Cookie stuffed brownies Recipe!
OIL USES: Bake
INGREDIENTS
SERVINGS: 1
- 0.5 cup Light Flavor Olive Oil
- 1.25 cup organic wholemeal panela sugar
- 0.75 cup cocoa powder
- 0.5 teaspoon salt
- 2 teaspoon vanilla extract
- 2 free-range eggs
- 0.5 cup sifted flour
- 1 packet Oreo cookies
- 0.5 cup Light Flavor Olive Oil
- 0.5 cup organic wholemeal panela sugar
- 1 free-range egg
- 1.25 teaspoon vanilla extract
- 1.25 cup sifted flour
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon yeast
- 1 cup chocolate chips
PREPARATION
1
To make the brownie, add the light olive oil to a medium sized pan to heat.
Next, add the panela sugar and cocoa powder to the oil. Mix with a wooden spoon and remove the mixture from the heat. Leave to cool for a few minutes.
2
Add the salt, vanilla extract and eggs. Beat with the wooden spoon until the eggs are mixed in. Add the flour and keep beating. Set aside.
3
To cook the cookie dough layer, add the oil to a pan to heat. Next, add the panela sugar and mix. Remove from the heat and leave to cool for a few minutes.
4
Add the egg and vanilla and beat well with a wooden spoon.
While mixing, add the flour, salt, baking soda and yeast. All ingredients must be very well mixed with the wooden spoon.
5
Once the ingredients are well mixed and we have a firm dough, add the chocolate chips and set aside the mixture.
Heat the oven to 175ºC and line a 30x30 centimeter mold with baking paper.
6
First add the cookie dough base, next the Oreo cookies covering the whole base without overlapping, and finally add the brownie.
7
Bake for 30-35 minutes or until a fork inserted comes out clean.
8
After this time, remove the mold from the oven, take out the brownie and leave to rest for 2 to 3 hours before serving.
9
Serve with a scoop of vanilla ice cream and a large glass of cold milk. Delicious!
