Description
Indulge in rich, fudgy Oreo Brownies made from scratch with a perfect blend of cocoa powders, melted butter, and chunks of milk chocolate and Double Stuf Oreos. This decadent treat offers a moist and chewy texture with crunchy Oreo pieces baked right on top, perfect for chocolate lovers and Oreo fans alike.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (227g, preferably Kerrygold)
- 2½ cups granulated sugar (500g, such as Domino)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (e.g., Vital Farms)
Dry Ingredients
- 1 cup all-purpose flour (130g, e.g., King Arthur)
- ½ cup unsweetened cocoa powder (45g, Ghirardelli recommended)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-ins
- 8 ounces milk chocolate (chopped, ideally from Trader Joe’s Pound of Chocolate bar)
- 12 Double Stuf Oreos (180g, divided into 9 chopped and 3 halved pieces)
Instructions
- Prepare the Pan: Preheat the oven to 350°F and line a 9×13-inch metal cake pan with parchment paper. Spray lightly with cooking spray. Use two sheets of parchment to cover the pan fully, ensuring the shorter sheet goes underneath the longer sheet for easy removal later.
- Melt Butter and Combine with Sugar: Melt the salted butter in a heavy-bottomed saucepan over low heat. Stir in the granulated sugar until the mixture is smooth and emulsified without separation. Remove from heat and let cool for 5 minutes, stirring often to release heat.
- Add Oil and Vanilla: Stir in canola oil and vanilla extract using a rubber spatula until fully combined and no oil separation is visible.
- Incorporate Eggs: Beat in the eggs one at a time with a spatula or fork, mixing thoroughly after each addition until fully incorporated.
- Sift and Add Dry Ingredients: Sift the flour, unsweetened cocoa powder, black cocoa powder, and salt into the wet mixture. Gently fold with a rubber spatula just until the dry streaks disappear, careful not to overmix.
- Add Chopped Oreos: Fold in the chopped 9 Oreo cookies evenly throughout the brownie batter. Reserve the remaining 3 chopped Oreos for topping.
- Add Milk Chocolate: Chop the milk chocolate and stir most of it into the batter, keeping some pieces aside for topping.
- Transfer to Pan and Top: Pour the batter into the prepared pan. Sprinkle the reserved chocolate chunks and Oreo pieces evenly over the top.
- Bake: Bake in the preheated oven for 28 to 32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting out using the parchment edges. Slice with a plastic knife for clean cuts and serve.
Notes
- Use parchment paper generously to ease removal of brownies from the pan.
- Cooling completely ensures clean cuts and the brownies set properly.
- Chopping Oreos and chocolate into uneven pieces adds texture contrast.
- The combination of regular cocoa and black cocoa powder delivers deep, rich chocolate flavor.
- Canola oil is used to keep the brownies moist without overpowering the chocolate flavor.
