oreo fudge brownies
The brownie and cookie bonanza continues in this here house.
As I’ve said constantly, I go through phases of enjoying certain styles of food and whipping up every rendition I can possibly dream up within a short span of time. Right now, it’s brownies, cookies, and layer cakes. Cookies maybe phasing out a little, actually, though I do have a couple more in my mental queue.
Hey, as long as I’m having fun and it tastes real good, who gives a shit, right?
Oreo brownies are nothing new, you could probably find a shitload of recipes on Pinterest and all of them will say that they aRE thE BeST eVEr. Whatever, man. But my Oreo Fudge Brownies are tasty, chocolatey, decadent, and perfectly wonderful if you’ve got the craving and stumbled upon it somewhere on the websphere.
A solid weekend baking project for ya’ll to enjoy. My classic, crinkly fudge brownie layered with whole Oreo cookies, and topped with a sprinkling more. A chocolate fiend’s dream.
Ore-oh YEAH
Brownies are simple treats. Maybe that’s why I’m loving them so much. Though I’m also loving layer cakes, like I said, and I wouldn’t say that shit’s simple by comparison.
Anyway.
First: melt butter with chocolate chips until totally silky smooth. Whisk in some sugar and brown sugar – the small amount of the latter moistens the brownie’s texture even more.
In the meantime, beat the shit out of a few eggs until very frothy and foamy. Stream in your chocolatey-sugary mixture, then add some vanilla and instant coffee/espresso.
Next: flour, cocoa powder, and a bit of baking powder. Stir until just combined. Fold in some more chocolate chips.
Layer Player
Sequence your arrangement of brownie as follows: batter, Oreos, more batter.
To expand upon this. Spread half of that thick, gooey batter into a parchment-lined 9 x 9 inch baking pan. Line with a layer of whole Oreos – you should use about 16, and they shouldn’t overlap. Press the Oreos gently into the batter. Spread the remaining batter overtop, taking care not to move the Oreos around too much.
Finish by crushing a few more Oreos and sprinkling on top of your final batter layer. Bake this goodness up until the top is crinkly and the center is set, about 30-35 minutes. A wee bit underbaked is better than overbaked, so take those brownies out once the toothpick you use to gauge doneness has just a few crumbs attached.
Important! Plop the pan on top of a wire rack and let the brownies cool about 30 minutes. Else you’ll have a pile of slop instead of a nice square-ish brownie. After that duration, you have my express written consent to slice up those babies and enjoy! They’ll still be a bit warm on the inside. Divine.
Or, let the brownies cool completely – an hour or so should do the trick – slice ’em up, cover in a Tupperware or ziptop bag, and store for later. They’ll last about 5 days at room temp, a week in the fridge, and a few months in the freezer. FYI: frozen brownies are a gift from the gods.
Trust me, these babies will have you saying Ore-oh yes.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Down-ie for brownies:
oreo fudge brownies
Ingredients
- 10 tbsp butter
- 1 1/2 cups dark chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tbsp instant coffee or espresso (optional)
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 20 Oreo cookies
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper, leaving some to overhang the sides.
- In a microwave-safe bowl, melt the butter and 1 cup of chocolate chips for 1 minute. Stir until the bowl is no loner warm. If needed, heat an additional 20-30 seconds until totally smooth. Whisk in the sugars.
- In a large bowl, beat the eggs on medium-high speed until very frothy and bubbly, about 3-4 minutes. Lower the speed and mix in the butter and sugar mixture, then the vanilla and instant coffee (if using).
- Add the flour, cocoa powder, and baking powder. Mix until just combined. Fold in the remaining 1/2 cup of chocolate chips.
- Spread half of the brownie batter into the prepared baking pan. Add a layer of Oreos with no overlap (you should fit about 16). Spread the remaining batter overtop, covering the Oreos completely. Try not to let the cookies shift, so be gentle. Roughly crush the remaining Oreos and press overtop.
- Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Place the tray on a wire rack and let cool at least 30 minutes. Slice and serve!
