Oreo Brownies are the recipe that Maria makes every time she wants to create the most completely extraordinary and most genuinely over-the-top chocolate indulgence that combines the most intense and deeply dark chocolate fudgy brownie with the most beloved and most completely nostalgic cookies-and-cream flavor in a single pan of the thickest and most deeply satisfying brownies that she has ever pulled from her oven.
She melts the bittersweet chocolate with butter over a double boiler until the most perfectly smooth and glossy mixture forms, beats the eggs vigorously with both granulated and brown sugar until pale and thick and the most beautifully airy mixture that will produce the signature shiny crust, pours the warm chocolate mixture through and whisks until glossy, folds through the flour and both unsweetened and black cocoa powder, and then presses twelve whole Oreo cookies into the batter before baking for the most beautiful and most dramatically Oreo-studded cross-section when each deeply fudgy brownie square is cut.
Oreo Brownies are the most easy and deeply fudgy thick dark chocolate brownies made with melted bittersweet chocolate butter eggs whisked with granulated and brown sugar flour Dutch cocoa and black cocoa powder with 12 whole Oreos pressed through and baked at 350°F for 27 to 30 minutes until shiny crinkly top. Come follow us on Pinterest where we share beautiful brownie recipes and easy celebration baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Oreo Brownies Recipe
This Oreo Brownies recipe is the most completely extraordinary brownie that satisfies simultaneously the most intense craving for the deepest and most richly chocolatey fudgy brownie and the most beloved craving for the most satisfying and most deeply nostalgic Oreo cookies-and-cream flavor in the most beautifully generous and most genuinely impressive individual brownie square that is packed with twelve whole Oreo cookies distributed through every bite.
The combination of both regular cocoa powder and black cocoa powder in this recipe is the most specific and most distinctive ingredient decision that produces the most deeply dark and most authentically Oreo-flavored chocolate brownie possible. The black cocoa powder — which gives Oreo cookies their characteristic dark color and unique flavor — adds the most genuinely recognizable Oreo character to the brownie without using so much that the finished brownie tastes overly alkalized or soapy. Our Fudgy Chocolate Brownies make a beautifully equally fudgy and equally deeply chocolate companion for a complete and wonderful brownie collection.
Ingredients Needed for This Oreo Brownies Recipe
- Dark Chocolate (60 to 70% cocoa solids), bittersweet preferred
- Unsalted Butter (or salted butter, reduced added salt by half)
- Pure Vanilla Extract
- All-Purpose Flour, unbleached
- Oreo Cookies (12 whole for the batter, plus optional for topping)
- Unsweetened Cocoa Powder or Dutch Process Cocoa Powder
- 1 tbsp Black Cocoa Powder
- 3 large Eggs, room temperature
- Granulated Sugar
- Light or Dark Brown Sugar
- Salt
How to Make This Oreo Brownies Recipe
Preheat the oven to the specified baking temperature. Line and grease a baking pan with parchment paper.
Step one: Melt the chocolate and butter together in a heatproof bowl set over a saucepan of gently simmering water, stirring frequently until completely melted and smooth. Alternatively, melt carefully in the microwave in short intervals with frequent stirring to prevent burning.
Step two: In a large separate bowl, combine the room-temperature eggs with both the granulated sugar and brown sugar. Whisk vigorously by hand for approximately 2 minutes until the mixture is pale, thick, and genuinely fluffy. This vigorous whisking of the eggs with the sugar is the most essential step for the most beautiful shiny crinkly crust. Alternatively, beat with a hand mixer for 2 minutes. Stir in the vanilla extract and salt, cara mia.
Step three: Add the still-warm melted chocolate mixture to the beaten egg and sugar mixture. Whisk until evenly incorporated and the batter becomes thick and beautifully glossy. The batter will tighten and become most gorgeous at this stage.
Step four: Sprinkle the flour and cocoa powders over the chocolate batter. Stir gently until evenly blended without overmixing to prevent large pockets forming in the baked brownie.
Step five: Spread the batter evenly into the prepared pan. Press the 12 whole Oreo cookies into the batter, distributing them evenly across the surface.
Bake for 27 to 30 minutes until a toothpick inserted into the center comes out with a few moist sticky crumbs attached and the top is shiny, crinkled, and puffed. The brownie will sink as it cools. Transfer to a wire rack and allow to cool completely in the pan before slicing. For the most fudgy and most perfectly set result, refrigerate overnight before cutting.
How to Serve This Oreo Brownies Recipe
Serve at room temperature or cold from the refrigerator for the most completely fudgy and most deeply satisfying Oreo brownie experience. Cut into squares with a sharp knife that has been dipped in hot water and wiped clean between each cut for the most beautifully clean and most dramatically revealing cross-section that shows the whole Oreo cookies nestled through every individual brownie square.
Pair with a cold glass of milk or a scoop of vanilla ice cream for the most completely extraordinary and most deeply indulgent cookies-and-cream brownie dessert experience that will make every person at the table immediately and completely happy. Our Brownie Bites make a beautifully equally fudgy and equally deeply chocolatey companion for a complete and wonderful brownie collection.
How to Store This Oreo Brownies Recipe
Store at room temperature covered for up to 4 days or in the refrigerator for up to 1 week. Brownies stored in the refrigerator have the most beautifully firm and most fudgy texture. Freeze cut brownies individually wrapped in plastic wrap in a freezer-safe container for up to 3 months.
Tips to Make This Oreo Brownies Recipe
Beat the eggs with the sugar vigorously before adding the chocolate mixture. This step is the most essential technique for the most beautifully shiny and most dramatically crinkled brownie crust. Sugar cannot dissolve in fat but can dissolve in the water within egg whites. The dissolved sugar that reaches the surface during baking is what produces the most iconic shiny and crinkled brownie top.
