Easy Fudgy Oreo Brownies

When you crave deep chocolate comfort with a surprising bit of crunch, these easy fudge Oreo brownies are a surefire winner. Moist rich chocolatey bites are studded with cookies and just the right touch of goo. I love making these for casual gatherings or when my sweet tooth gets the best of me and the batch is foolproof even when baked with little helpers in the kitchen.

The first time I made these was for a weekend movie night and we devoured them before the film ended. Now they are my potluck signature and I always get requests for the recipe.

Ingredients

• Unsalted butter: Brings richness and helps the brownies set for that perfect dense bite. Grab a good quality butter for the best flavor.
• Semi sweet chocolate chips: Provide the main chocolate flavor and melting them gives you that signature shiny top. Go with a chip brand you’d eat on its own.
• White sugar and brown sugar: Together create the fudgy texture and a richer depth. The brown sugar adds notes of caramel.
• Eggs: Make everything luxuriously rich and help bind the brownies. Use large fresh eggs at room temperature for better incorporation.
• Vanilla extract: Adds warmth and enhances the chocolate flavor. Choose pure extract for fuller taste.
• Salt: Cuts through the sweetness and makes everything pop. Fine sea salt is easiest to mix in.
• All purpose flour: Brings structure while keeping things soft. Sift for a smoother batter.
• Cocoa powder: Amplifies the chocolate depth. Dutch process cocoa makes for a darker, richer brownie.
• Oreos: Are the star they add crunch and playful pops of cream. Fresh and crisp cookies will give the best texture.

Step by Step Instructions

Prepare the Chocolate Mixture:

Melt unsalted butter gently over low heat in a small saucepan then add semi sweet chocolate chips. Stir constantly until the mixture is glossy and smooth. Remove from heat and allow to cool so eggs will not scramble later.

Mix the Sugars:

In a large mixing bowl whisk together white sugar and brown sugar until any big lumps are gone and the mixture looks sandy and uniform.

Incorporate Wet Ingredients:

To the sugar add eggs vanilla extract and salt. Whisk steadily until the mixture appears glossy and a bit fluffy then carefully pour in the lukewarm melted chocolate mixture and blend completely.

Combine Dry Ingredients:

Sift in all purpose flour and cocoa powder a bit at a time. Gently fold with a spatula until just combined and there are no dry streaks or lumps left.

Add Oreos:

Roughly break Oreos into pieces with your hands or a bag and rolling pin. Fold them through the batter making sure every scoop gets a hit of cookie.

Preheat and Prepare:

Set the oven to three hundred fifty degrees Fahrenheit. Line an eight inch square baking dish with parchment paper so brownies lift out easily and have crisp edges.

Pour and Top:

Transfer the batter to the prepared dish and spread in an even layer. For more indulgence scatter extra chocolate chips and Oreos right on top.

Bake:

Slide the dish into the oven and bake for about thirty minutes. Insert a toothpick in the center it should come out with moist crumbs for a fudge effect or clean for a cakier slice.

Cool and Serve:

Let the brownies cool in the dish for at least twenty minutes so they set nicely. Cut into squares when they are no longer hot and lift carefully with a spatula.

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My favorite touch is adding extra crushed Oreos to the top so every bite is bursting with cookies. My family jokes if you sneak in peanut butter chips or swirl in caramel nobody will notice any leftovers because there will not be any.

Storage Tips

Once fully cooled store these brownies in an airtight container at room temperature for up to three days. If you want to keep them longer refrigerate for up to a week or freeze individually wrapped squares for a last minute treat. For serving from the fridge or freezer let them come to room temperature or microwave briefly so they return to that gooey fudge consistency.

Ingredient Substitutions

If you run out of semi sweet chocolate chips try dark or milk chocolate chips for a different twist. Gluten free all purpose flour can replace the regular flour for a celiac safe option. Vegan butter and a popular egg substitute can work if you need a dairy or egg free version but expect the texture to be a bit different.

Serving Suggestions

Top a warm square with vanilla ice cream and a drizzle of caramel for an instant dessert classic. I also love pairing these with a hot mug of coffee or a glass of cold milk. They make a cute base for mini ice cream sandwiches if you slice them extra thin.

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Brownies and Cookie Lore

Brownies have been an American staple since the early twentieth century and combining them with cookies like Oreos is a playful twist that always feels nostalgic. Rolling cookies into brownies is a trick I learned from bake sales and it never fails to make both adults and kids smile.

Frequently Asked Questions About the Recipe

→ How can I achieve an extra fudgy texture?

To enhance fudginess, avoid overbaking and check for moist crumbs on the toothpick. Using both melted chocolate and cocoa also boosts that gooey interior.

→ What’s the best way to crush Oreos for brownies?

Roughly crush Oreos by hand or in a sealed bag with a rolling pin. Larger pieces retain crunch and create better texture in the batter.

→ Can I substitute the chocolate chips with another type?

Yes, dark or milk chocolate chips work if you prefer a more or less intense chocolate flavor. Adjust sweetness to taste when swapping chips.

→ How should I serve these brownies for best flavor?

Let brownies cool in the dish, then slice and serve at room temperature for a dense, fudgy bite. A scoop of ice cream pairs well with warm pieces.

→ Can these brownies be stored for later?

Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. They also freeze well for future treats.