OREO BROWNIES

Oreo Brownies are a deliciously rich and fudgy treat that's simple to make from scratch with minimal ingredients. Loaded with Oreo cookies and triple the chocolate, these brownies feature a perfectly crinkly, crackly top that adds to their irresistible appeal.

INGREDIENTS

6 ounces semi-sweet chocolate, coarsely chopped 

½ cup butter, unsalted

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

¾ cup all-purpose flour

½ cup cocoa powder

½ teaspoon salt

14-16 Oreo cookies, roughly chopped

INSTRUCTIONS

Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper, letting the edges hang over two sides to make it easier to lift the brownies out after baking.

In a medium heatproof bowl, melt the chocolate and butter over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water to prevent burning the chocolate. Whisk until smooth and fully melted, then remove from heat and allow it to cool for a few minutes.

In a large mixing bowl, combine the eggs and sugar. Beat with a hand mixer on medium speed for 3-4 minutes. This will ensure that the brownies have a classic crinkly top. Stir in vanilla.

Gradually, pour the chocolate mixture into the egg mixture, and continuously whisk together until combined.

Whisk together the flour, cocoa powder, and salt in another mixing bowl. Add the dry ingredients to the wet ingredients and fold together using a large silicone spatula until just combined. Fold in half of the Oreos – do not over mix.

Transfer the thick batter into the prepared baking pan, smoothing out the top. Press the remaining Oreos on top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. For a fudgier brownie, bake for 25 minutes, and for a more cake-like texture, bake for 30 minutes.

Once the brownies are done, remove the baking pan from the oven and place it on a wire cooling rack. Once cooled completely, lift it out of the pan and cut into 16 squares.

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