Cookies and cream fudge brownies

When I was eight, chocolate
brownies were my life. I scoured the local shops on my bike, looking for
gainful employment to support my chocolate brownie habit. The
ironmonger’s wife took pity on me and offered me a job paying £1 an hour
to iron their smalls and sheets. After two hours I had enough cash to
buy a couple of brownies, plus change for some sherbet lemons on the way
home. It was worth every crease!Equipment and preparation: You will need a 20cm/8in square baking tin.


Ingredients

• 
  165g/5½oz butter, plus extra for greasing
  
• 
  200g/7oz dark chocolate, grated or finely chopped
  
• 
  3 free-range eggs
  
• 
  2 free-range egg yolks
  
• 
  1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
  
• 
  165g/5½ oz soft light brown sugar
  
• 
  2 tbsp plain flour
  
• 
  1 tbsp cocoa powder
  
• 
  pinch salt
  
• 
  154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters
  
• 
  icing sugar, for dusting
  

Preparation method

1. 
   Preheat the oven to 180C/350F/Gas 4. Grease a
   20cm/8in square baking tin with butter, then line with baking paper with
   the paper overlapping the sides a little.
   
2. 
   Melt the butter in a pan over a medium heat. When
   the butter has melted, remove the pan from the heat and add the grated
   (or chopped) chocolate. Leave to stand for a few minutes, or until the
   chocolate melts, and then stir together. Alternatively, you can put the
   chocolate and butter in a bowl and melt in the microwave in 25-second
   blasts, stirring well each time.
   
3. 
   Whisk the eggs, egg yolks and vanilla together in a
   large bowl until the eggs begin to get light and fluffy. Add the sugar
   in two additions, whisking between each. Pour it around the side of the
   egg mix so as not to knock out the air that has been whisked in. Keep
   whisking until the mixture becomes stiffer. Once the egg mixture is
   ready, pour the chocolate into it - again around the sides so as not to
   knock the air out.
   
4. 
   Add the flour, cocoa powder, salt and a third of
   the biscuits and stir until fully combined, then pour the mixture into
   the prepared tin. Scatter the remaining biscuits over the top, pressing
   them in slightly. Bake on the middle shelf of the oven for 25–30
   minutes. The middle should be very so slightly gooey. Leave the brownies
   to cool in the tin - the top will sink and crack a little.
   
5. 
   Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
   

Hmmmm this sound good :p

Yeah that does sound very nice

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