Description
These rich and fudgy Oreo Brownies combine classic chocolate brownie flavors with chunks of creamy Double Stuf Oreos and milk chocolate, baked to perfection for a decadent dessert that’s perfect for sharing.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (227g, I use Kerrygold)
- 2½ cups granulated sugar (500g, I use Domino)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (I use Vital Farms)
Dry Ingredients
- 1 cup all-purpose flour (130g, I use King Arthur)
- ½ cup unsweetened cocoa powder (45g, I use Ghirardelli)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-ins
- 8 ounces milk chocolate (I like using half a Trader Joe’s Pound of Chocolate bar)
- 12 Double Stuf Oreos (180g, divided)
Instructions
- Prepare Pan: Preheat oven to 350°F (175°C). Line a metal 9×13-inch cake pan with parchment paper, spraying lightly with cooking spray. Use two sheets of parchment (one across the length and one across the shorter side) with some parchment hanging over the edges for easy removal later.
- Melt Butter and Sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup of salted butter. Add 2½ cups granulated sugar and stir constantly until the mixture is smooth, the butter and sugar emulsify, and no separation of butter is visible. Remove from heat and let cool for 5 minutes, stirring often to release heat.
- Add Oil and Vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract using a rubber spatula until fully combined and no separation of ingredients remains.
- Incorporate Eggs: Beat in 5 large eggs one at a time, mixing thoroughly with a spatula or fork after each addition until fully incorporated.
- Sift Dry Ingredients: Sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ⅓ cup black cocoa powder, and ¾ teaspoon salt. Gently fold the sifted dry ingredients into the wet batter using a spatula, stirring just until the dry streaks disappear.
- Add Oreo Chunks: Chop 9 of the 12 Double Stuf Oreos into small pieces and fold them into the brownie batter. Chop the remaining 3 Oreos and set aside for topping.
- Mix in Milk Chocolate: Chop 8 ounces of milk chocolate into chunks and fold most of them into the batter, reserving some for the topping.
- Bake Brownies: Pour the batter into the prepared pan. Sprinkle the remaining milk chocolate chunks and chopped Oreo pieces evenly on top. Bake in the preheated oven for 28 to 32 minutes until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before carefully lifting them out using the parchment overhang. Slice with a plastic knife for the cleanest cuts. Serve and enjoy!
Notes
- Use quality ingredients like Kerrygold butter and Ghirardelli cocoa for the best flavor.
- Cooling brownies completely ensures cleaner slices and better texture.
- A plastic knife helps prevent sticking when cutting brownies.
- Adjust baking time slightly depending on your oven; check doneness with a toothpick.
- Storing brownies in an airtight container keeps them fresh for up to 4 days.
