Description

Oreo brownies are fudgy brownies studded with chunks of Oreo cookies and semi-sweet chocolate chips, creating a rich and indulgent treat. Perfect for parties, holidays, or homemade desserts. Easily made gluten-free or vegan.

Ingredients

For the Brownie Base:

– ¾ cup all-purpose flour (substitute gluten-free flour for GF option)

– ½ tsp salt

– ½ cup unsweetened Dutch-processed cocoa powder

– ¾ cup unsalted butter (or vegan butter substitute)

– 3 tbsp oil (e.g., vegetable or coconut oil)

– 1½ cups granulated sugar (divided, 1 cup for batter, ½ cup for butter mixture)

– 2 tsp vanilla extract

– 2 large eggs

– 1 egg yolk

For Add-ins:

– ¾ cup semi-sweet chocolate chips (use dark chocolate chips for a richer flavor)

– 14 Oreo cookies, roughly chopped (use gluten-free Oreos if needed)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper and lightly spray with non-stick baking spray.
In a large bowl, sift together flour, salt, and cocoa powder. Set aside.
In a medium saucepan, combine butter, oil, and ½ cup sugar. Heat over medium heat, stirring frequently, until the butter is completely melted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together eggs, egg yolk, and remaining 1 cup sugar for about 30 seconds. Stir in vanilla extract.
Gradually pour the warm butter mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.
Add the dry ingredients to the wet mixture and stir gently with a rubber spatula until just combined. Avoid overmixing to maintain a dense, fudgy texture.
Gently fold in chocolate chips and half of the chopped Oreos.
Scrape the batter into the prepared pan and smooth the top. Press the remaining chopped Oreos 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 Dutch-processed cocoa powder: This ensures a deeper, richer chocolate flavor. Substitute regular cocoa powder if needed, but adjust sweetness accordingly.

– Avoid overmixing: Overmixing the batter can result in cakey brownies; mix just until combined.

– Gluten-free option: Use gluten-free flour and certified gluten-free Oreos.

– Storage: Store brownies in an airtight container at room temperature for up to 3 days. Freeze sliced brownies for longer storage; thaw at room temperature before serving.

– Customizations: Swap Oreos with other cookies like Chips Ahoy or Biscoff, or drizzle melted chocolate on top for added richness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert / Brownies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (based on 12 servings per recipe)
Calories: ~280
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg