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Oreo Brownies Recipe

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4.1 from 4 reviews

These Oreo Brownies combine rich, fudgy chocolate with crunchy Oreo cookie pieces for an irresistible treat. Featuring a blend of Dutch-process and black cocoa powders, semisweet chocolate chips, and a hint of vanilla, this recipe produces moist, chewy brownies topped with crushed Oreos for added texture and flavor. Perfect for dessert or an indulgent snack, these brownies are baked in a simple 8×8 pan and can be served warm, at room temperature, or chilled.

Ingredients

Brownie Batter

  • 5 tablespoons (71 grams) unsalted butter
  • 1 1/4 cups (249 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk, cold
  • 1 teaspoon vanilla extract
  • 1/3 cup (74 grams) neutral oil (vegetable or avocado oil)
  • 3/4 cup (75 grams) Dutch-process cocoa powder
  • 1 tablespoon (5 grams) black cocoa powder
  • 1/2 cup (63 grams) all-purpose flour, measured correctly
  • 1 tablespoon cornstarch
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (85 grams) semisweet chocolate chips

Topping

  • 12 (136 grams) chocolate sandwich cookies, coarsely chopped and divided

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8 by 8-inch light-colored metal baking pan with foil or parchment paper, then spray it lightly with nonstick cooking spray to ensure easy removal and clean edges.
  2. Melt Butter and Combine Wet Ingredients: In a large microwave-safe bowl, melt the butter completely. Whisk in the granulated sugar until combined and allow the mixture to cool until just warm. Add the cold eggs and egg yolk and whisk vigorously for about 1 minute to incorporate air, then whisk in the vanilla extract, neutral oil, Dutch-process cocoa powder, and black cocoa powder until smooth and well blended.
  3. Mix Dry Ingredients and Fold In: Using a rubber spatula, gently stir in the all-purpose flour, cornstarch, and fine sea salt just until combined—do not overmix. Then fold in the semisweet chocolate chips and half of the chopped Oreo cookies evenly throughout the batter.
  4. Assemble and Bake: Spread the brownie batter evenly in the prepared pan. Sprinkle the remaining Oreo cookie pieces on top of the batter, pressing them in slightly to adhere. Bake in the preheated oven for 30 to 32 minutes, or until the brownies are set and a cake tester inserted in the center comes out with moist crumbs attached.
  5. Cool and Serve: Allow the brownies to cool completely in the pan to solidify before cutting into squares and serving. For storage, keep in an airtight container at room temperature for up to 3 days. Enjoy warm for gooey brownies, at room temperature for chewy texture, or chilled for a fudgy bite.

Notes

  • For best results, use a light-colored metal pan to ensure even baking without over-browning.
  • Black cocoa powder intensifies the chocolate flavor and gives a deeper color, but Dutch-process cocoa can substitute if unavailable.
  • Avoid overmixing the batter after adding flour to keep your brownies tender and fudgy.
  • Press Oreo pieces gently on top to help them stick and avoid burning during baking.
  • Brownies can be stored in an airtight container for up to 3 days; refrigeration is optional depending on desired texture.

Find it online: https://cookedbysarah.com/oreo-brownies-recipe/