Just when you though thought fudgy brownies couldn’t get any better. With this mouth watering brownie recipe with Oreo cookies mixed in, life just got a whole lot sweeter. A moist fudgy brownie with made brown sugar, butter and crushed Oreo cookies inside.
I mean, Oreos! Right? Who’s with me when I say how life-changing it is when you combine Oreo cookies and homemade brownies? These are deeply rich and magically crunchy and beyond yum!
Why you will love these Oreo brownies
I’ve figured out some reasons why I think you will love these Oreo brownies. Reasons I stand behind and maybe you’ll agree!
- A handful of ingredients: All you need are a handful ingredients such as butter, eggs and cocoa powder. (Don’t forget the Oreos!)
- Literally less than 25: The recipe calls for a 30 min bake, but I beg to argue that all you need is about 23 min depending on your oven. Now, that’s quick!
- A great treat for a cookout: Need something to bring to a family cookout? Maybe a batch or two of these, and they will love you! By the way, you can double the recipe by clicking the metrics button on the recipe card below. Easy peasy!
- Because Oreos: I mean, come on. One of America’s most famous chocolate sandwich cookies. Need I say more?
These adorable brownies make the perfect treat for the brownie and Oreo lover. I mean, two of your favorite sweets rolled up in one! All this recipe requires is simple, everyday home baker ingredients with a twist of Oreo. Here’s what you’ll need:
- Butter – For a rich, moist brownie we use unsalted everyday butter.
- Eggs – 2 large + 1 eggs yolk make these brownies extra fudgy. Just the way you like’ em!
- Brown sugar – Light brown sugar adds notes of butterscotch to these Oreo brownies, and texture.
- Flour – Not much flour is required for these brownies. For the most accurate measurement, I would recommend using a kitchen scale or the scoop and level method.
- Cocoa powder – We are using Dutch processed cocoa powder for these brownies. Dutch processed cocoa powder gives these brownies that rich, deep chocolate flavor.
- Dark chocolate – We us a 70% cocoa chocolate bar for these brownies. Not only does the dark chocolate add next level chocolatiness, but it also adds to making the ease brownies as chocolatey and fudgy as possible.
- Powdered espresso – A simple instant espresso powder is the perfect way to elevate the chocolate. Not too worry, though. You won’t be able to taste the espresso.
- Oreo cookies – Americas sweetheart cookie! A delicious chocolate sandwich cookie for an added punch of chocolate and cream.
- Vanilla – We use a good quality vanilla extract for these brownies. A good quality vanilla enhances the aroma and flavor of chocolate.
- Salt – Can’t make these delicious brownies without the salt. We use a fine sea salt which over all enhances all the flavors.
For complete instructions and a list of ingredients for this….. scroll down to the recipe card at the bottom of this page.
1. Prepare an 8×8 pan with parchment paper. Preheat oven to 350 degree F.
2. Mix together the flour, cocoa powder, espresso powder and salt until combined. Set aside.
3. In a microwave-safe bowl, melt the chocolate in 15-second intervals until melted. After 15-30 seconds, there will be unmelted chocolate but the warmth of the melted chocolate will melt the rest as you mix. Set aside.
4. Melt the butter and brown sugar in the microwave in 15-30 second intervals. Mix after each interval until melted. The mixture will be grainy, but the goal is to reach a glossy mixture.
5. Mix in the melted chocolate until combined.
6. Beat in the eggs and yolk, one at a time, beating well after each addition. Whisk the eggs for two minutes.
7. Gently fold in the dry ingredients. It’s ok if you see some streaks of flour. Fold in the crushed Oreo cookies.
8. Pour the batter into the prepared pan, and smooth out with an offset spatula.
9. Bake for 20-25 minutes.
10. Lay 9 Oreo cookies on top in 3 rows of 3.
11. Completely cool before cutting them into squares.
1. Underbake your brownies: I am a huge fan of a fudgy. It’s ok to bake them until they are slightly underbaked. When you insert a toothpick in the center and it comes out with crumbs and a little batter, you’re on the right track. They will continue to bake as they cool.
2. Beat those eggs: it’s ok to beat the eggs for a couple of minutes (before adding the flour). This is how you will achieve that shiny, crackle-top a good brownie is known for.
4. Don’t over mix: Don’t over mix after adding the flour mixture. This is a sure way of getting dry, dense brownies. You’ll want to gently fold in the flour. When it’s almost mixed, and you see that there is still some flour, this is when you fold in the crushed Oreos.
3. Don’t forget the espresso: No worries! If you don’t like the taste of coffee, I promise you won’t taste it in your brownies. Using coffee isn’t meant to bring in coffee flavor. Instead it is to enhance the flavor of chocolate.
How to slice brownies
There are many ways slice brownies. You can wait for them to completely cool, and cut them in a rustic fashion, or if you prefer perfectly even squares, stick the brownies in the freezer until they become firm.
For the slicing, you will want to use a very sharp chef’s knife. No serrated knives are allowed here. Using a ruler is helpful too. Take the ruler and make small nicks every two inches with a knife where the cuts will be, and then slice directly across in one motion.
What happens if I underbake them too much?
No problem! If you underbake your brownies too much, and you don’t notice until they’ve slightly cooled, you can stick them in the freezer for about 10 minutes (too firm them up), then cut them into squares. Let them reach room temperature, and bake the pieces that are too raw for about 5 minutes in a preheated oven set at 350°F degrees.
How do I cut perfectly even brownie squares?
What I do is, after they’ve cooled, I carefully wrap the block of brownies in plastic wrap and stick them in the freezer for about an hour or two. Then, once they freeze, I remove them from the plastic, and measure each side with a ruler, making indents every two inches. Using a very sharp knife, you’ll just match the knife to each indentation, and cut! They are frozen, and won’t be messy as you slice.
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