Brownies come in so many different forms and are one of those really personal things, like how you take your coffee. Some people love cake like brownies that are fluffy and have frosting. Other people love dense, chewy brownies with the shiny tops. And all the other variants in between. I am personally a chewy, dense brownie person. I’m not opposed to frosting though. 🙂 If my brownie is even remotely cake like in texture though, just give me the cake because that is what I will want when eating it. Oreo brownies are just what they sound like. Delicious brownies, filled with a layer of Oreos and Oreo chunks.
These brownies are dense, chewy, with a shiny top, deep chocolate flavor, studded with chocolate chips or chunks, or in this case Oreos. Yum! This is my all time favorite brownie recipe. Another fun and super delicious variation on this recipe is to replace the chocolate chips with Oreo’s AND Reese’s PB cups. Yes, I said both. They are insane, but SO good like that. I will give the variations in the recipe so you can try and see what you think!
If I’m making the basic version, my number one preference for the chocolate mixed into these is Ghirardelli milk chocolate chips. They are also super good with rough chopped Lindt or Ghirardelli dark chocolate, which was how I originally made them. They also have a big dose of cocoa powder, which helps give them their major chocolate flavor.
These brownies store great in the freezer, and I know it sounds weird but my kids and I like to eat them straight out of the freezer. They are really good frozen too. 🙂
Oreo Brownies (with variations)
- 1/3 cup dutch processed cocoa powder
- 1 1/2 tsp instant espresso optional
- 1/2 cup plus 2 tbsp boiling water
- 2 oz unsweetened chocolate chopped
- 4 tbsp unsalted butter
- 1/2 cup plus 2 tbsp vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla
- 2 1/2 cups sugar
- 1 3/4 cups AP flour
- 3/4 tsp salt
- 6 oz dark chocolate or chocolate chips
- 16 or 32 Oreos if making the variation
- 16 Reese's PB cups if making the variation
- Line a 9×13 pan with parchment paper or foil. If using foil spray with cooking spray or baker's joy. Adjust oven rack to lowest position and heat to 350.
- In a large bowl, whisk the espresso powder, cocoa powder and boiling water until smooth. Add the chopped unsweetened chocolate and whisk until combined.
- Whisk in the melted butter and oil. The mixture will look curdled at this point and that is ok.
- Add the eggs, yolks, salt, and vanilla and whisk.
- Whisk in the sugar and keep whisking until it is fully incorporated. It helps to whisk and then let the batter rest, and then whisk again to let the sugar dissolve a bit.
- Add the flour and use a rubber spatula to gently fold in the flour. When you can still see some white streaks, add the chocolate chips or chunks and keep folding until it is combined but don't over mix.
- Pour into the prepared pan and bake until a toothpick inserted half way between the center and the edge is clean or has a few cooked crumbs attached. Brownies are best when they are slightly under baked, so you do not want to over bake these. Depending on your oven this can be anywhere from 20-35 minutes so keep an eye on them.
- Transfer to a rack to cool for 90 minutes. Remove from pan and let fully cool. Cut into squares.
- If making the variation with both oreos and pb cups, slightly crush the oreos and mix half into the brownie batter before pouring into the pan. Spread half the batter in the pan, top with the pb cups and then spread the other half over the top. Sprinkle the other half of the oreos on top and bake.
- If making just the oreo variation like these I made today, crush 16 of the oreos and keep 16 whole. Mix half the crushed in with the brownie batter and layer the other 16 in between layers of batter like instructed for the pb cups. Then top the brownies with the rest of the crushed oreos.