Oreo Brownies

4.65 from 14 votes

These gooey, fudgy Oreo Brownies are rich in chocolate with crunchy biscuit deliciousness. They’re also so easy to make at home.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Family Food

Servings:

Ingredients

150 g Dark chocolate
80 g Milk chocolate
180 g Salted butter
200 g Soft light brown sugar
3 Eggs
175 g Plain flour (all-purpose flour)
2 tbsp Cocoa powder
1/2 tsp Fine sea salt
150 g Oreos Roughly chopped into quarters

Metric - Imperial

Instructions

Prepare: Preheat the oven to 160°C fan/180°C/350°F/Gas Mark 4 and line a 20x20cm cake tin with parchment paper.
Melt the chocolate and butter: Add the chocolate chips and butter to a heatproof bowl and melt together in short bursts in the microwave, stirring between each burst until smooth. Leave to cool for a few minutes. (You can also do this in a bowl sitting on top of a pan with a few centimetres of simmering water, just make sure the water doesn’t touch the bottom of the bowl.)
First whisk: In a separate large bowl, whisk the sugar, eggs and vanilla together with a handheld whisk for 2-3 minutes until the mixture is smooth and almost foamy.
Combine: Whisk in the chocolate and butter mixture then fold in the flour, cocoa powder and salt. (Stop mixing when there are no pockets of flour left, don’t over mix.)
Oreos in: Gently stir most of the Oreos into the batter.
Into the tin: Spoon into the lined tin and spread out. Scatter over the rest of the Oreos (this makes sure you get lots of Oreo in each bite.)
Bake: Bake for 30-35 minutes. You need to keep an eye on your brownies towards the end of the baking time. They should have set edges and top but a skewer will come out of the middle with a few crumbs on it - not completely clean.
Cool: Leave to cool completely in the tin before slicing.

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Notes

Don’t overmix! Be careful not to overmix the batter as this can cause your brownies to be more cakey than we’d like.

Don’t overbake! Make sure you keep an eye on them towards the end of the baking time. They should have set edges and top but a skewer will come out of the middle with a few crumbs on it, not completely clean. Be sure to resist and let them cool down fully before cutting. They will fall into a mess if you cut them before they are cold!

Size of tin: 20x20 cake tin.

Servings: The images here show them in a batch of 9, but you can make more by making the squares smaller when you slice them (or make bigger, fewer ones if you prefer!)

Storing: If you keep the brownies in an airtight tin they will stay fresh for up to 5 days. There is no need to refrigerate them. You can also freeze them in portions. When they are completely cool, wrap in baking paper and freeze for up to 3 months. Defrost at room temperature.

Nutrition