Oreo Brownies

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5 from 3 reviews

Recipe for fudgy Oreo brownies super greedy, very chocolatey and very fudgy (for a square baking pan of 8 inches /20 cm - 16 servings)

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Preheat oven to 350°F 180°C and line the bottom of an 8 inches /20 cm square brownie pan with parchment paper.
In a medium bowl place the chopped butter with the chopped chocolate and melt in a double boiler or microwave until completely melted without lumps.
In a large bowl, place the eggs with the granulated sugar and vanilla extract and beat with an electric mixer on medium speed for 2 minutes until the mixture is voluminous and glossy.
Add the chocolate and melted butter mixture and beat again to incorporate.
Finish with the dry ingredients, flour, unsweetened cocoa powder, salt and crushed oreo cookie.
Gently mix with a rubber spatula until smooth.
Pour the brownie batter into the prepared pan and smooth the surface with an angled spatula.
Add Oreo cookie chunks to the top of the brownies and press lightly into the batter.
Bake the Oreo brownies for about 30-35 minutes until they have a shiny crust on top but are still a little soft in the center.
Check for doneness by sticking a toothpick into the center of the brownies, it should come out with crumbs, if it comes out with liquid batter then extend the baking time by 5 minutes.
Let the brownies cool in the pan at room temperature, then cover with plastic wrap and place in the refrigerator for 1 hour before cutting into 16 equal pieces with a large knife.
Serve the oreo brownies with a little vanilla ice cream or custard.

Storage: Up to 3-5 days at room temperature in a storage box and up to 3 months in the freezer.

Find it online: https://sweetlycakes.com/en/oreo-brownies/