Oreo Brownies
Servings 9 pieces
Ingredients
**Brownie Layer**
- – 1/3 cup semi-sweet chocolate chopped (2 oz)
- – 3/4 cup unsalted butter 1 1/2 sticks
- – 1 1/2 cups granulated sugar
- – 3 large eggs room temperature
- – 1/2 tsp vanilla extract
- – 1/2 cup all-purpose flour
- – 3/4 cup cocoa powder
- – 1/2 cup Oreo crumbs about 14 cookies
- – 1/2 tsp salt
- – 1/2 cup semi-sweet chocolate chopped or chocolate chips
- – 12 Oreos chopped
**Cookies and Cream Layer**
- – 1/2 cup white chocolate chopped (3 oz)
- – 6 tbsp unsalted butter 3/4 stick
- – 1/2 cup granulated sugar
- – 1 large egg room temperature
- – 1/4 tsp vanilla extract
- – 1 cup all-purpose flour
- – 1/8 tsp salt
- – 8 Oreos chopped
Instructions
**Prepare the Pan**
- Preheat the oven to 350°F (or 325°F for a convection oven). Grease an 8×8-inch square pan with spray oil and line with parchment paper. Avoid using a glass pan.
**Brownie Batter**
- In a large bowl, combine the butter and chocolate. Melt in the microwave in 15 to 30-second increments, stirring until fully melted. Alternatively, melt over a double boiler.
- Add the granulated sugar and whisk until combined.
- Add the eggs one at a time, whisking until fully incorporated after each addition. Add the vanilla with the last egg and whisk to combine.
- Sift together the flour and cocoa powder, then add to the bowl along with the Oreo crumbs and salt. Stir to combine.
- Fold in the chopped Oreos and chopped chocolate or chocolate chips.
**Cookies and Cream Layer**
- In a large bowl, combine the white chocolate and butter. Melt in the microwave in 15 to 30-second increments, stirring until fully melted. Alternatively, melt over a double boiler.
- Add the granulated sugar and whisk until combined.
- Add the egg and vanilla extract, mixing well.
- Stir in the flour and salt until combined.
- Fold in the chopped Oreos.
**To Bake**
- Pour half of the chocolate batter into the prepared pan and smooth with a spatula.
- Pour the white batter on top and spread evenly.
- Top with the remaining chocolate batter, spreading gently to avoid mixing the layers.
- If desired, sprinkle with extra chopped Oreos.
- Bake for about 40 minutes, until the edges are set and a toothpick inserted in the center comes out clean.
- Let the brownies cool before slicing and serving.
**Storage**
- – Store brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 6 days. Allow them to come to room temperature before serving.
- – You can also freeze the brownies for up to 2 months. Thaw in the fridge overnight.
Notes
- **Pan**: Use a steel pan, not a glass one, to avoid undercooked centers and overcooked edges.
- **White Chocolate**: Use high-quality white chocolate with over 20% cocoa butter. Avoid candy melts.
- **Chocolate**: Use semi-sweet or dark chocolate in the brownie batter, depending on your preference.
- **Oreo Crumbs**: Process Oreos into fine crumbs using a food processor or blender.
- **Cocoa Powder**: Natural unsweetened or Dutch-process cocoa powder can be used.