CREDIT: NOLAN DARLING
Cut the brownies into squares and top them with some buttercream frosting, maybe some whip cream and crumble the Oreo over top.

Gooey chocolate chips on the inside with a crisp top makes this the perfect brownie that's rich in chocolate flavour and the perfect vessel for buttercream icing and crumbled Oreo topping. You'll want to enjoy this on a plate with a fork and a tall glass of milk.

Double chocolate brownie

Ingredients:

• 3/4 cup cocoa powder

• 1/2 teaspoon of baking soda

• 2/3 cup of melted butter

• 2 eggs

• 2 cups of sugar

• 1/2 cup of 35 per cent cream

• 1 teaspoon of vanilla extract

• 1 1/3 cup of all-purpose flour

• 1 teaspoon of salt

• 2 cups of semisweet chocolate chips

Directions:

1. Preheat oven to 350 degree F.

2. Sift cocoa and baking soda and add 1/3 cup of melted butter into a bowl.

3. Whip eggs and sugar together for roughly two minutes, or until frothy.

4. Warm cream and vanilla and add 1/3 cup of melted butter to mix.

5. Slowly add cream mixture to the eggs and sugar and beat for roughly two minutes or until frothy.

6. Add cocoa mixture and blend well.

7. Sift flour and salt into a bowl and mix.

8. Fold in two cups of chocolate.

9. Grease a 9x13 inch baking pan and line with parchment paper.

10. Bake for 30 to 35 minutes. At this point, the brownie will pull away from sides.

11. Allow it to cool before cutting.

Buttercream icing

Ingredients:

• 1 cup of butter at room temperature

• 3 cups of icing sugar

• 1 teaspoon of vanilla

• 1 teaspoon or one tablespoon (depending on desired consistency) of 35 per cent cream

• A pinch of salt

Directions:

1. Whip butter.

2. Whip icing sugar in, making sure to include one cup at a time until you reach a thick frosting.

3. Add vanilla, cream, salt and whip.

Oreo crumble

Ingredients:

• 3 cups of ground Oreo wafers

• 2/3 cup of melted butter

Directions:

1. Mix ingredients into a bowl.

2. Flatten onto a greased and parchment lined baking tray, about 1/4 inch thick.

3. Bake in the oven at 350 degrees F for about eight to 10 minutes and then cool in fridge.

4. Break into large pieces.