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Yields:
24 serving(s)
Prep Time:
20 mins
Total Time:
50 mins
Cookies and cream fans, you're looking at your new favorite brownie. These chocolaty treats are made with Dutch process cocoa powder, chocolate chips, and lots of crushed cookies, so they're deeply rich and fudgy. In fact, you may need a swig of milk between each bite! If you prefer a sweeter version, try swapping milk chocolate chips for semisweet. These brownies make one of the best Valentine's Day treats for the Oreo lover in your life. Want to take dessert up a notch? Use them as the base for this epic ice cream sundae!
Are there Oreo cookies in Oreo brownies?
Oh, yes. This recipe has chopped up Oreos in the batter and on top of the brownies! While the original Oreo flavor is wonderful, there are plenty of creme sandwich cookies out there with flavors that will work wonderfully in this recipe. These brownies would be great with mint Oreos, peanut butter Oreos, or one of the colorful holiday-themed cookies—any Oreo desserts, really!
Do you need to use Dutch process cocoa powder to make Oreo brownies?
In this recipe, Dutch process cocoa is used for its deeper, richer taste, but you can use regular unsweetened cocoa if that's all you have on hand. The difference between Dutch process cocoa powder and regular unsweetened cocoa is that Dutch process cocoa is treated with alkali which helps reduce the acidity of natural cocoa. This results in a richly colored cocoa powder that is less sharp tasting. It has emerged as a popular alternative to the classic unsweetened or natural cocoa powder, and produces even better homemade brownies.
How do you store Oreo brownies?
Place them in an airtight container and store at room temperature for up to three days. The brownies can also be frozen for up to one month. Let them thaw at room temperature before serving.
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Ingredients
- 1 1/4 cups
unsalted butter, cubed
- 1 1/2 cups
granulated sugar
- 1 1/4 cups
firmly packed light brown sugar
- 1 3/4 cups
all-purpose flour
- 1 1/2 cups
Dutch process cocoa powder, sifted
- 1 tsp.
kosher salt
- 1 tsp.
instant espresso powder (optional)
- 5
large eggs, room temperature
- 1 Tbsp.
vanilla extract
- 1 cup
semisweet chocolate chips
- 30
Oreo sandwich cookies, lightly crushed and divided
Baking spray with flour
Directions
- Step 1Preheat the oven to 350ºF.
- Step 2In a large microwave-safe bowl, place the butter. Heat the butter in the microwave until melted, 30 seconds to 1 minute. Whisk in the granulated sugar and the brown sugar until well-combined. Place the bowl back in the microwave for 1 minute more. Whisk until the sugar melts slightly and becomes shiny. Allow to cool slightly.
- Step 3In a medium bowl, whisk together the flour, cocoa powder, salt, and espresso powder, if using. Set aside.
- Step 4Whisk the eggs into the cooled butter mixture, 1 at a time, and add the vanilla. Gradually add the dry ingredients to the butter mixture, stirring just until combined. Fold in the chocolate chips and three-quarters of the crushed Oreos.
- Step 5Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the pan and spread evenly. Top the brownies with the remaining one-fourth of the Oreos.
- Step 6Bake until a toothpick inserted in the center comes out with a few moist crumbs, 40 minutes for moist, fudgy brownies or up to 50 minutes for chewy, cakey brownies. Let cool completely in the pan.
- Step 7Slice into squares and enjoy!
Tip: These can be made a day in advance so they can fully cool for an easier slice. Store the brownies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month.
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