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If you're wild about chocolate, these super gooey Oreo brownies seriously hit the spot. They're extra rich, packed with big chunks of cookies, and simple enough for those hectic evenings. Honestly, when I bring these to a party, they vanish in minutes.
This bake started as a last-second snack for a movie night. After that, my friends always ask if I brought a batch—sometimes straight from the oven, others stashed in their lunchboxes for later.
Amazing Ingredients
- Oreos: They're the best part—smash 'em up for big chewy pieces. Classic or double-stuffed work. Uneven bits give you the best texture.
- Cocoa powder: Want them extra chocolatey? Go for Dutch or natural cocoa, but the darker, the more chocolate flavor you'll get.
- All purpose flour: Just toss in enough flour to bring the batter together. If yours looks lumpy, it might be time for a fresh bag.
- Salt: Brings out the chocolate and helps tame the sweet. Sea salt gives it a little extra boost if you've got it.
- Vanilla extract: Gives the chocolate that lovely aroma. Splash in the good stuff if you can.
- Eggs: Room temp, always. They give the bars that dense fudgy bite and hold it all together.
- Brown sugar: Adds chew and a hint of caramel from all that molasses. You'll notice it stays moist, too.
- White sugar: For that crackly brownie top, go with superfine so it melts in smoothly.
- Semi sweet chocolate chips: Melt these right into the batter for that deep cocoa hit. Shiny chips have the brightest flavor.
- Unsalted butter: Gives you that glossy crust and rich flavor. If you can, try European for melt-in-your-mouth taste.
Irresistible Step-by-Step
- Chill and Serve:
- Cool your brownies in the pan, waiting at least 20 minutes. This makes them hold together and keep that gooey center. Slice 'em while they're still just a bit warm, or after they've sat for a bit.
- Bake:
- Pop your pan onto the oven's middle rack and bake around 30 minutes. Start peeking at 25. A toothpick poked in the middle should come out with a few sticky crumbs for fudgy bars or clean if you like them more cake-like.
- Pour and Top:
- Pour the batter into your parchment-lined square pan then spread it flat. For extra chocolate puddles, toss a few more chocolate chips and Oreo chunks over the top before baking.
- Preheat and Prepare:
- Switch your oven on to a real 350 degrees F. Line that 8-inch square pan with parchment, giving a little extra so you can lift the bars out easily once done.
- Add Oreos:
- Dump in the chunky Oreos and stir just until you see cookies everywhere. Don’t over-mix—you want big bites!
- Combine Dry Ingredients:
- Now gently fold in your cocoa and flour, going slow so you don’t knock out the shine. You’re after a thick, smooth batter with no dry patches.
- Incorporate Wet Ingredients:
- Mix in your eggs, vanilla, and salt into the sugar until things get thick and slightly lighter. Pour the melted chocolate-butter in next, blending until it looks lush.
- Mix the Sugars:
- Start by whisking together brown and white sugars in a big bowl until there aren’t any sugar lumps left.
- Prepare the Chocolate Mixture:
- Slowly melt butter on low. Stir in chocolate chips till glossy, smooth, and totally melted. Pull it off the heat so it doesn’t scramble the eggs later.
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Baking with Oreos is my favorite because they're super crunchy and always stay big after baking. My cousin and I used to smash cookies for brownies, and the tray was always empty before the evening was over. There's just something so right about fudgy chocolate and creamy cookie pieces together.
Storage hints
Give brownies a chance to cool all the way so they don’t get gummy inside the container. Pop them in a sealed box and leave on your counter for about three days. To keep them longer, refrigerate and warm them up before you eat. You can also wrap and freeze each square—heat them up straight from the freezer for a next-level treat.
Swaps and tweaks
If you want a toastier taste, use dark brown sugar. Need gluten-free? Sub in a cup-for-cup blend—you won't even notice. For a milder bar, use milk chocolate chips, or try funky sandwich cookie flavors instead of original Oreos for a twist.
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Best ways to serve
You can totally snack on these as is, but they get extra awesome warmed and topped with ice cream or a pour of salted caramel. They’re especially good warmed up so the chips are soft. A big glass of cold milk on the side? Classic combo!
Fun background
Brownies have been a favorite in American kitchens since the early 1900s. Swapping in Oreos makes them feel modern and playful. It’s the perfect mash-up of beloved packaged cookies and good old home baking that takes you back.
Frequently Asked Questions About Recipes
- → Can I make the brownies extra soft in the middle?
Yep! Just pull them from the oven while they’re still a little gooey—look for sticky crumbs on your toothpick, not a dry tip.
- → Is it okay to swap out Oreos for another treat?
Go for it! You can mix in whatever cookie or biscuit you like best for a fun twist.
- → Do I need to use unsalted butter, or does it matter?
Using unsalted is best since you get to pick how salty you want it.
- → Got tricks for neat brownie cuts?
Chill the brownies all the way, then run a sharp knife through. Clean the blade after each slice for tidy squares.
- → How do I keep brownies fresh after baking?
Store them at room temp in anything that closes tight—like a food container. They'll taste great for about three days.
- → Is it possible to save them in the freezer?
You bet. Wrap each piece on its own and stash them for a couple months. When you're ready, just leave them out to thaw.