Fudgy Oreo Brownies
These rich, dense, and fudgy chocolate brownies are stuffed with whole Oreos in every slice. Extra chunks of Oreo cookies scattered on top make them even more irresistible!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Category: brownies
- Method: baking
- Cuisine: American
Ingredients
Scale
- 4 ounces (1/2 cup) unsalted butter, cubed
- 7 1/2 ounces dark chocolate, chopped
- 3 1/8 ounces (3/4 cup) all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 5 1/4 ounces (3/4 cup) granulated sugar
- 16-22 Oreo cookies
Instructions
- Preheat oven to 350°F. Line an 8" square pan with parchment paper.
- Combine butter and chopped chocolate in a microwave-safe mixing bowl. Microwave for 30-second increments, stirring in between, until both the butter and chocolate have melted and the mixture is smooth.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld electric mixer) beat the eggs with the sugar on medium-high speed until the mixture is pale and thick. It should ribbon down from the beater when lifted - see photo in post above for reference.
- With mixer on low speed, mix in the chocolate and butter mixture until evenly incorporated, wiping down the bowl and beater as needed to make sure everything is well-combined. Sprinkle the flour and salt on top and mix in on lowest speed just until evenly incorporated, with no streaks of flour remaining.
- Transfer half of the brownie batter to the prepared pan. Use an offset spatula to spread out in a flat layer that covers the bottom surface. Add whole Oreos in a 4 x 4 arrangement on top, pressing them into the batter gently. Dollop the remaining batter over the Oreos and smooth out in a flat, even layer that covers everything underneath. Chop the remaining Oreos into coarse chunks and sprinkle over the top of the batter.
- Bake brownies in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out with moist crumbs but not wet batter. The top should be puffed up and the brownies should slightly pull away from the edges of the foil when they're done. Place pan on a wire rack and allow brownies to cool completely before slicing.
Notes
Ingredient notes and substitutions:
- Chocolate baking chips, such as Ghirardelli or Guittard, can be used in place of the chopped chocolate.
- If using salted butter, reduce the salt in this recipe to 1/4 teaspoon.
- For gluten-free brownies, use gluten-free all-purpose flour and gluten-free Oreos.
Storing and freezing:
- Store cooled brownies in an airtight container at room temperature for up to 1 week. To freeze, wrap individual brownies in plastic wrap and place in an airtight container or zip-top bag. Defrost at room temperature before serving.
Find it online: https://www.brighteyedbaker.com/mint-oreo-brownies/
