These have earned this title! An irresistible combination of chewy, cocoa, and crunchy all in one bite. Needless to say, the best thing since Oreo’s!
There is a science to a fudgy versus chewy brownies with a few swaps in ingredients you can easily turn a chewy brownie fudgy and fudgy brownie chewy. That is what I did here with my signature Gooey Cocoa Brownie that offers a loose, wet crumb and a favorite in this kitchen!
The Oreo brownies size up to the fudgy in taste but the texture is different leaving you with a medium loose crumb for a break down in texure when you bite into it. Meaning, it doesn’t stick to the roof of your mouth so much like the fudgy one’s do.
The key is to not over bake. With the Oreos, you will notice at 27 minutes there will be some sizzling. That is just the oil in the cream filling dissipating. Not to worry, your brownies are officially done at 27-28 minutes. Trust me!
Line your 9×9 baking pan with parchment, you get the perfect edges every time and calls for less clean up AND easier to cut the brownies. They are delicate so treat them with care!
You will spread half the batter on the bottom, the amount of Oreo’s in your layer will be 9-13. How ever many you want if you are using the standard size and then dollop the other half of the batter on top. Crushed as many Oreo’s as you like on top and gently press down into batter. This way they are in the batter rather than floating on top because they will not sink without your light press.
Enjoy with cold milk, glass of red wine, or for me…champagne with my first brownie followed by Bulleit bourbon with my second one. Don’t judge me 😉
Get-Ya Self A Man Oreo Brownies
Ingredients
- 8 ounces bittersweet chocolate
- 1/4 cup butter
- 1/4 cup olive oil
- 1/4 teaspoon salt
- Dash espresso powder (optional)
- 1/2 cup granulated sugar
- 2 large eggs + 1 yolk
- 1 teaspoon vanilla extract
- 8 tablespoons all-purpose flour*
- 2 tablespoon Dutch-processed unsweetened cocoa powder**
- 15-24 Oreos***
Directions
- Pre-heat oven to 350 degrees F. Line 9×9 baking pan with parchment paper.
- In a large sauce pan, over Lo heat, melt butter, chocolate, and oil together until smooth. Whisk in espresso powder and salt.
- Whisk in sugar.
- Whisking quickly, add one egg at a time and then the yolk.
- Fold in flour and cocoa powder.
- Pour half the batter into the bottom of your prepared sheet. Arrange Oreo’s (as many can fit or 3 rows of 3) on top. Dollop the rest of the batter over the Oreo’s.
- Crush, or snack, any remaining Oreo’s on top and gently press down.
- Bake 27-28 minutes.
- Remove from oven and set on a hot pad or dish cloth. Let cool all the way to room temperature! Best over night.
*Gluten-free swap, use Bob’s Red Mill 1:1 Baking Flour
**Use regular unsweetened cocoa powder if you do not want to use Dutch processed. The difference is a richer taste and a slight difference in color.
***Gluten Free Oreo swap: Glutino Cookies are a great use!
If not cookies are being used, use your favorite vegan butter and chocolate to keep these dairy free!