Oreo Brownies
User Reviews
5
Oreo Brownies
Description
Get the Recipe: Oreo Brownies begins by melting butter with chocolate chips until smooth and creamy, then whisking sugar and eggs until light and frothy for a tender crumb and shiny top. Cocoa powder, vanilla extract, flour, and a pinch of sea salt are folded in to complete the batter. Half the batter is poured into a prepared pan, topped with 16 whole Oreos placed evenly, then covered with the remaining batter. A final sprinkling of crushed Oreos rounds out the topping.
Baking at 350°F for about 24 to 28 minutes until a toothpick comes out with moist crumbs ensures the brownies remain fudgy and gooey. Cooling fully before slicing is important to set the texture and maintain the gooey quality. The Oreos embedded inside add a contrasting crunch and vanilla cream sweetness within the chocolate-rich base.
These brownies are ideal as a dessert or sweet snack for Oreo lovers seeking a fudgy brownie with cookie texture throughout. Dairy-free modifications can be made by substituting coconut oil for butter, and flour options include all-purpose or gluten free variants. Proper mixing and baking timing are key to achieve the distinctive shiny top and gooey interior.
Ingredients
- ½ cup unsalted butter melted
- 1 cup chocolate chips
- 1 cup granulated sugar
- 2 egg
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup flour all purpose or gluten free flour
- pinch salt sea salt
- 16 Oreo cookies gluten free or regular
- ⅓ cup Oreo cookies crushed
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a bowl, add melted butter and chocolate chips. Stir until completely smooth and creamy. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add white sugar and eggs. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Pour melted chocolate mixture into the mixing bowl. Stir to combine.
- Then, add in cocoa powder, vanilla extract, flour and sea salt. Stir to combine.
- Pour half of this batter into the parchment lined brownie pan.
- Place 16 Oreos on top of the brownie batter.
- Next, pour the remaining brownie batter on top of Oreos.
- Sprinkle crushed Oreos on top.
- Bake for 24 to 28 minutes or until toothpick inserted comes out with only moist crumbs.
- Finally, remove from oven. Allow brownies to completely cool before slicing into. They are gooey!
Notes
- For a dairy-free version, substitute melted coconut oil in place of butter.
- If the butter and chocolate mixture thickens, microwave briefly and stir until smooth to ensure creamy batter.
- Whisk eggs and sugar vigorously to help produce the brownies' characteristic shiny, crackly top.
- This recipe works with both all-purpose or gluten-free flours; tapioca starch or cornstarch can be added for texture adjustments.
- Use regular, Double Stuff, or gluten-free Oreos as preferred.
- Do not overbake; remove brownies when a toothpick comes out with moist crumbs to maintain gooeyness.
- Allow brownies to cool completely before slicing to ensure clean cuts and chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 113mg | 5% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 207IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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