placed over low heat, along with the vanilla pod, which we cut lengthwise to extract its delicate and deep aroma. It is essential to stir occasionally to ensure that the sugar dissolves completely and the butter melts without leaving any oily residue. Once the mixture reaches the boiling point – do not let it boil, as this could affect the final texture – high-quality cocoa powder and dark chocolate, cut into small pieces, are added. We vigorously mix with a whisk to achieve a smooth and creamy mixture, which will become the delicious base of our dessert. After removing the pot from the heat, we let the mixture cool slightly. It is important that the temperature is bearable to add the egg yolks, which we will introduce one by one, mixing well after each addition. This will ensure an even integration of the ingredients. Next comes the flour, which we will mix with the baking powder, and we will carefully incorporate it into our mixture. The mixing technique is crucial to avoid the formation of lumps. In a separate bowl, the egg whites are whipped until they become firm and glossy. They will add an airy texture to the brownie, making it fluffy and soft. Slowly, the whipped egg whites are incorporated into the chocolate mixture using a spatula, with gentle movements from top to bottom, to avoid losing the trapped air. We prepare a baking tray or mold, greasing it with a little butter or oil to prevent sticking. The obtained mixture, which is dense enough to support the Oreo cookies, is poured in, placing the cookies on top here and there to provide a delicious contrast between chocolate and crispy cookies. The brownie is baked in a preheated oven at 150 degrees Celsius for about 25 minutes, but it is advisable to do the toothpick test to ensure it is perfectly baked. After baking, we let the brownie cool in the oven to stabilize and retain its moisture. For the glaze, we melt the butter together with the chocolate, add the cocoa powder, and mix well, obtaining a glossy glaze that will cover the brownie. This is poured over the cooled dessert, allowing it to gently drip down the sides. Finally, we decorate with fresh berries, which not only add an appealing look but also a touch of acidity, balancing the sweetness of the brownie. Serve with pleasure and joy, as this Oreo brownie will surely become a favorite among loved ones. Enjoy!

Ingredients

a milk chocolate a large pack of Oreo biscuits 50 g dark cocoa Dr. Oetker 300 ml milk (boiled) 5 large eggs 100 g butter (quality) 3
4 tablespoons of sugar (or to taste) 250 g white wheat flour a vanilla pod a sachet of baking powder For the glaze we need: 50 g butter 100 g chocolate optional: a tablespoon of dark cocoa For decorat

Oreo Biscuit Brownie

Ingredients

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