Description
Decadent and fudgy Oreo Brownies featuring a rich butter and cocoa base mixed with chunks of milk chocolate and Double Stuf Oreos, baked to perfection for a gooey, chocolatey treat with crunchy cookie bits.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (227g, Kerrygold recommended)
- 2½ cups granulated sugar (500g, Domino recommended)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (Vital Farms recommended)
Dry Ingredients
- 1 cup all-purpose flour (130g, King Arthur recommended)
- ½ cup unsweetened cocoa powder (45g, Ghirardelli recommended)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-ins
- 8 ounces milk chocolate (preferably half a Trader Joe’s Pound of Chocolate bar)
- 12 Double Stuf Oreos (180g, divided into chopped and pieces for topping)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch metal cake pan with parchment paper. Lightly spray the parchment paper with cooking spray. Use two sheets of parchment paper if needed to cover the pan fully, ensuring the sheet going across the shorter distance is underneath the long sheet for easy removal later.
- Melt and mix butter and sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup salted butter. Stir in 2½ cups granulated sugar until the mixture is smooth, emulsified, and no butter is separated. Remove from heat and let cool for 5 minutes, stirring regularly to release heat.
- Add oils and flavoring: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract using a rubber spatula until fully combined, with no separation visible.
- Incorporate eggs: Beat in 5 large eggs one at a time with a spatula or fork, making sure each egg is fully incorporated before adding the next.
- Sift and fold 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 these into the wet ingredients using a rubber spatula just until no dry streaks remain.
- Add Oreo chunks: Chop 9 of the 12 Double Stuf Oreos and fold them into the brownie batter. Reserve the remaining 3 chopped Oreos for topping.
- Add milk chocolate: Chop the 8 ounces of milk chocolate and fold most of it into the batter, saving some to sprinkle on top.
- Transfer and top: Pour the brownie batter into the prepared pan. Sprinkle the remaining milk chocolate pieces and reserved Oreo chunks evenly over the top.
- Bake: Bake in the preheated oven for 28 to 32 minutes until the edges are set but the center remains fudgy.
- Cool and slice: Allow the brownies to cool completely in the pan. For the cleanest cuts, use a plastic knife to slice into 24 pieces before serving.
Notes
- Using high-quality cocoa and chocolate bars enhances the rich chocolate flavor.
- Be careful not to overbake to maintain a fudgy texture.
- Letting the brownies cool completely ensures clean slices without crumbling.
- Parchment lining with some overhang makes removing the brownies very easy.
- Chilling the brownies slightly after cooling can help if you want firmer pieces.
