Oreo Brownies
These simple yet indulgent Oreo brownies infuse rich, fudgy brownies with crunchy chocolate Oreo cookies for a decadent combination that will easily become a favorite for all ages!
Servings: 9
Calories: 366kcal
Equipment
- 9 inch / 23 cm brownie pan
Ingredients
Oreo Brownies
- 130 g Dark Chocolate use high quality semi-sweet chocolate eg. Callebaut or Lindt
- 120 g Unsalted butter
- 3 Eggs at room temperature
- 150 g Granulated sugar
- 100 g Brown sugar
- 33 g Cocoa powder unsweetened Dutch processed
- 90 g All purpose flour
- ¼ teaspoon Salt
- 23 pieces Oreos
Instructions
- Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.
- Arrange the Oreo cookies on the bottom of the brownie pan. I could fit 16 Oreos into my pan. Set the pan aside.
- Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, ensure that you don't burn the chocolate.
- In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
- Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
- Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.
Bake
- Bake the Oreo brownies at 175 C / 350 F for about 35-40 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! The brownie will set further as it cools.
- Let your brownie completely cool in the pan before slicing and serving.
- Any leftovers can be stored in an airtight container for 2-3 days at room temperature.
Notes
INGREDIENT NOTES
- Always use unsalted butter to make the brownies, however, add the salt separately. This way, you are in control of the quantity of the salt.
- The egg should be used at room temperature for proper emulsification.
- The quality of the chocolate and the cocoa powder will define the taste of your brownies, so try to use high-quality ingredients, e.g., semi-sweet chocolate from Lindt or Callebaut and Dutch-processed cocoa powder.
- A digital scale is required for a consistent, happy baking experience.
- If your preferred chocolate melting method is a microwave, not the double boiler, use a plastic container to melt it. The glass can very quickly heat up and might burn your chocolate.
- Always preheat your oven and consider using a digital oven thermometer for the best results.
- Each oven is different, so you might need to adjust the baking time +/- 5- 10 minutes.
- For the best fudge brownie experience, consider slightly underbaking your dessert.
- You have to wait until the brownie cooled to room temperature; otherwise, it´s impossible to make a nice, clean cut.
Nutrition
Calories: 366kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 104mg | Potassium: 211mg | Fiber: 3g | Sugar: 32g | Vitamin A: 418IU | Calcium: 38mg | Iron: 3mg
