Baked by Iris

Ingredients:

• 250g Dark Chocolate (min 45%)
• 150g Unsalted Butter
• 100g Brown Sugar
• 100g Caster Sugar
• 3 Eggs
• 70g All-purpose Flour
• 20g cocoa powder
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• 160g Chocolate Chips (milk, dark, white)
• 10-12 Oreos (+ more for topping!)

Instructions:

1. Pre-heat oven to 180C (350F). Line a 9×9-inch (23cm) square baking tin with baking paper and set aside.
2. In a small saucepan, melt the dark chocolate and butter together over low heat, stirring until smooth. Remove from the heat and set aside to cool slightly.
3. In a large mixing bowl, whisk the caster sugar, brown sugar, eggs, and vanilla extract for 4–5 minutes, until the mixture is pale, thick, and has doubled in volume. (A stand mixer or handheld electric whisk works best here.)
4. Pour in the melted chocolate and butter mixture and fold gently to combine.
5. Sift in the flour, cocoa powder, and baking powder. Fold carefully until just combined – it’s fine if a few streaks remain. Avoid overmixing to keep the brownies fudgy.
6. Gently fold in the chocolate chips and crushed Oreos.
7. Spread the batter evenly into the prepared tin. Scatter extra Oreo pieces and chocolate chips on top if desired. Bake for 30 minutes, or until the edges are set but the centre still has a slight jiggle.
8. Let the brownies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.
9. Cut into generous squares and enjoy as they are, or warm with a scoop of vanilla ice cream. Enjoy! :)