This recipe is utterly delectable, entirely sinful and I can't take an ounce of credit for it! The original recipe came from one of our favourite blogs and, when I saw it, I knew that I had to try it out despite the insane amount of calories that, I'm absolutely positive, it contains!
Rose from The Londoner coins these little chunks of heaven "Slutty Brownies"; a chocolate-chip cookie base, a thick, crumbly chocolate top and an Oreo middle. What's not to love?!
I'm not a baker and I'm definitely not as dab a hand in the kitchen as Rose seems to be so, I think it's safe to say that, if I can make these, you can too! Taking less than an hour to make, including preparation, baking and cooling time, these little multi-layer cakes are a perfect treat for Valentine's Day, birthday party or because, as my sister Ciara and I reasoned, it's Saturday!
Chocolate Brownie/Chocolate Cake Mix
Greaseproof Paper/Parchement Paper
As Rose did, I bought pre-made cookie and cake mix to speed up the process and make things easier. My local supermarket didn't have the Betty Crocker Brownie mix so, I just went with the Devil's Food Cake Mix instead.
This had no real bearing on the overall result except it was just a touch less gooey than the brownie mix would be. Obviously, if you're highly domesticated/have the time, you could make our own batches of brownie mix and cookie dough from scratch and use them!
Preheat your oven to 350F, 180C or Gas Mark 4. Then, line your baking tray with the greaseproof paper. The tray you choose should have high sides as the brownies will rise a bit.
A little tip that I picked up from watching my beloved Jamie Oliver is to lightly scrunch and wet the paper before lining the tin. This will make the paper mould and sick to the sides of the tray without the need for additional greasing.
Prepare the cookie mix as per the instructions on the back of the box. I'm pretty good at eyeballing the amounts needed so don't tend to measure much (Naughty, naughty!)
Once everything is combined, add a little extra dash of oil and water to make the mixture more runny and spreadable. This will cook off as it will be baking for longer than is recommended overall.
Spread the cookie mixture in an even layer about half an inch thick across the base of your baking tray, packing it down with the back of your spoon or a spatula.
Cover the cookie dough with a scattering of Oreos. I spaced mine so that each square or so once cut would have a almost a whole Oreo in the centre.
Whip up the chocolate cake/chocolate brownie mix as per the instructions on the packet. Again, add a teaspoon-ish extra dash of oil and water to keep it nice and gooey in the centre!
Pour the cake mix over the top of the Oreo layer. In my tray, the cake mix layer was about an inch thick and evenly spread across the whole surface.
Pop your tray on the middle shelf of the oven and leave for around 25 minutes. I checked mine after 20 and it was perfect but I wouldn't go any longer than 30 minutes for fear the chocolate might burn.
Once the surface is firm to the touch, remove from the oven carefully and poke a skewer through the thickest part. If this is relatively clean when removed, your brownie cake is done.
Allow to cool a bit and then lift, using the edges of the greaseproof paper, onto a chopping board. Allow to cool almost fully and then peel the paper back from the edges and cut the cake into roughly 2 inch x 2 inch squares.
Eat and Enjoy!
Store these in an airtight container in a cool dry place to keep them fresh for longer!
PS How gorgeous is my dad's Rangemaster? I used it to bake these and I'd love one of these in my own house-even if it is terribly confusing to work!