Oreo Brownies
Rich, fudgy, and unapologetically decadent, these Oreo Brownies layer gooey chocolate brownie batter with Oreo cookies for the ultimate chewy-meets-crunchy treat. Perfect for when you need a chocolate overload and a little cookie chaos in every bite. Simple, quick, and seriously indulgent.
16
brownies
Ingredients
Oreo Brownies
- 1 cup (226 g) unsalted butter (226g), plus extra for greasing pan
- 1 1/4 cup (210 g) semisweet or dark chocolate chips (210g), divided; at least 60% cocoa preferred
- 1/2 cup (50 g) unsweetened cocoa powder natural or Dutch-process
- 1 cup (200 g) granulated sugar (200g)
- 1/2 cup (100 g) light brown sugar packed (100g)
- 3 large eggs room temperature
- 1 egg yolk room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (120 g) all-purpose flour (120g)
- 1/2 tsp (3 g) salt
- 20 Oreo cookies roughly chopped and divided
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Microwave-safe bowl
- Mixing bowls
- Whisk or electric mixer
- Spatula
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang. Lightly grease.
- In a microwave-safe bowl, melt butter and half (about 2/3 cup) of the chocolate chips in 30-second bursts, stirring in between, until glossy and smooth. Whisk in cocoa powder until blended.
- In a large bowl, beat together eggs, egg yolk, granulated sugar, brown sugar, and vanilla extract until thick, pale, and ribbony (2–3 minutes with an electric mixer).
- With mixer on low, slowly pour in the melted chocolate-butter mixture, mixing until smooth and combined.
- With a spatula, gently fold in flour and salt. Halfway through, add remaining chocolate chips and stir just until no dry streaks remain. Do not overmix.
- Spread half the batter evenly in the prepared pan. Sprinkle half of the chopped Oreos over the batter. Gently spread the remaining batter on top and finish with remaining Oreos (scatter or nestle some whole on top).
- Bake at 350°F (175°C) for 35–40 minutes, or until edges are set and a toothpick in the center comes out with moist crumbs (not raw batter). Do not overbake for maximum fudginess.
- Allow to cool completely in the pan. Use the parchment to lift brownies out, then slice and serve. For clean cuts, wipe your knife between slices.
Notes
For extra decadence, swirl in peanut butter, use flavored Oreos, or add espresso powder for richer chocolate flavor. Brownies store well at room temperature for 3–4 days in an airtight container, or freeze for up to 2 months.
Nutrition
Calories: 325kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 160mg | Potassium: 150mg | Fiber: 2g | Sugar: 26g | Vitamin A: 350IU | Calcium: 40mg | Iron: 2.6mg