A super quick, easy and perfect dessert for cookie lovers! It takes about 5 minutes to prep and is ready just under half an hour! how amazing is that!
I saw the limited edition M&M’s in the grocery store for the Rio games going on these days (hats off to so much talent!) 💚💛💙 and thought why not try something with these. I was up until 2 A.M baking these goodies and then overeating these because they really turned out just right! you get the dense cookie texture with the added flavours of M&Ms and Oreos! This was the perfect treat coming home from my lazy attempts at my dissertation.
The best thing about these is you can substitute almost any of your favourite biscuits and chocolates into this recipe!M&M& Oreo Cookie bars:
- 113 grams (½ cup) unsalted butter
- 1 large egg (room temperature)
- 1 tbsp Vanilla extract
- 1 cup light brown sugar
- 1 cup All purpose flour
- ½ cup M&M’s
- 14-16 Oreos (chopped)
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) . Line a 8 x 8 inch baking tray with aluminium foil, spray some cooking spray and set aside
- Melt the butter in a pan or the microwave
- Add the egg ( make sure the butter isn’t too hot for the egg to scramble haha)
- Add in the vanilla and brown sugar and whisk until smooth
- Mix in the flour until its combined ( avoid over mixing)
- Stir the Oreos in the batter
- Put the batter in the baking tray ( us a spatula to level the top as the batter will be a bit thick)
- sprinkle the M&M’s over the top and lightly press them down with the spatula
- Bake for about 20-22 minutes or until a tooth pick inserted come out clean ( you might get a few moist crumbs on the tooth pick which is fine as long as there is no uncooked batter)
- Let it cool completely before slicing it! these cookie bars can be stored in airtight container for a week and can even be stored in the freezer for up to 5 months
Hope you guys enjoy this as much as i did! do give it a try and personalise it in any way you like!
#amarbakesRecipe taken from: http://www.averiecooks.com
Here I am with one of the all time favorite biscuits, Oreos!! This recipe will turn out to be an absolute favorite for people who love brownies and of course OREOS!
It has truly been a favorite for my flat mates the past two years! One of my friends actually came over to learn this recipe and it was that day I realized I didn’t need to have a recipe card in front of me, I knew the ingredients and measurements on my fingertips. That’s how many times I’ve made these. So trust me when I say this, it’s one of my most tried and tested recipes.
Likewise some of my other favorites, this recipe has been part of some LSE Events including a charity Tea party of the Eve Appeal we held as part of our Baking Society. You might notice in my blogs, I will mention the LSE baking society a lot, because that was one of the platforms where I experienced my real passion for baking.
So without much wait, here it goes;
- 165 grams Unsalted Butter
- 200 grams of finely chopped semi sweet chocolate (can also use chocolate chips for ease)
- 4 Eggs ( room temperature)
- 165 grams Light Brown Sugar
- 3 tbsp All purpose flour
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- A pinch of salt
- 15-16 Oreo Cookies, broken into pieces
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) . Line a 20 cm (8x8x3-inch) baking tray parchment paper and set aside (it will be easier to lift the brownies from the pan if the paper overlaps the sides of the tray)
- Melt butter in a pan over medium heat. Remove from stove and mix in the chopped chocolate. Stir until well combined
- In a separate bowl, whisk the eggs until they triple in volume.
- Add in half of the brown sugar around the outer edge of the bowl and give it a whisk. Add the remaining sugar again around the edge and whisk again till the sugar is nicely dissolved and the mix turns out smooth.
- Add in the melted chocolate and butter to the egg mixture quickly to integrate it. Mix in the vanilla extract
- Add the dry ingredients (flour, cocoa, salt , baking powder and one third of the broken Oreo cookies). Gradually fold them in, trying not to knock the air out.
- Pour the batter into the lined baking tray. Spread the remaining Oreo cookies over the top of the batter, pressing slightly some into the mixture.
- Bake for 25-30 minutes (don’t over bake them because brownies are best when they are slightly gooey in the middle)
- Let them cool on a wire rack. Lift the baking paper up and cut into squares. This recipe will make around 16 brownies
Feel free to share your views on your Oreo experience!
Adapted from: http://cest-sibon.typepad.com/cest-si-bon/2013/02/oreo-brownies-from-sugar-snapshots.html