• Prep Time 20 minutes
  • Cook Time 40 minutes
  • Serving For 8-10 people
  • Difficulty Easy

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


  1. 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.
  2. Sift together the flour, salt, and cocoa powder. Set aside.
  3. Heat the butter, oil, and half of the sugar over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
  4. Whisk the eggs, egg yolk, and remaining sugar until well combined before adding in the vanilla essence.
  5. Slowly pour the warm butter mixture into the egg mixture, adding it gradually as you whisk the mixture constantly until completely combined.
  6. Add in the dry ingredients and, using a rubber spatula, slowly stir until just combined.
  7. Fold in the roughly chopped chocolate and half of the Jack ‘n Jill Cream-O Sandwich Cookies (Vanilla).
  8. 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.
  9. Bake for 30-40 minutes at 170°C, or until the edges are firm and the top is shiny and slightly cracked.
  10. Let cool for at least 2 hours before slicing. Serve.
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