Keep the melted chocolate warm rather than cooling it before adding to the egg mixture. Warm chocolate added to the sugar-coated eggs will not scramble them because the eggs are protected by the sugar coating. Adding warm chocolate encourages more sugar to dissolve into the mixture, producing an even more beautifully shiny finished crust.
Helpful Notes for This Oreo Brownies Recipe
Never add baking soda or baking powder to brownies. Brownies are intentionally dense and using leavening agents creates gases that can make the brownie seem dry and airy rather than the most beautifully dense and fudgy result this recipe is designed to produce.
Measure the flour most accurately by using a kitchen scale or the spoon-and-level method. Too much flour is the primary cause of dry brownies. Brownies rely on the most minimal proportion of dry ingredients in the batter to produce the most moist and most deeply fudgy texture, and excess flour from scooped measuring cups destroys this most essential balance.
Variation of This Oreo Brownies Recipe
Maria made a version pressing mini Oreos on top of the batter before baking in addition to the whole Oreos pressed into the batter for the most dramatically Oreo-covered and most completely extraordinary double Oreo brownie. Teresa tried using peanut butter-filled Oreos in place of classic for the most completely extraordinary peanut butter Oreo brownie combination.
For a mint Oreo version, use mint Oreos in place of classic and add half a teaspoon of peppermint extract to the batter for the most completely extraordinary and most deeply minty chocolate Oreo brownie. Our Double Chocolate Chip Cookies make a beautifully equally chocolate-intense and equally fudgy companion for a complete and wonderful deep chocolate collection.
FAQs About This Oreo Brownies Recipe
Why must eggs and sugar be beaten vigorously before adding the chocolate?
Sugar cannot dissolve in fat but can dissolve in the water within egg whites. By beating the eggs with the sugar vigorously before adding the melted chocolate, the maximum amount of sugar dissolves into the egg mixture. This dissolved sugar rises to the surface of the brownie during baking and is responsible for the most iconic shiny and dramatically crinkled top that defines a perfectly baked brownie.
Why is black cocoa powder used alongside regular cocoa?
Black cocoa powder is Dutch-processed to an extreme degree, giving it the most deeply dark color and the most unique slightly bitter flavor that specifically replicates the taste of Oreo cookies. Using it in addition to regular cocoa rather than exclusively produces the most genuinely Oreo-recognizable flavor in the brownie without the overly soapy or heavily alkalized flavor that results from using only black cocoa throughout.
How do I know when the brownies are done?
The most reliable indicator for perfectly fudgy brownies is a skewer or toothpick inserted in the center that comes out with a few moist sticky crumbs attached — not clean and not with wet batter. A clean toothpick indicates overbaking. Wet batter indicates underbaking. The few-moist-crumbs result, combined with a shiny crinkled and puffed top surface, indicates the most perfectly fudgy and most deeply satisfying finished brownie.
Conclusion
These Oreo Brownies are the most completely extraordinary and most deeply indulgent cookies-and-cream brownie that makes every gathering feel genuinely and completely special through the most intensely dark chocolate fudgy crumb and the most beautifully shiny crinkled top and the most dramatic whole Oreo cookies distributed through every single thick and completely irresistible individual Oreo brownie square. We hope they bring the same deeply joyful chocolate indulgence and the same completely delighted gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Oreo Brownies The Most Easy Fudgy Thick Dark Chocolate Oreo Cookie Brownie You Will Bake
- Total Time: 1 hour plus cooling
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
The most fudgy and thick Oreo Brownies made by melting bittersweet dark chocolate and butter over double boiler until smooth then vigorously whisking room temperature eggs with granulated and brown sugar 2 minutes until pale and thick adding vanilla and salt pouring warm chocolate mixture into eggs whisking until glossy adding flour Dutch cocoa and 1 tbsp black cocoa stirring gently spreading evenly into prepared pan pressing 12 whole Oreo cookies throughout and baking at 350°F for 27 to 30 minutes until shiny crinkly top with toothpick showing few moist crumbs cooled completely before slicing. A completely extraordinary Oreo brownie recipe.
Ingredients
Dark Chocolate 60 to 70% cocoa bittersweet preferred
Unsalted Butter
Pure Vanilla Extract
All-Purpose Flour unbleached
12 Whole Oreo Cookies plus optional for topping
Unsweetened or Dutch Process Cocoa Powder
1 tbsp Black Cocoa Powder
3 large Eggs room temperature
Granulated Sugar
Light or Dark Brown Sugar
Salt
Instructions
1. Preheat oven. Line and grease baking pan with parchment.
2. Melt chocolate and butter over double boiler stirring until smooth. Or microwave in short intervals stirring frequently.
3. Combine room temperature eggs with granulated and brown sugar in large bowl.
4. Whisk vigorously 2 minutes until pale thick and fluffy. Or beat with hand mixer 2 minutes.
5. Stir in vanilla and salt.
6. Add still-warm chocolate mixture to egg mixture. Whisk until thick and glossy.
7. Sprinkle flour and both cocoa powders over batter. Stir gently until evenly blended.
8. Spread evenly into prepared pan.
9. Press 12 whole Oreo cookies into batter evenly across surface.
10. Bake 27 to 30 minutes until toothpick shows few moist sticky crumbs and top is shiny crinkly and puffed.
11. Cool completely in pan on wire rack. Refrigerate overnight for most fudgy result before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Brownies
- Method: Baking, Double Boiler
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 298
- Sugar: 24g
- Sodium: 145mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: oreo brownies, easy fudgy thick oreo brownies recipe dark chocolate, best oreo brownies with black cocoa shiny crust, homemade cookies and cream oreo brownies
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