Fudgy Oreo Brownies

• 16 Oreo Cookies, roughly chopped (7 for the batter and 9 for the top)
• 130 g (3/4 cup) Dark Chocolate (I used 70% dark chocolate)
• 156 g (1/2 cup + 3 tbsp) unsalted butter
• 97 g (3/4 cup) Plain Flour/all-purpose flour
• 36 g (1/3 cup) unsweetened cocoa powder
• 1 1/4 cup (250 g) granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 Eggs, Uk medium-size (total weight without shell = 155 g)
• 50 g (1/4cup) Dark chocolate chips
• 50 g (1/4cup) Milk chocolate chips
• 1 tsp instant coffee dissolved in 1 tbsp hot water

1. Lightly grease a 9x9 inch pan with butter, line with baking paper leaving an overhang on all sides, grease the baking paper with butter, and set aside.
2. In a large bowl sift together the plain flour/all-purpose flour, salt, and cocoa powder. Set aside.
3. Roughly chop the dark chocolate and set it aside. Cut unsalted butter into small cubes, put it into a saucepan and heat it over low heat until it is completely melted. Add the chopped chocolate to the hot butter and leave it for 30 seconds. After 30 seconds, mix it with a spatula and put it back on the stove at very low heat just for 30 seconds, stirring continuously until the mixture is smooth and glossy. Quickly remove from the heat and leave to cool down slightly (don’t overheat the mixture).
4. Meanwhile, take a large bowl, add in the eggs, granulated sugar and vanilla extract, and beat them at medium speed until it is light in colour and thick (about 8-10 minutes).
5. With the mixer on, slowly pour in the warm butter and chocolate mixture and beat until completely combined.
6. Mix the 1 tsp instant coffee with 1 tbsp hot water and gently fold in the batter.
7. Gently fold in the dry ingredients using a rubber spatula until just combined (don’t over-mix the batter).
8. Fold in the chocolate chips.
9. Fold in the seven crushed Oreo cookies.
10. Pour the batter into the prepared baking pan and smooth the top with a spatula. Press the remaining Oreo cookies on the top.
11. Bake in the preheated Fan Oven at 155C/311F (at 175C/347F for a conventional oven) for 20 minutes then take the brownies out of the oven and hit the pan on your kitchen counter, this will crack the top of the brownies. Return the pan to the oven and bake for another 5-10 minutes or until the edges are firm and a toothpick inserted into the centre comes out with a few moist crumbs. 
12. Place the pan on a cooling rack and let it cool for 30 minutes—1 hour before slicing.

NOTES

1. Brownies are best eaten within a day or two of baking. But You can store them in an airtight container at room temperature for 3 days or in the fridge for up to a week or in the freezer for up to 2 months. 
2. To freeze them, wrap each brownie separately then pop it in the freezer safe bag or airtight container. To thaw, place them on the kitchen counter for a few hours and microwave for a few seconds to enjoy them warm.