Arlo’s Oreo Chocolate Brownie Cake Recipe


 BrowniesIt seems like every night at around 9pm I get an overwhelming urge to eat a brownie, or some sort of chocolate! So having brownies on the mind I thought I would come up with (you guessed it) a little twist… I initially came across Oreo brownies in Lorraine Pascale’s first book, when I was commissioned to make some of her recipes for a magazine. I didn’t like how the white cream looked on top of the brownie ( a bit like bird poop!) so I would strongly suggest using the ones with the chocolate cream, they look much nicer. This batch was made for friends and new parents to baby Arlo, so technically its called Arlo’s Oreo Brownie Cake…


170 g unsalted butter

200g –  70%-80% dark chocolate, grated or finely chopped ( ie 2 bars of Green and Blacks)

3 large eggs 

large egg yolks

2 tsp vanilla extract 

170g light brown sugar, seived

3 tbsp plain flour

1tbsp drinking chocolate powder

1 tsp salt

1tsp baking powder

154g Oreos broken into quarters


Pre-heat your oven to 180. Line a 20cm round baking tin with parchment.

Melt the butter in a pan over a medium heat. Take off the hob and add the finely sliced chocolate. Stir until completely melted.

In a large bowl use an electric whisk to blend the eggs, egg yolks and vanilla extract until pale and fluffy, remember this takes longer than you think, the eggs should go noticeably pale in colour.

Add the sugar in two additions, keep whisking as the eggs and sugar become stiff. Next add the melted chocolate and butter mixture.

Stir in the flour, drinking chocolate, salt and baking powder one third of the Oreo’s.

Pour the mixture into the cake tin, and scatter the remaining Oreo’s over the top in an even layer.

Bake for 25-30 mins.

Allow to cool a little in the tin, and serve whole cutting into individual slices at the table.

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