Description
Deliciously rich and fudgy Oreo Brownies featuring a decadent blend of milk chocolate and double-stuffed Oreos, baked to perfection with a moist, chocolaty crumb and crunchy cookie bits on top. Perfect for chocolate lovers and Oreo fans, these brownies are easy to make and yield 24 generous squares.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (227g, Kerrygold)
- 2½ cups granulated sugar (500g, Domino)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (Vital Farms)
Dry Ingredients
- 1 cup all-purpose flour (130g, King Arthur)
- ½ cup unsweetened cocoa powder (45g, Ghirardelli)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-Ins
- 8 ounces milk chocolate (Trader Joe’s Pound of Chocolate bar)
- 12 Double Stuf Oreos (180g, divided)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch metal cake pan with parchment paper, ensuring some parchment overhangs the edges for easy removal. Lightly spray the parchment with cooking spray. Use two sheets if necessary for full coverage.
- Melt Butter and Mix with Sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup salted butter. Add 2½ cups granulated sugar and stir continuously until the butter and sugar emulsify smoothly without separating. Remove from heat and let cool for 5 minutes, stirring often to release heat.
- Add Oil and Vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract with a rubber spatula until fully combined and no oil separates on the surface.
- Incorporate Eggs: Beat in 5 large eggs one at a time using a spatula or fork, mixing thoroughly after each addition until fully incorporated.
- Sift Dry Ingredients: Sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ⅓ cup black cocoa powder, and ¾ teaspoon salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula just until no dry streaks remain.
- Add Chopped Oreos: Chop 9 of the 12 Double Stuf Oreos and fold them into the batter. Reserve the remaining 3 Oreos for topping.
- Add Milk Chocolate: Chop the 8 ounces of milk chocolate and fold most of it into the brownie batter, reserving some chunks for topping.
- Assemble and Bake: Pour the batter into the prepared baking pan. Sprinkle the remaining chocolate chunks and chopped Oreos on top. Bake in the preheated oven for 28 to 32 minutes, until set but still fudgy in the center.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 24 pieces using a plastic knife for the cleanest cuts and serve.
Notes
- Ensure not to overbake to keep the brownies moist and fudgy.
- Use a plastic knife for neat brownie slices.
- Double layering parchment helps prevent sticking and makes removal effortless.
- Cooling completely before slicing is key for clean cuts.
- Black cocoa powder adds an intense dark chocolate flavor and deep color.
