What you’ll need
125ml auzure canola oil
200g caster sugar
2 tablespoon golden syrup
1 teaspoon vanilla extract
1 egg
280g The Healthy Baker Self Raising Flour
1 tablespoon cocoa powder
133g packet Oreos
100g milk chocolate
Preheat oven to 180 degrees Celsius and line a 30x20cm brownie or Lamington tin with baking paper.
In a large bowl whisk together the oil, sugar, golden syrup, vanilla and egg.
Then add the flour and mix until almost combined.
Take the cream out of two Oreos and discard, and very finely chop the cookies up. Place in a medium bowl, add half the dough and mix.
Then sift in the cocoa powder to the remaining dough and mix until combined.
Add large dollops of each dough into the tray, so you have some patches of chocolate dough and some with the crushed Oreo cookies. Flatten the dough so it is even and reaches the sides of the tin.
Leave some of the remaining Oreos whole, then cut some in half then the remainder in quarters. Push the Oreos into the top of the dough, evenly placing them across the surface of the dough.
Chop the chocolate so you have some different sized pieces, and push all the chocolate evenly into the dough around the Oreos.
Bake for 15-20 minutes or until golden brown.
Allow to cool completely in the tin. Then remove and cut into slices or chunks of your choice. Enjoy!
