Oreo Brownies

This recipe for Oreo Brownies is my all-time favorite brownies recipe! 

 Oreo Brownies

This recipe turns out a nice, sturdy brownie that’s perfect for swirling in chunks of candy or cookies. It works beautifully… every time! I seriously have used this base brownie recipe (originally from Ina Garten) for all of my mix-in brownies. They’re perfectly fudgy and delicious. You may not ever wish to have a boxed brownie again after you try these Oreo Brownies. 

🛒Ingredients needed:

• salted butter
• semisweet chocolate
• espresso powder
• eggs
• vanilla
• white sugar
• flour
• baking powder
• salt
• Oreos

✏️How to make Oreo Brownies:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. Preheat the oven to 350°F. Butter and flour 13x18x1-inch sheet pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, whisk together the flour, baking powder, and salt, then add to batter. Stir most of the broken cookies into the chocolate mixture (save a few for sprinkling on top). Then pour the brownie batter into the prepared baking pan and smooth the top with a rubber spatula. Sprinkle any reserved brownie pieces on top.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake as you want them to be fudgy! Let cool completely, then cover tightly and chill for several hours or overnight. Chilled brownies are easier to cut. Invert the chilled brownie pan onto a large cutting board, peel off the foil or parchment and cut into squares.

➡️Recipe Tips:

• The espresso powder is really a must. It brings out the flavor of the chocolate in a wonderful way. Sometimes espresso powder is tough to find… but you should have luck at your local market- do ask since they tend to tuck it away in places you wouldn’t think to look for it. I think mine was actually in the ‘international’ aisle, but sometimes it’s in the coffee aisle too.
• One thing you need to have for making my Oreo Brownies is a half sheet pan (cookie sheet with a rim) that is 13x18x1-inches.  This is also my go-to pan for cookie baking, and it works perfectly for these brownies.  I haven’t made them in any other size pan, so I’m afraid I cannot attest to how they would bake in another pan. If you don’t have half sheet pans, pick a couple of them up– you’ll use them for so many things!
• Do not skip the step of lining the pan with foil or parchment. It makes the brownies SO MUCH easier to get out of the pan.

✔️What to do with Oreo Brownies:

• The recipe makes a LOT of brownies, so you can easily make a pan of these and split it in half for two events!  AND you can steal a few extra for freezing into little zip baggies for your kid’s lunches.
• If it’s Halloween, you can use the Oreos with orange filling, or if it’s Christmas you can use red and green M&M’s! The possibilities are endless.
• This is also a terrific recipe for bake sales. I’m just going to keep telling you over and over again… this recipe for Oreo Brownies is the best brownie recipe out there. Everyone always, always loves them.

How to Store:

This recipe makes a lot of brownies, so store leftovers in an air-tight container for 2-3 days. They also freeze beautifully. So if it’s more than you want at the time, just pop them into zip baggies for ease of adding them to school lunches, or pack them in a freezer safe container to bring out when you have guests. 

❤️Why I love this recipe:

1. I’ve already gushed a lot about these brownies, so there’s all that! 😉
2. I’m not often a milk drinker, but somehow these brownies just call for a cool glass of milk. They bring me back to my childhood, only with a more sophisticated brownie.
3. It’s hard not to love a brownie that is such a crowd-pleaser. I never have any doubts when serving Oreo Brownies and you’ve got to love that!

Recipes with Oreos:

• Cookies and Cream Cheesecake Bars 
• Easy Oreo Mint Chip Ice Cream Cake 
• Strawberry Cookies and Cream Ice Cream 
• Oreo- Stuffed Chocolate Chip Cookies 
• Oreo and Caramel Stuffed Chocolate Chip Cookie Bars 

5 from 2 votes

Oreo Brownies

By RecipeGirl.com (adapted from Ina Garten)

I love this fudgy brownie recipe with big chunks of Oreo cookies added in!

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Servings: 40 brownies

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Ingredients

• ▢ 1 pound (4 sticks) salted butter
• ▢ 16 ounces semisweet chocolate (or chocolate chips)
• ▢ 2 tablespoons instant espresso powder
• ▢ 7 large eggs
• ▢ 2 tablespoons vanilla extract
• ▢ 2¼ cups granulated white sugar
• ▢ 1¼ cups all purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 4 cups (40 cookies) broken Oreos (I like the Double Stuffs!)

Instructions 

• Preheat the oven to 350°F. Butter and flour 13x18x1-inch sheet pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
• In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.
• In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
• In a medium bowl, whisk together the flour, baking powder, and salt, then add to batter. Stir most of the broken cookies into the chocolate mixture (save a few for sprinkling on top). Then pour the brownie batter into the prepared baking pan and smooth the top with a rubber spatula. Sprinkle any reserved brownie pieces on top.
• Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake as you want them to be fudgy! Let cool completely, then cover tightly and chill for several hours or overnight. Chilled brownies are easier to cut. Invert the chilled brownie pan onto a large cutting board, peel off the foil or parchment and cut into squares.

Notes

• These taste even better the second day.
• Try adding in different kinds of cookies or candy. I'm thinking Girl Scout Thin Mints would be good!
• These brownies freeze well.  Just pop them into zip baggies for ease of adding them to school lunches, or pack them in a freezer safe container to bring out when you have guests.

Nutrition

Serving: 1brownie, Calories: 294kcal, Carbohydrates: 32g, Protein: 3g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 239mg, Potassium: 131mg, Fiber: 1g, Sugar: 22g, Vitamin A: 337IU, Calcium: 37mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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