Filthy Brownies

When you go away with friends for the weekend, there’s only one thing you can do. Make disgustingly delicious, sickeningly sweet, ridiculously sugary brownies. I have an unhealthy obsession with Oreos, I’ll admit it, so naturally they had to be included in these brownies. With a soft, gooey cookie dough base, a layer of Oreos, and topped with moist, fudgey pecan brownie, these ‘Filthy Brownies’ (named by my younger brother) pair perfectly with an Espresso martini or as a hungover breakfast treat.

As you can see, there’s three layers to this ‘Filthy Brownie’, but it’s easier than it looks. I doubled each recipe so that there was plenty for everyone (including my family), but you could easily use a smaller cake pan and just make one batch.

Cookie Dough Layer:

Follow the recipe to my ‘Best Vegan Chocolate Chip Cookies Ever’.
Recipe HERE

Once you have prepared the cookie dough, spread the dough along the bottom of a lined square or rectangle cake tin, making sure to evenly cover the bottom of the tin.

Then place Oreos evenly on top of the cookie dough mixture. For a double batch, I used 1.5 boxes of Oreos, so adjust to size.
Now for the brownie!

Brownie Ingredients:

  • 5 tbsp canola oil
  • 200g vegan dark chocolate
  • 170g self-raising flour
  • 3 tsp cocoa powder
  • 180g caster sugar
  • sea salt
  • 1 tsp vanilla essence
  • 230ml rice milk
  • 200g roughly chopped pecans

Brownie Method:

  1. In a microwave safe bowl, melt 150g of the dark chocolate, then set aside.
  2. Sieve the flour and cocoa powder in a large bowl, then stir in the sugar, salt and vanilla essence.
  3. Stir through the oil, soy milk and melted chocolate until combined.
  4. Add the chopped pecans (leave some to sprinkle on top) and the remaining chocolate chips, stirring once again.
  5. Pour brownie batter on top of the cookie dough and Oreo layer, then sprinkle with remaining pecans.

Now this is the tricky bit. My brownie took over an hour to cook because of the large quantity I made. I would say it’ll take 40-50 minutes, but you may just need to watch it and occasionally stick a skewer in it. Also cover in foil if the brownie begins to burn on top. Once the skewer comes out clean, take it out of the oven and allow to cool. (It’ll firm up as it cools.)

Leave to cool overnight and then slice evenly. As previously mentioned, enjoy with an espresso martini (the best way to enjoy it!).

WARNING: Do not make these if you are not prepared to devour every single one in an extremely short amount of time.



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