Description
Make these ultra-fudgy Oreo brownies packed with chunks of Oreo cookies and a shiny crackly top. This easy one-bowl recipe makes one 8-inch square pan (about 16 brownies) — rich, gooey, and full of cookies-and-cream flavor.
Ingredients
- 115 g (½ cup / 1 stick) unsalted butter
- 250 g (1 ½ cups) semi-sweet chocolate chips or baking chocolate, chopped
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 90 g (¾ cup) all-purpose flour
- 30 g (¼ cup) unsweetened cocoa powder (Dutch-process preferred)
- ½ tsp fine salt
- 10 Oreo cookies, roughly crushed + 4 extra for topping
Instructions
- Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper.
- In a medium heatproof bowl, melt the butter and chocolate together in a double boiler or microwave until smooth and lump-free.
- In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract for about 2 minutes, until light and glossy.
- Pour in the melted chocolate mixture and mix again until fully combined.
- Add the flour, cocoa powder, salt, and crushed Oreo cookies. Gently fold with a spatula until the batter is smooth and thick.
- Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Sprinkle extra Oreo chunks on top and press them lightly into the batter.
- Bake for 30–35 minutes, until the top is shiny and slightly set but the center remains soft.
- Check doneness with a toothpick — it should come out with a few moist crumbs (not raw batter). If needed, bake for 5 more minutes.
- Let cool completely in the pan, then cover and refrigerate for 1 hour before cutting into 16 squares.
- Serve with vanilla ice cream or custard for an extra indulgent treat.
Notes
Storage: Store the brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
Tips:
- Use a kitchen scale: Accurate measurements give you that perfect fudgy texture.
- Don’t overmix: Once you add the flour, gently fold to keep the brownies dense and gooey.
- Check early: Every oven varies — start checking at 30 minutes to avoid overbaking.
- Chill before slicing: Cooling makes cleaner, neater brownie squares.
- Add more Oreos: Press extra on top before baking for extra crunch and a pretty look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: brownies, cake
- Cuisine: American
Nutrition
- Calories: 234
- Sugar: 18
- Sodium: 177
- Fat: 11
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 3
- Protein: 4
- Cholesterol: 29