Description
These rich and fudgy Oreo Brownies combine classic brownie flavors with the crunchy, creamy texture of Double Stuf Oreos and chunks of milk chocolate. Perfectly moist with a deep chocolate taste from both unsweetened and black cocoa powders, these brownies are easy to prepare and make a delightful treat for parties or casual indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (227g, Kerrygold recommended)
- 2½ cups granulated sugar (500g, Domino recommended)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (Vital Farms recommended)
Dry Ingredients
- 1 cup all-purpose flour (130g, King Arthur recommended)
- ½ cup unsweetened cocoa powder (45g, Ghirardelli recommended)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-ins
- 8 ounces milk chocolate, chopped (half a Trader Joe’s Pound of Chocolate bar recommended)
- 12 Double Stuf Oreos (180g), divided (9 chopped for batter, 3 chopped for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×13-inch metal cake pan with parchment paper, making sure the parchment overlaps the edges for easy removal. Lightly spray the parchment with cooking spray. Use two sheets of parchment if needed for full coverage.
- Melt Butter and Combine with Sugar: In a heavy-bottomed saucepan, melt 1 cup of salted butter over low heat. Add 2½ cups granulated sugar and stir continuously until the mixture is smooth and emulsified with no separation of butter and sugar. Remove from heat and cool for 5 minutes, stirring frequently.
- 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 is visible.
- Incorporate Eggs: Beat in 5 large eggs one at a time, mixing thoroughly after each addition with a spatula or fork until fully incorporated.
- Combine 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 mixture using a rubber spatula just until no dry streaks remain.
- Add Oreo Pieces: Chop 9 of the Double Stuf Oreos and fold them gently into the brownie batter. Set aside the remaining 3 Oreos, chopped, for topping.
- Add Milk Chocolate: Chop the 8 ounces of milk chocolate roughly and fold most of it into the batter, reserving some for topping.
- Pour Batter and Add Toppings: Pour the batter into the prepared pan. Sprinkle the remaining chopped milk chocolate chunks and the reserved chopped Oreos evenly over the top.
- Bake: Bake the brownies in the preheated oven for 28 to 32 minutes. The brownies should be set at the edges with a slightly moist center.
- Cool and Slice: Allow the brownies to cool completely in the pan before removing. For clean cuts, use a plastic knife to slice into 24 squares.
Notes
- Make sure not to overmix the batter after adding the flour to keep the brownies fudgy and tender.
- Using parchment paper with overlapping edges helps remove the brownies easily without breaking.
- Cool brownies fully for the best texture before slicing.
- A plastic knife helps achieve cleaner, neater brownie slices.
- You can substitute milk chocolate with semi-sweet or dark chocolate depending on your taste preference.
- Chilling the batter briefly before baking can improve the brownie texture but is optional.
