Fudgy Oreo Brownies
Fudgy Oreo Brownies come together in no time, with basic pantry ingredients! These thick, fudgy brownies will rival any box mix you’ve ever had. Every bite is full of crunchy oreo pieces and melty chocolate chips!
Servings: 12 to 16 brownies
Ingredients
- 10 tbsp salted butter, cubed 140 grams
- 4 ounces semi-sweet chocolate, chopped Chocolate chips work, too. 113 grams
- 1/4 cup vegetable oil 56 grams
- 3/4 cup cocoa powder 63 grams
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar 158 grams
- 1 and 1/2 cups powdered sugar 174 grams
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour, spooned & leveled or weighed out 65 grams
- pinch of espresso powder optional
- 1 cup semi-sweet chocolate chips You can omit this, but it does create delightful pockets of melted chocolate in each brownie! 200 grams
- 14 whole oreos, roughly chopped Plus a few extra for topping
Instructions
- Prep: Preheat your oven to 350℉. Spray a 9x13 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later).
- Make the Chocolate Mixture: Melt together the butter and chocolate in a medium bowl, in 30-second intervals, stirring between each until completely smooth. Whisk in the vegetable oil and cocoa powder. Set aside to cool.10 tbsp salted butter, cubed, 4 ounces semi-sweet chocolate, chopped, 1/4 cup vegetable oil, 3/4 cup cocoa powder
- Make the Brownie Batter: In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers - if it's completely smooth, you're good! If you feel sugar granules, keep whisking.) Next, whisk in the powdered sugar, vanilla, and salt.3 large eggs, at room temperature , 1 large egg yolk, at room temperature , 3/4 cup granulated sugar , 1 and 1/2 cups powdered sugar , 2 tsp vanilla extract , 1/4 tsp salt
- Finish the Batter: Then, check that the chocolate mixture is at room temperature, and whisk it into the bowl of eggs and sugar. Fold in the flour & espresso powder, then the chocolate chips and oreo pieces. Add extra chocolate chips and oreo pieces on top of the brownie batter.1/2 cup all-purpose flour, spooned & leveled or weighed out , pinch of espresso powder, 1 cup semi-sweet chocolate chips, 14 whole oreos, roughly chopped
- Bake: Pour the batter into your prepared pan, and bake for 16 to 21 minutes. The center will have the *slightest* wobble when you move the pan, and the outer edges will appear set. The top will be shiny, and a toothpick inserted into the center will have some thick batter, with a smattering of moist crumbs. A toothpick inserted into the edge will be nearly clean. The internal temp of the center of the brownies (without touching the bottom of the pan) will be 208 to 218 degrees F. Don't over bake! I promise these will set up to the perfect fudgy (but not raw) texture as they cool. Note: If you're worried about under baked brownies, use an instant read thermometer to check that they're over 160℉. Anything over this temp is safe to eat as this is the temp at which flour & eggs become safe to eat.
- Serve & Store: Let the brownies cool in the pan on a wire rack for about 1 hour & 20 minutes before slicing and enjoying. Use a large, sharp knife & wipe it or run it under hot water between each slice for neat brownies! Store leftover brownies, cooled, in an airtight container at room temperature for 3-4 days. I highly recommend warming leftover slices back up in the microwave for maximum gooeyness!
Notes
Oreos: Feel free to use whatever flavor that you like best! We love dark chocolate and peanut butter, along with the original ones!
Nutrition
Serving: 1brownie | Calories: 433kcal | Carbohydrates: 48g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 151mg | Potassium: 252mg | Fiber: 4g | Sugar: 37g | Vitamin A: 392IU | Calcium: 35mg | Iron: 3mg