Oreo Brownies
A true meet-cute of the classic fudge brownie and cream-stuffed Oreos, this is truly the ultimate Oreo Brownies recipe! With layers of fudgy chocolate and crunchy Oreo cookies, this treat is easy to make, perfectly chewy, and absolutely irresistible for any chocolate lover.
Servings: 16 brownies
Ingredients
- 2 ounces unsweetened chocolate baking chocolate
- ½ cup butter salted or unsalted
- 1 cup sugar granulated
- 2 eggs large
- 1 teaspoon vanilla
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 22 Oreo cookies
Instructions
- Prepare a 8×8 inch square baking pan by greasing it generously. You can use a bit of butter, oil, or a non-stick spray for this. (You could also line the pan with parchment paper, leaving an overhang on two opposite sides. This will allow you to lift the brownies out of the pan more easily after baking.)
- Take a 2-quart saucepan and add in the 2 ounces of unsweetened chocolate and ½ cup of butter. Place the saucepan over low heat. Stir the mixture constantly just until the butter and chocolate are both completely melted.
- Once the chocolate and butter have melted, remove the saucepan from the heat.
- Stir in the sugar until fully incorporated. Stir in the eggs, one at a time, until fully incorporated. Stir in the vanilla. Whisk this mixture well until is is glossy, about 1 minute.
- Next, add in the flour and salt. Stir until well combined.
- Pour 1/2 of your brownie batter into the prepared pan. Use a spatula to level the batter evenly throughout the pan. Place 16 Oreo cookies evenly in the pan on top of the batter.
- Cover Oreos with the remaining half of the brownie batter. Gently spread it as needed to cover the cookies.
- Break the remaining Oreos into pieces and distribute them evenly on top of the brownie batter.
- Put the pan in your preheated oven and bake for approximately 20-25 minutes. To check if your brownies are done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs (not wet batter), your brownies are ready.
- Remove the brownies from the oven and let them cool in the pan for at least 15 minutes before cutting into squares.
Notes
Recipe Variations & Substitutions:
- You can easily change up the flavor of these brownies by changing the type of Oreo cookies you use. They are great with mint or peanut butter Oreos!
- The cream filling is my favorite part of the Oreo so I think these are really great with Double Stuf Oreos.
- If you don't have unsweetened chocolate, you can use a bittersweet or semi-sweet as well.
- And if you don't have baker's chocolate, you can use chocolate chips!
- Baking time may vary slightly depending on your oven, so start checking the brownies after about 18 minutes to avoid over-baking.
- If you prefer your brownies more fudgy, you can slightly under-bake them by a couple of minutes.
- Let the brownies cool completely before cutting.
- Use a sharp knife wiped clean between cuts
- Or for extra clean lines, chill the brownies in the refrigerator for 30 minutes before cutting.
- Lining your pan with parchment paper also makes removal and cutting much easier.
- Once completely cooled, these brownies can be stored in an airtight container at room temperature for up to 4 days, or refrigerated for a week.
- They can also be frozen for up to three months.
- If you live in a humid climate, consider storing them in the refrigerator to prevent the Oreos from becoming soggy.
- Let refrigerated brownies come to room temperature for the best flavor and texture.
Nutrition
Serving: 1brownie | Calories: 216kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 207IU | Calcium: 13mg | Iron: 3mg
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