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Oreo Brownies Recipe

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3.8 from 39 reviews

  • Author: Amina
  • Total Time: 35-45 minutes
  • Yield: 24 servings

Description

These decadent Oreo Brownies combine the rich, fudgy texture of classic chocolate brownies with crunchy chunks of Oreo cookies folded into the batter and sprinkled on top. Perfectly balanced with a hint of espresso powder to deepen the chocolate flavor, these brownies are baked to a moist, just-set consistency and optionally finished with a sprinkle of flaky sea salt for an irresistible sweet and salty treat. Ideal for parties, desserts, or simply satisfying chocolate and Oreo cravings.

Ingredients

Brownie Batter

  • 1 cup butter, melted and cooled
  • 1 cup granulated white sugar
  • 1 cup packed dark brown sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup Dutch-processed or unsweetened cocoa powder
  • 1 teaspoon espresso powder (optional)
  • 1 teaspoon kosher salt
  • 1 cup chopped semi-sweet chocolate

Oreos and Topping

  • 25 Oreo cookies, divided
  • Flaky sea salt (optional)

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan generously with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on the sides for easy removal later. Spray the parchment paper as well to ensure the brownies don’t stick. Set aside.
  2. Mix wet ingredients: In a large mixing bowl, combine the melted and cooled butter with the granulated sugar, dark brown sugar, eggs, and vanilla extract. Stir together until the mixture is smooth and well blended.
  3. Incorporate dry ingredients: Sift the all-purpose flour and cocoa powder into the wet mixture. Add the kosher salt and espresso powder, if using. Stir gently until just combined, being careful not to overmix to keep the brownies tender. Fold in the chopped semi-sweet chocolate chunks evenly.
  4. Add Oreo cookies to batter: Chop 15 of the Oreo cookies into smaller pieces and fold them gently into the brownie batter. Spread this mixture evenly into the prepared baking pan.
  5. Top with remaining Oreos: Roughly chop the remaining 10 Oreos and sprinkle them evenly over the top of the batter for an extra crunchy texture and decorative finish.
  6. Bake: Place the pan on the middle rack of your preheated oven. Bake for 25 to 35 minutes, checking for doneness by gently touching the brownies; they should be just set and not overly firm to ensure fudginess. Avoid overbaking as the brownies will firm up as they cool.
  7. Cool and finish: Remove the brownies from the oven and, if desired, sprinkle flaky sea salt over the top while still warm to enhance the flavor profile. Allow the brownies to cool completely in the pan before using the parchment paper overhang to lift them out and cutting into 24 squares for serving.

Notes

  • Using parchment paper with overhang helps lift the brownies out easily for clean cutting and serving.
  • Room temperature eggs ensure even mixing and better texture.
  • Do not overmix the batter after adding flour and cocoa to maintain fudgy brownies.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Flaky sea salt on top adds a wonderful contrast but can be omitted if preferred.
  • Check brownies at 25 minutes and adjust baking time depending on your oven to avoid overbaking.
  • Allow brownies to cool fully before slicing to get clean squares.
  • Prep Time: 10 minutes
  • Cook Time: 25-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/oreo-brownies-recipe/