Print

Classic Oreo Brownies

Classic Oreo Brownies - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, fudgy brownies packed with chunks of Oreo cookies, these are a guaranteed crowd-pleaser for any chocolate lover.

Ingredients

Scale
  • 12 tbsp butter
  • 5 oz dark chocolate (chopped into 1/4-inch pieces)
  • 1/2 cup cocoa powder (sifted)
  • 1 3/4 cups sugar
  • 2 eggs (room temperature)
  • 1 tsp vanilla
  • 2/3 cup flour
  • 1/2 tsp salt
  • 1/4 tsp espresso powder
  • 1/2 cup chocolate chips
  • 25 oreos (roughly chopped into 1/2-inch chunks)

Instructions

  1. Preheat your oven to 350°F.
  2. Grease a 9×9 inch baking pan or 8×8 baking dish with butter or cooking spray.
  3. Roughly chop 25 Oreos into 1/2-inch chunks, reserving 5 pieces for topping.
  4. Sift 1/2 cup cocoa powder into a small bowl.
  5. Chop 5 oz dark chocolate into 1/4-inch pieces.
  6. Combine 12 tablespoons of butter and chopped dark chocolate in a microwave-safe bowl.
  7. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (60-90 seconds total).
  8. Immediately stir the sifted cocoa powder into the melted chocolate mixture until fully incorporated and no streaks remain.
  9. In a separate bowl, whisk together 1 3/4 cups sugar and 2 room-temperature eggs until pale and slightly thickened, about 2 minutes.
  10. Pour the chocolate mixture from Step 8 into the egg mixture.
  11. Add 1 tsp vanilla extract and 1/4 tsp espresso powder to the mixture.
  12. Add 1/2 tsp salt to the mixture.
  13. Stir until combined.
  14. Gently fold in 2/3 cup flour until just combined.
  15. Stir in 1/2 cup chocolate chips.
  16. Pour half of the batter into the prepared pan.
  17. Smooth the top of the batter.
  18. Distribute 20 chopped Oreos evenly over the first layer of batter.
  19. Pour the remaining batter over the Oreos.
  20. Spread the batter gently to cover the Oreos completely.
  21. Top with the 5 reserved crumbled Oreo pieces.
  22. Press the reserved Oreo pieces lightly into the surface of the batter.
  23. Bake at 350°F for 30 minutes, until the top is set but the center still has a slight jiggle.
  24. Remove from the oven.
  25. Let cool completely in the pan before cutting into squares.

Notes

Always use room temperature eggs for the best brownie texture.
Sifting cocoa powder prevents lumps and ensures a smooth batter.
Do not overmix the batter once flour is added to keep brownies tender.
Cool brownies completely in the pan before cutting for clean squares.
Espresso powder enhances chocolate flavor without making brownies taste like coffee.

Find it online: https://theopenoven.com/classic-oreo-brownies/