This recipe is best with
Recipe Ingredient
- 95g All-purpose Flour
- ½ tsp Salt
- 45g Cocoa Powder
- 170g Unsalted Butter, cubed
- 35g Vegetable Oil
- 250g Sugar, divided
- 2 tsp Vanilla Essence
- 2 Large Eggs
- 1 Egg Yolk
- 128 g Dark Cooking Chocolate, roughly chopped
- 160g Jack ‘n Jill Cream-O Sandwich Cookies (Vanilla), roughly chopped
Instructions
- Preheat the oven to 170°C. Line a 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- Sift together the flour, salt, and cocoa powder. Set aside.
- Heat the butter, oil, and half of the sugar over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
- Whisk the eggs, egg yolk, and remaining sugar until well combined before adding in the vanilla essence.
- Slowly pour the warm butter mixture into the egg mixture, adding it gradually as you whisk the mixture constantly until completely combined.
- Add in the dry ingredients and, using a rubber spatula, slowly stir until just combined.
- Fold in the roughly chopped chocolate and half of the Jack ‘n Jill Cream-O Sandwich Cookies (Vanilla).
- Pour the batter into the prepared pan and smooth the top. Press the remaining Jack ‘n Jill Cream-O Sandwich Cookies (Vanilla) on top of the batter.
- Bake for 30-40 minutes at 170°C, or until the edges are firm and the top is shiny and slightly cracked.
- Let cool for at least 2 hours before slicing. Serve.
