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Oreo Brownies

Fudgy, dense Oreo brownies made in one bowl with melted butter, Dutch-processed cocoa, and two stages of Oreo placement — half chopped and stirred into the batter for cookies-and-cream flavour throughout, half pressed whole onto the top for a bold visual finish.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g / ½ cup unsalted butter
  • 200 g / 1 cup granulated white sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 75 g / ¾ cup Dutch-processed cocoa powder sifted
  • 90 g / ¾ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 16 Oreo cookies — 10 roughly chopped 6 whole or halved for the top

Equipment

  • Pan Size8×8 inch

Method
 

  1. Preheat oven to 175°C / 350°F (160°C fan). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Melt the butter in a saucepan over low heat or in a microwave-safe bowl. Whisk in the sugar until combined. Cool for 5 minutes.
  3. Add the eggs one at a time, whisking vigorously by hand for 30 seconds after each. Add the vanilla extract.
  4. Sift in the cocoa powder, then add the flour, salt, and baking powder. Fold with a spatula until just combined — stop the moment you no longer see dry streaks.
  5. Fold in the 10 roughly chopped Oreos. Pour into the prepared pan and spread level.
  6. Press the 6 whole or halved Oreos onto the surface of the batter, partially embedding them.
  7. Bake on the centre rack for 25 to 28 minutes. Start checking at 23 minutes — a toothpick inserted between Oreos should come out with a few moist crumbs, not wet batter and not clean.
  8. Cool completely in the pan on a wire rack — at least 1 hour. Refrigerate for 30 minutes for cleaner slices. Lift out using the parchment overhang and cut into 16 squares.

Notes

  • Cocoa powder: Dutch-processed (alkalized) cocoa is essential for the deepest chocolate flavour. Hershey's Special Dark or Valrhona work well.
  • Flour measurement: Measure by weight (90g) or spoon-and-level. Extra flour is the most common cause of cakey brownies.
  • Do not use a mixer: Fold the dry ingredients by spatula only. Electric mixing at this stage produces a cakey crumb.
  • Cakey result? Check flour measurement, ensure you stopped mixing as soon as dry streaks disappeared, and check you used melted (not creamed) butter.
  • For a doubled batch: Use a 9×13 inch pan and increase bake time to 30 to 35 minutes.
  • Add-ins: Fold 100g of chocolate chips in with the Oreos for extra fudginess.