Oreo Brownies

These delicious Oreo brownies are extra fudgy and even a little gooey with crinkly tops. They're stuffed with Oreo cookies, and topped with even more Oreos. They're made from scratch and surprisingly easy to make.

Course Dessert

Cuisine American

Keyword Oreo Brownies

Prep Time 20

Cook Time 30

Total Time 50

Servings brownies

Calories 336kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

½ cup all-purpose flour (63 grams)
¼ cup cocoa powder (20 grams)
¼ tsp salt
½ cup unsalted butter (112 grams) cut into chunks
1 cup chocolate chips (180 grams/6.5 ounces) or chopped chocolate
1 cup granulated sugar (200 grams)
2 large eggs
1 tsp vanilla extract
20 Oreo cookies

US Customary - Metric

Instructions

Making the Brownie Batter

Preheat the oven to 350F (180C or 170C fan forced). Line an 8x8 inch pan with baking paper or aluminum foil, leaving an overhang around the edges. If using baking paper, I recommend lightly greasing the pan first so that the baking paper stays in place.
Whisk together the flour, cocoa and salt. If the cocoa is very lump, I recommend sifting it first.
Add the butter and chocolate to a large bowl. Melt together in a double boiler over low heat. Or melt in the microwave using 30-45 second intervals on medium power (not high power, which is often the default) and stir between each interval until smooth.
Whisk the mixture and let it cool slightly. Then whisk in the whisked eggs, sugar and vanilla extract.
Whisk the dry ingredients into the chocolate mixture until combined and there are no lumps of flour.

Assembling & Baking the Brownies

Spoon about ½ of the batter into the prepared pan and spread flat.
Pace 16 Oreos on top (4 rows of 4) and press down slightly.
Spoon the rest of the batter over top, dropping small tablespoons of batter over the Oreos. Then spread smooth.
Cut the remaining Oreo cookies into pieces, and sprinkle on top.
Bake for 27-32 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
Cool fully (typically 3-4 hours) leaving the brownies in the pan. Then lift them out of the pan using the overhang of the parchment paper/aluminum foi9l and place on a cutting board. Cut into pieces with a sharp knife.

Notes

Chocolate: Feel free to use semi-sweet or dark chocolate between 50-70%. Do not use milk chocolate or bittersweet chocolate. Chocolate chips or 1 cup of chopped chocolate work well for this recipe. I typically use 50% dark chocolate.
Storage: Store brownies in an airtight container at room temperature for up to 5 days.
Nutrition: Details provided are based on 1 brownie, assuming the recipe yields 12 equal-sized brownies. You can likely slice this pan into 16 smaller brownies too.

Nutrition