Fudgy Oreo Brownies

Ingredients

• 0.75 cup Unsalted butter (melted and warm)
• 1 cup Granulated sugar
• 0.5 cup Light brown sugar (packed)
• 2 Eggs (large, room temperature)
• 2 tsp Vanilla extract
• 0.75 cup All-purpose flour
• 0.75 cup Dutch-process cocoa powder
• 0.5 tsp Salt
• 15 Oreo cookies (chopped, plus extra for topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   In a large mixing bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk vigorously for 1-2 minutes until the mixture is well combined and slightly pale.

3. 3

   Add the eggs and vanilla extract to the butter mixture. Whisk again for another 2 minutes; this helps create that signature crackly brownie top.

4. 4

   Sift in the all-purpose flour, Dutch-process cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula just until no streaks of flour remain. Do not overmix.

5. 5

   Gently fold in the chopped Oreo cookies until evenly distributed throughout the batter.

6. 6

   Pour the batter into the prepared baking pan and spread it into an even layer. Press additional Oreo pieces onto the top of the batter if desired.

7. 7

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

8. 8

   Allow the brownies to cool completely in the pan before lifting them out by the parchment paper and slicing into squares.

Notes

For the best texture, ensure your eggs are at room temperature so they emulsify properly with the butter. Using Dutch-process cocoa powder is recommended for a deeper, darker chocolate flavor that complements the Oreos.

Nutrition per serving

• dessert
• brownies
• chocolate
• oreos
• baking
• kid-friendly
• fudgy