TGIF finally. I made Oreo Brownies today!
Seriously, I can’t even remember when was the last time I ever made brownies, haha. Years probably.
Well, I was recently invited by a fellow IGer friend to join this community on Instagram and they have this weekly themed posting for homemade food and bakes whereby everybody in the group will roll out an IG post on the same date & time. Thought I will just join in the fun.
This week’s theme is Brownies and so I’ve made some today. ?
Ever since experimenting with rolled oats in my earlier muffin bakes, I tried to do the same for my brownie recipe this time. Basically, I omitted the flour and used pulverised rolled oats instead.
As you can see from the above picture, the one on the left is the regular rolled oats you can get from the supermarket. And on the right is also the same rolled oats but in a finer form – just need to use a food processor or chopper to pulverise them till fine.
The end result was better than I expected although the brownies were on the heavy and dense side. If you like lighter brownies, replace the oats with all-purpose plain flour instead. That should do the trick.
I didn’t mind that denseness and somewhat chewy texture of the brownies because I’m very used to eating rolled oats. Just felt like I was biting into a fibre bar, lol. But the downside was, it got a little sickly after 1 (or maybe 2 pieces the most) which wasn’t a bad thing – meant that we could keep calories in check by not overindulging. ?
Give this fibre-packed Oreo Brownies Recipe a try if you want something different.
OREO BROWNIES RECIPE
INGREDIENTS (makes 16 squares)
- 300g rolled oats, pulverised till fine
- 100g light brown sugar
- 60g castor sugar
- 160g unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 120g plain Greek yogurt (no added sugar)
- 300ml skimmed milk
- 100ml canola oil
- 30pcs Oreo cookies, coarsely broken up (reserve a handful for topping)
INSTRUCTIONS
- Preheat oven to 180 deg C. Line a 23cm x 23cm square baking tin with parchment paper.
- Put all ingredients except Oreo cookies in a large mixing bowl and use an electric mixer to mix everything until just combined.
- Fold the Oreo cookies (reserve a handful for later) into the batter.
- Pour the batter into the prepared tin and arrange the reserved Oreo cookies on top.
- Bake for 25-30 minutes or till toothpick inserted into centre comes out clean.
Leave to cool for 30 minutes before slicing.
