The recipe is originally a Lorraine Pascale one.
You will need:
- 165g unsalted butter, plus extra for greasing
- 200g dark chocolate, grated or finely chopped
- 3 eggs
- 2 egg yolks
- 2tsp vanilla extract
- 165g soft light brown sugar
- 2tbsp plain flour
- 1tbsp cocoa powder
- A pinch of salt
- 154g pack of Oreos, broken into quarters
- Icing sugar (for dusting)
Preheat the oven to 180°c (Gas Mark 4) and grease a 20cm (8inch) square tin with some butter and line with baking parchment
Put the butter into a pan and melt on the hob on a medium heat. Once fully melted, remove from the heat and add the chocolate, leaving it to cool for a little while, allowing the chocolate to melt also. Stir the mixture together
In a separate bowl, whisk together the eggs, egg yolks and vanilla essence until the eggs begin to get light and fluffy. Add the sugar in two goes, whisking after each. **Pour it around the edges of the egg mixture so as not to displace all the air you've whisked in**
Keep whisking the mixture until it becomes stiffer
Once the egg mixture finished with, pour the chocolate into it, again round the sides so not to ruin your hard work whisking in air!
Add the flour, cocoa powder, salt and a third of the Oreos. Stir until fully combined and pour the mixture into the prepared tin
Scatter the last of the biscuits over the top, pressing them into place
Bake on the middle shelf for 25-30 minutes. The middle should remain slightly gooey
Leave them to cool in the tin. The top will sink and crack slightly
Cut into squares and dust with icing sugar!