Cookies and Cream Fudge Brownies
165g butter, plus extra for greasing
200g dark chocolate, grated or finely chopped
2 egg yolks
2 tsp vanilla extract
165 light soft brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch of salt
154g pack oreos, broken into quarters
icing sugar, for dusting
Preheat the oven to 180'c/Gas Mark 4 and grease and line a 20cm square baking tin.
Melt the butter in a pan over a medium heat, when melted take off the heat and add the chocolate, leave to stand for a few minutes and then stir together.
Whist the eggs, yolks and vanilla in a large bowl until light and fluffy. Add the sugar in two additions, whisking in between each. Pour it around the side of the egg mix and keep whisking until the mixture becomes stiffer. Once the egg mixture is ready pour the chocolate into it, again around the sides.
Add the flour, cocoa, salt and a third of the biscuits and stir until fully combined, then pour into the prepared tin. Scatter over the remaining biscuits and press them in slightly. Bake in the preheated oven for 25 - 30 minutes, the middle should be gooey. Leave to cool in the tin (the top will sink and crack a little.)
Pull the brownies out and cut into squares, dust with icing sugar.