Oreo Brownies Recipe
These Oreo brownies are decadently rich and fudgy brownies stuffed and topped with Oreo cookies. This Oreo brownie recipe is better than boxed brownie mix, but just as quick and easy to make using one bowl and a whisk. They’re the best brownies ever!
Equipment
- 1 8X8 metal pan
- 1 parchment paper
- 1 large mixing bowl
- 1 whisk
Ingredients
- 1 cup (226 g) unsalted butter, melted
- 1½ cups (300 g) granulated sugar
- 2 large eggs (US), room temperature
- 1 large egg yolk, room temperature
- 2 tsp (10 ml) vanilla extract
- ¼ tsp salt
- ½ cup (44 g) dutch process cocoa powder or unsweetened cocoa powder
- ¾ cup (90 g) all purpose flour
- ¾ cup (105 g) semi sweet chocolate chips
- 24 Oreo cookies, divided
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a mixing bowl whisk the still warm melted butter and sugar until fully combined.
- Whisk in the eggs, egg yolk, vanilla extract and cocoa powder until smooth and glossy. This takes many whisks around the bowl. Lift the whisk and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect.
- Whisk in the flour until well combined. Fold in the chocolate chips if using in the brownies.
- Evenly scoop and spread half of the brownie batter into the prepared pan. Layer with 16 whole Oreo cookies. Reserve the remaining 8 Oreo cookies for topping. Top the Oreo cookie layer with the remaining brownie batter and crushed Oreo cookies.
- Bake for about 35 - 40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the brownies in the pan for 30 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy!
Notes
Store Oreo brownies: Once the brownies have cooled completely to room temperature, place them in an airtight container for up to 5 days.
Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan. A toothpick inserted into the center of the brownies should come out with only a few moist crumbs. Wet batter means the brownie needs more baking time, while a clean toothpick means the brownies are overbaked.
did you make this recipe?tag @olivesnthyme on Instagram