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Fudgy Oreo Brownies

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5 from 1 review

Fudgy oreo brownies packed and studded with chunks of oreos will satisfy any chocolate craving thanks to its chocolatey goodness!

Ingredients

Scale
  • 3/4 Cup (94 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 2 Tablespoons (10 g) Unsweetened Cocoa Powder, Natural or Dutch-Processed
  • 1 Teaspoon Espresso Powder, Optional
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Baking Powder
  • 1 Cup (200 g) Granulated Sugar
  • 2 Large Eggs, Cold
  • 5 Ounces (141 g) Semi-Sweet Chocolate, Finely Chopped
  • 1/2 Cup (4 oz) Unsalted Butter
  • 3 Tablespoons (45 ml) Neutral Flavored Oil i.e. Vegetable Oil
  • 1 Teaspoon Vanilla Extract
  • 14 Oreos/Chocolate Cookies Sandwiches, Roughly Broken Into Medium to Large Chunks
  • 2–3 Tablespoons (1-1.5oz) Semi-Sweet Chocolate Chips, Optional

Instructions

  1. Preheat oven to 350F (175C). Line an 8×8 inch pan with parchment paper in a crisscross fashion so that all four sides of baking pan are lined with parchment paper.
  2. In a small mixing bowl, roughly break 14 oreos/chocolate cookies sandwiches into medium to large chunks. Set aside until ready to use.
  3. In a medium mixing bowl, add the flour, cocoa powder, baking powder, espresso powder and salt. Whisk ingredients together to combine. 
  4. Melt chocolate, butter and oil over a double boiler or in the microwave at 30 second intervals. Mixture should be stirred intermittently to prevent chocolate from burning. Once all of the chocolate is melted, set chocolate mixture aside to cool slightly before using, about 5-6 minutes.
  5. In a stand mixer fitted with paddle attachment or with a large mixing bowl and hand-held electric mixer, beat the eggs and sugar together at medium high speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes.
  6. Mix vanilla extract into wet batter followed by slightly cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
  7. Using a rubber spatula, fold flour mixture into wet batter just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
  8. Gently fold 2/3 of the broken up oreo chunks into brownie batter.
  9. Transfer brownie batter into prepared pan and smooth into an even layer using the back of a rubber spatula.
  10. Top fudgy oreo brownies batter with remaining oreo chunks and chocolate chips (optional).
  11. Bake fudgy oreo brownies batter for 25-30 minutes. Brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minute mark yields the perfect fudgy brownie consistency.
  12. Cool fudgy oreo brownies in pan for at least 30-60 minutes before cutting into bars or desired shape and serving.

Notes

  • Fudgy oreo brownies stored in an airtight container will last 3-4 days at room temperature, 4-5 days in the refrigerator and 1-3 months in the freezer. I recommend storing leftover brownies in the freezer as brownies can be easily thawed or warmed up to restore fudgy texture.
  • I used semi-sweet chocolate baking bars to make fudgy oreo brownies but chocolate chips may be used as well. Just make sure to use high quality chocolate chips for best results.
  • For easy cutting, make sure to cool fudgy oreo brownies for at least 30-60 minutes. 

 

Find it online: https://nourishedendeavors.com/fudgy-oreo-brownies/