Oreo Brownies

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Oreo Brownies

Course Dessert
Prep Time 40 minutes
Cook Time 40 minutes
Cooling Down Time 30 minutes
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.

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