Oreo Fudge Brownies
 

•  When preheating the oven for my Fudge brownies, always use the 'top and bottom heat' setting. Please avoid using the fan-forced option, unless otherwise specified.
   
• Adjust your oven rack to the center of the oven and preheat the oven to 350F°/175C°. Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven.
   
• Use a small piece of cold butter, and gently rub the cold butter over the bottom and the sides of a 23 cm (9-inch) round springform. Using a small piece of cold butter ensures an even, ultra-thin coating. Place a circle of parchment in the bottom of the pan. Add a tablespoon of all-purpose flour and tap it around the inside of the pan until all the buttered surface is covered, then turn the springform pan upside down over a sink and tap out the excess flour.  Set aside for now.
   
• In a small bowl combine, 60 gram all-purpose flour, and 20 gram unsweetened cocoa powder and a pinch of fine sea salt, combine with a whisk and set aside for now.
   
• Put 250 grams of dark chocolate and 120 grams unsalted butter in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly. Chocolate should melt slowly- it burns easily. To be sure the chocolate doesn't get overheated and burned, it is always advisable to remove the bowl from the hot water before it is completely melted and then stir until it is entirely melted and smooth.
   
• Bakers Note; Ensure that your eggs are at room temperature this helps them to mix more evenly into the batter, resulting in a smoother texture.
   
• While the chocolate and butter are melting, in a medium bowl, lightly mix 350-gram white sugar, one teaspoon vanilla bean paste and 4 large eggs (200 grams) together using a baloon whisk just to combine. This step takes about 1 minute.
   
• Remove the melted chocolate mixture from the heat, immediately pour the warm melted chocolate mixture into the egg/sugar mixture and whisk together quickly until just combined. It should take about 30 seconds, not any longer.
   
• Bakers Note; Once you add the flour and cocoa powder to the wet ingredients, mix just until combined. Overmixing can develop the gluten in the flour, leading to tougher brownies.
   
• Fold in the flour and cocoa mixture quickly with the baloon whisk, do not overfold if you want fudgy brownies. Fold everything one more time with a spatula to ensure the batter is well-mixed from the bottom up, do not overmix!
   
• Pour the Fudge brownie mixture into the prepared springform pan, press the 100 grams halved or quartered oreo cookies on top of the brownie batter, slightly press it into the brownie batter, immedately bake the Oreo Fudge Brownies in the center of the oven until the Oreo brownies are glossy and just barely firm About 25 to 30 minutes.
   
• Allow the Oreo brownie to cool in the springform on a wire rack at room temperature until cool to the touch, Storing the fudge brownie while it is still warm can lead to condensation and make the brownies soggy. Refrigerate for at least 5 hours, preferably overnight. If the Oreo fudge brownies' cake layer is not chilled long enough in the specified time after they come out of the oven, they will squash when you cut them into pieces.
   
• Place leftovers in an airtight container for up to 7 days. This helps to keep them from drying out. 
   
• If you prefer your Oreo brownies warm, you can briefly reheat them in the microwave or oven before serving. This can also help in restoring some of the fudginess if they've been refrigerated.