I can remember the first time I ate cookies and cream ice cream – it was on a stick like a magnum, wrapped in a chocolate shell while on holiday in Australia when I was 10. It was one of those ‘you can put biscuits in ice cream?’ moments that broke the junk food mould for me. My usual ice creams of choice were blue raspberry ice poles, fabs and feasts – I hadn’t become accustomed to Häagen-Dazs as yet. I can remember my mind being further blown in America with the discovery of ice cream sandwiches sold like mars bars in supermarkets like it was no big deal. I guess for me that was my first taste of hybrids, junk food matched with more junk food – heaven in sugar coated form.
But these days we are either falling on top of ourselves to shove pretzels in brownies, turn croissants into doughnuts and cramming selection boxes into cookies or tipping the scale in the opposite direction by making kale juices and spiralising our knuckles whilst doing warrior three on a beach at sunset. My personal preference is for a hybrid life as well as hybrid bakes, one where cookies can be breakfast after a 5am session at the ice rink or Netflix and chill with a bag of chilli heatwave Doritos after a particularly gruelling power yoga sesh. Balance is a pan of caramelly blondie batter studded with oreos and chocolate chips after a walk to the dentist. *fist bump emoji*.
I am far more of a fan of oreos ‘in things’ than as a couple of biscuits *cough packet* next to a cup of tea. I was convinced of this after making a batch of cream cheese cookies studded with chopped oreos last month – the melty softness of those cookies baked inside another cookie is far superior to tea-dunking. Desperate to smash a packet into something else, I turned to my first pan of blondies after seeing reams of recipes for oreo brownies online. The result is sweet, soft and almost *whispers * autumnal, although I’m not quite ready to go ‘pumpkin everythiiing’ just yet.
I must admit they are a bit much cut into nine slabs as pictured, but sliced up into little bars they are the perfect size to accompany an 11am coffee after blasting your first article/presentation/shift of the day. Rejoice for oreos and chocolate stuffed inside melted butter and brown sugar – I just wonder when I can bring back the pizza crunch as a deep fried pizza slice and call it a hybrid. Maybe when I pair it with smashed avocado #balance
- 225g unsalted butter
- 300g light brown muscovado sugar
- 100g caster sugar
- 2 eggs
- 250g plain flour
- ¼ tsp salt
- 1 tsp baking powder
- 100g oreos, chopped (roughly one packet)
- 80g good quality milk chocolate chips
- Preheat the oven to 180oc/160oc fan and grease and line a square baking pan. Place a bowl over a simmering pan of water, taking care not to let the bowl touch the water and melt the butter in the bowl. Add the two sugars and melt together, stirring constantly for five minutes. Remove from the heat to cool for five minutes.
- Whisk in the eggs then fold through the flour, salt and baking powder. Add the chopped oreos and chocolate chips and stir to combine then pour into the prepared tray. Bake for 30 minutes until the top is shiny and the middle soft then remove from the oven to cool completely in the tin. Lift out the tin and slice into 12 squares or thin bars.