Oreo Brownies Recipe
Ultra-fudgy brownies loaded with chocolate and crunchy cookie chunks. One bowl, minimal fuss, and a shiny crackly top.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted and slightly cooled
- 1.25 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 3.5 oz eggs, lightly beaten about 2 large
- 2 tsp vanilla extract
- 0.95 cup all-purpose flour
- 0.6 cup unsweetened cocoa powder
- 0.5 tsp fine sea salt
- 0.25 tsp baking powder
- 0.5 tsp instant espresso powder optional, boosts chocolate flavor
- 0.75 cup semisweet chocolate chips
- 2 cup chopped chocolate sandwich cookies
- 0.5 cup crumbled cookies, for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- Whisk melted butter, granulated sugar, and brown sugar until glossy and combined.
- Whisk in the beaten eggs and vanilla until the mixture looks thick and smooth.
- In a bowl, combine flour, cocoa, salt, baking powder, and espresso powder.
- Fold dry ingredients into the wet mixture just until streaks disappear. Do not overmix.
- Stir in chocolate chips and most chopped cookies, reserving a handful for topping.
- Spread batter into the pan. Scatter remaining cookie pieces on top and press lightly.
- Bake 26–30 minutes, until edges are set and a toothpick shows moist crumbs.
- Cool in the pan on a rack for 30 minutes. Lift out and cut into squares.
Notes
For a twist, swirl 2–3 tbsp warm peanut butter over the batter or use mint sandwich cookies. Serve warm with vanilla ice cream. Store leftovers airtight at room temperature for 2–3 days or refrigerate up to 5 days.
This recipe is an original creation inspired by classic Oreo Brownies Recipe flavors. All ingredient ratios and instructions are independently developed.