Description
These decadent Oreo Brownies combine rich, fudgy chocolate with crunchy Oreo cookie chunks for an irresistible treat. Perfect for chocolate lovers and Oreos fans alike, these brownies feature a moist, cocoa-filled batter studded with chocolate chips and Oreo pieces, baked to perfection with a slightly underbaked center for maximum gooeyness.
Ingredients
Scale
Brownie Batter
- 3/4 cup unsalted butter (1 1/2 sticks), melted
- 3 Tablespoons vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 15 Oreo cookies, roughly chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, ensuring the paper extends over the edges to easily lift the brownies after baking.
- Combine Butter, Oil, and Sugar: In a large mixing bowl, pour the melted butter. Add the vegetable oil and granulated sugar, stirring until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the eggs and egg yolk one at a time to the bowl, whisking thoroughly after each addition to incorporate air and ensure a smooth batter. Stir in the vanilla extract for flavor.
- Incorporate Dry Ingredients: Sift together the flour, cocoa powder, and salt to remove lumps. Gently fold these dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until combined to avoid overworking.
- Mix in Chocolate Chips and Oreos: Stir in half of the chocolate chips and half of the chopped Oreo cookies, distributing them evenly throughout the batter for bursts of flavor.
- Prepare for Baking: Pour the batter into the lined baking pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips and chopped Oreos on top, pressing them gently into the batter without fully submerging.
- Bake the Brownies: Place the pan in the preheated oven and bake for 35 to 40 minutes. The brownie edges should be firm, and the center should appear slightly underbaked. A toothpick inserted in the center should come out with a few moist crumbs, indicating perfect gooeyness.
- Cool and Serve: Remove the brownies from the oven and allow them to cool in the pan for at least 20 minutes. Use the parchment paper overhang to lift the brownies out of the pan, transfer to a cutting board, slice into 12 pieces, and serve.
Notes
- For best texture, avoid overmixing the batter once the dry ingredients are added.
- Use room temperature eggs to ensure better mixing and texture.
- The slightly underbaked center gives the brownie a fudgy consistency; adjust baking time if you prefer a more cake-like texture.
- You can refrigerate the brownies after cooling to make cutting easier and enhance flavor melding.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate to keep fresh longer.
