Oreo Brownies
User Reviews
5
Oreo Brownies
Description
The Oreo Brownies recipe uses butter and semisweet chocolate chips melted together to form a smooth chocolate base. Granulated sugar, eggs, and vanilla are whisked in, followed by flour, cocoa powder, and salt to achieve a balanced chocolate batter. A portion of the chocolate chips is folded in for texture.
Half the batter is spread in a prepared pan, topped with whole Oreo cookies, then covered with remaining batter. The brownies are finished by topping with chopped Oreos and extra chocolate chips to introduce layers of cookie crunch and chocolate richness throughout the finished bake. Baking at 350°F for 25-30 minutes provides a fudgy, moist brownie.
These brownies feature deep chocolate flavor enhanced by the textural contrast of Oreos within. Semisweet chips are preferred, and brands like Guittard or Ghirardelli are recommended to ensure smooth melting. Nestle chips are avoided for this reason.
Store Oreo brownies in an airtight container at room temperature for up to five days to maintain freshness.
Ingredients
- 1/2 cup butter cut into 1/2 inch cubes, unsalted
- 2 cups semisweet chocolate chips divided use
- 1/2 cup granulated sugar
- 2 egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 24 Oreo cookies
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.
- Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
- Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
- Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined. Fold in 1/3 cup of the remaining chocolate chips.
- Spread half of the batter in an even layer in the pan. Arrange 16 Oreo cookies on top of the batter.
- Add the rest of the batter to the pan and spread evenly over the Oreo cookie layer.
- Coarsely chop the remaining 8 cookies. Arrange the chopped cookies and the last 1/3 cup of chocolate chips over the top of the brownies.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.
- Let the brownies cool completely.
- Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.
Notes
- Use semisweet chocolate chips such as Guittard or Ghirardelli for smooth melting; avoid Nestle chips.
- Store brownies in an airtight container at room temperature for up to five days to keep freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 130mg | 5% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 220IU | 4% |
| Calcium | 25mg | 3% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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