A delicious and decadent Fudgy Homemade Oreo Brownies have cookies and creme pieces packed in the batter as well as more Oreo cookies sprinkled on top for an extra rich take on a timeless classic dessert.
There are very few people whom I have met that don't appreciate a good brownie. I for one will drool over the sight of chocolate on chocolate.A good brownie is basic comfort food in my opinion. What could make a classic brownie even better? Sprinkle in pieces of a deliciously addicting Oreo cookies of course! I like many others can not get enough of them and will make just about any dessert I can with them like my Mini Oreo Cheesecake Bites. These Oreo brownies are the perfect level in between fudgy and cakey to create a nostalgic favorite everyone will want more of.
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Cakey vs Fudgy Brownies
Some people are partial to gooey fudgy brownies and some prefer cakey brownies. The key to achieving a fudgy texture having a higher fat content. Higher fat content is achieved by adding more butter and melted chocolate in addition to cocoa powder. Cakey brownies usually have more flour and add a leavening agent such as baking powder.
This Oreo brownie recipe is somewhere in the middle. I do not want my brownies to feel like I am eating a square shaped muffin however I also don't enjoy them to be so gooey that I question the doneness in the middle. If you do prefer your brownies on the gooey and fudgy side, add a half a cup of melted chocolate chips to the batter just before you mix in the dry ingredients.
Tips for Oreo Brownies
- Test the temperature of the melted butter and sugar mixture before adding the eggs. The mixture should not be hot. The eggs will scramble if the melted butter is hot and not warm.
- Use a good aluminized steel brownie pan for this recipe which will ensure even heat when cooking. Using a glass baking pan will increase the cook time of the brownies.
- When breaking up the Oreo pieces, use the smaller chunks for mixing in the brownie batter. The larger pieces should be used for placing on top of the batter once the pan has been filled.
- Mix the batter with a whisk to combine the wet ingredients first. Switch to a spatula once it is time to add the dry ingredients. Fold the dry ingredients into the batter and stop once you see a small amount of flour left. Then, continue to fold in the Oreo cookie chunks with the spatula. Do not over mix the brownie batter. The less you mix the batter, the lighter the texture will be.
- Set the oven rack to the middle position. This is the key in my oven to ensure the brownies are not overcooked on the edges before being done in the middle. The edges of the Oreo brownies will start to darken and crisp up and the middle will be set when they are done.
- Allow the brownies to cool completely on a wire rack like this before cutting into them.
More Related Recipes
Easy Mini Oreo Cheesecake Bites
Mini Chocolate Cake Mix Donuts with Mint Oreos
White Chocolate Peanut Butter Cookies
- ¾ cup All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- ½ teaspoon Salt
- 2 tsp Pure Vanilla Extract
- 3 large Eggs (room temperature)
- 10 tablespoon Unsalted Butter (melted)
- 1 ½ cups Granulated Sugar
- ¼ cup Vegetable Oil
- 16 Oreo Cookies (broken into pieces)
- Set oven rack to middle position and preheat oven to 350 degrees Fahrenheit.
- Line a 9X9 aluminized brownie pan parchment paper including up the sides and grease with butter.
- In a medium mixing bowl combine melted butter and sugar and combine with a whisk.
- Add eggs, vegetable oil and vanilla and whisk to combine.
- Add flour, cocoa powder and salt and fold into the wet ingredients using a spatula until only a small amount of visible flour is left unmixed.
- Add half of the crumbled Oreo pieces and continue folding into the batter.
- Pour batter into the parchment and greased lined brownie pan and spread evenly using a spatula.
- Add remaining crumbled Oreo pieces on top and slightly press down into the batter.
- Bake for 45 minutes until edges are slightly starting to darken and middle is set.
- Remove from the pan from the oven and let cool on a wire rack for 10 minutes. Then lift the parchment paper carefully from the pan to remove the brownie and let cool completely on the wire rack before slicing into squares.
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