Oreo Brownies
User Reviews
5
Oreo Brownies
Description
The preparation begins by combining dry ingredients including flour, salt, and Dutch-processed cocoa powder. Butter, oil, and sugar are melted together and then gradually incorporated into a mixture of eggs, egg yolk, and vanilla to form a smooth base. Dry ingredients and chocolate chips are folded in carefully to avoid overmixing, which can lead to cakey brownies. Chopped Oreos are divided between the batter and the top, contributing texture contrasts throughout.
Baked in a parchment-lined 9x9-inch pan, these brownies develop a tender crumb with moist centers and crisp cookie accents on top. The combination of semi-sweet chocolate chips and Oreos enriches the chocolate intensity while offering textural variation. This dessert works well served in squares for sharing and pairs with milk or coffee.
Oil can be substituted with canola, vegetable, or liquid coconut oil if preferred. Avoid overmixing the batter to maintain a dense, fudgy texture rather than a cakey one.
Ingredients
- 3/4 cup all-purpose flour 95 grams
- 1/2 teaspoon salt
- 1/2 cup unsweetened dutch-processed cocoa powder 43 grams
- 3/4 cup butter unsalted
- 3 Tablespoons oil 35 grams
- 1 granulated sugar 1/2 cup (300 grams), divided
- 2 teaspoons vanilla extract
- 2 egg large eggs plus 1 yolk
- 3/4 cup semi-sweet chocolate chips 128 grams
- 14 Oreo cookies roughly chopped
Instructions
- Preheat the oven to 350 degrees. Line a 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- In a large bowl, sift together the flour, salt, and cocoa powder. Set aside until needed.
- In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
- In a large mixing bowl, combine the eggs, egg yolk, and remaining sugar. Whisk until well combined, about 30 seconds. Stir in vanilla.
- Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
- Add in the dry ingredients and, using a rubber spatula, slowly stir until just combined.
- Finally, fold in the chocolate chips and 1/2 of the Oreo cookies! *Do not over mix!
- Scrape the batter into the prepared pan and smooth the top. Press the remaining Oreo cookies on top of the batter.
- Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Place the pan on a cooling rack and cool for at least 2 hours before slicing.
Notes
- Use canola, vegetable, or liquid coconut oil as alternatives to the specified oil.
- Stir the batter only until the last trace of dry ingredients disappears to prevent cakey brownies.
User Reviews
Overall Rating
5
You'll Also Love
