Oreo Brownies are so easy and a MILLION times more delicious than boxed brownie mix! Loaded with rich chocolate flavor, chocolate chips, and plenty of crushed Oreo cookies! Preheat your oven to 350 and bake these brownies today!
(95 grams) all-purpose flour
(43 grams) unsweetened Dutch-processed cocoa powder
(170 grams) unsalted butter
(35 grams) *oil
and 1/2 cups (300 grams) granulated sugar, divided
large eggs plus 1 egg yolk
(128 grams) semi-sweet chocolate chips
Oreo Cookies, roughly chopped
Preheat the oven to 350 degrees. Line a 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
In a large bowl, sift together the flour, salt, and cocoa powder. Set aside until needed.
In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
In a large mixing bowl, combine the eggs, egg yolk, and remaining sugar. Whisk until well combined, about 30 seconds. Stir in vanilla.
Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
Add in the dry ingredients and, using a rubber spatula, slowly stir until just combined.
Finally, fold in the chocolate chips and 1/2 of the Oreo cookies! *Do not over mix!
Scrape the batter into the prepared pan and smooth the top. Press the remaining Oreo cookies on top of the batter.
Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
Place the pan on a cooling rack and cool for at least 2 hours before slicing.
*Canola Oil, Vegetable Oil, or Liquified Coconut will work.
*Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
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Recipe by Ashley Manila at Baker by Nature: https://bakerbynature.com/oreo-brownies/