Easy Fudgy Oreo Brownies

These decadent Oreo brownies combine fudgy chocolate richness with the delightful crunch and creaminess of Oreo cookies, making them a guaranteed hit for any chocolate lover in your life.

I made this batch when I needed a quick dessert for friends dropping by and now they ask for the full tray every visit. My family cannot keep their hands off the crispy Oreo-studded top.

Ingredients

• Unsalted butter: Gives the brownies their melt in your mouth texture Always choose fresh unsalted butter so you can control the salt level
• Semi sweet chocolate chips: The base of the fudgy richness Use good quality chocolate chips for best flavor and smooth melting
• White sugar: Adds sweetness and contributes to the shiny crackly top Look for fine granulated sugar for even dissolving
• Brown sugar: Boosts moisture and imparts a caramel like flavor Soft and fresh brown sugar makes a difference
• Eggs: Binds everything together and adds extra fudginess Use room temperature eggs for best results
• Vanilla extract: Enhances all the chocolate notes Pure vanilla always wins
• Salt: Balances the sweetness and sharpens the chocolate flavors
• All purpose flour: Gives the brownies just enough structure Make sure your flour is fresh and sifted to avoid lumps
• Cocoa powder: Deepens the chocolate flavor Choose high quality unsweetened cocoa powder for best color and richness
• Oreo cookies: The showstopper here Crush them up for texture in every single bite Fresh Oreos hold their crunch

Step-by-Step Instructions

Prepare the Chocolate Mixture:

In a small saucepan over low heat melt the unsalted butter slowly so it does not scorch Add the semi sweet chocolate chips once the butter is melted Stir nonstop with a spatula until the chocolate chips are fully melted and the mixture is luxurious and glossy Remove from the heat allowing it to cool until just warm This step is key to super dense brownies

Mix the Sugars:

In a large mixing bowl whisk the white sugar and packed brown sugar together until you do not see any clumps The mixture should become airy and blended which helps achieve that irresistible crust

Incorporate Wet Ingredients:

Add eggs vanilla extract and salt into the sugar mixture Whisk vigorously until the batter thickens slightly and looks a bit pale Slowly pour in the warm chocolate butter mixture and whisk until totally smooth and shiny

Combine Dry Ingredients:

Sift the all purpose flour and cocoa powder right into the wet mix This keeps any dry pockets from forming With a spatula fold the mixture gently just until you see no more dry streaks The batter should look thick and uniform

Add Oreos:

Roughly crush the Oreo cookies by hand or with a rolling pin so you get both big and small pieces Fold these into your batter making sure they are evenly mixed for bites filled with Oreo crunch and creaminess

Preheat and Prepare:

Turn the oven to 350 degrees Fahrenheit Line an eight inch square baking pan with parchment paper so the brownies are easy to lift and clean up

Pour and Top:

Spread your batter in the lined baking pan and smooth the surface For extra indulgence add a layer of chopped Oreos and a handful of chocolate chips on the top pressing lightly into the batter

Bake:

Bake for about thirty minutes Check with a toothpick at the center It should come out with moist crumbs for extra fudgy brownies or almost clean for a more cake like brownie Set the timer so you do not overbake

Cool and Serve:

Let the brownies cool in the pan for at least twenty minutes This helps them firm up for easier slicing Cut into neat squares and get ready for rave reviews

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The magic of these brownies lies in the combination of melted chocolate and cocoa powder Every time I crush up the Oreos I remember my kids sneaking extra cookies for themselves before they ever hit the batter

Storage Tips

Store leftover Oreo brownies in an airtight container at room temperature for up to three days If you want them to last longer keep them in the fridge for up to a week and let come to room temp or microwave for ten seconds before enjoying If you want that just baked taste you can also freeze them for up to two months

Ingredient Substitutions

If you run out of semi sweet chocolate chips dark chocolate chips or a baking bar chopped into pieces will work as a substitute You can use regular cocoa powder or Dutch processed for a deeper color If you want a gluten free treat swap the all purpose flour for a trusted gluten free blend

Serving Suggestions

Brownies are delicious all on their own but try serving them slightly warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce For a crowd I love cutting them into small squares for party platters or packing them into lunchboxes for a midday pick me up

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Cultural and Historical Context

Brownies were first dreamed up in America in the late 1800s and have since become a universal bake sale favorite Adding Oreos is a playful twist on the classic and makes each piece feel a little like childhood and celebration all at once

Frequently Asked Questions

→ How can I achieve extra fudgy brownies?

Bake until a toothpick comes out with a few moist crumbs rather than clean. Avoid overbaking to preserve dense, gooey texture.

→ Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate chips will yield a richer, deeper chocolate flavor. Adjust sugar levels if you prefer a less sweet treat.

→ How should I fold in Oreos for best results?

Roughly crush Oreos and gently fold them into the batter to ensure even distribution and maintain some texture in the finished brownies.

→ Is it necessary to line the baking dish with parchment paper?

Lining with parchment ensures easy removal and prevents sticking, helping you achieve clean, uniform brownie squares.

→ What’s the best way to serve these brownies?

Let brownies cool in the pan for at least 20 minutes before slicing, then serve as-is or with a scoop of vanilla ice cream for extra indulgence.