posted in Block Party

Oreo Brownies

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

Oreo Brownies
This fudgy brownie recipe turns out a nice, sturdy brownie- perfect for swirling in chunks of candy or cookies.  I seriously have used this base brownie recipe (originally from Ina Garten) for all of my mix-in brownies.  They’re perfectly fudgy and sturdy.  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.

Oreo Brownies Recipe

This is also a terrific recipe for bake sales.  I’m just going to keep telling you over and over again… this recipe is the best brownie recipe out there.  Everyone always, always loves them.

One thing you do need to have:  a half sheet pan (cookie sheet with a rim) that is 13x18x1-inches.  This is my go-to pan anyways for cookie baking, but it works perfectly for these brownies.  I haven’t made them in any other size pan, so I’m afraid I can’t attest to how they would bake in any other pan.  If you don’t have half sheet pans, pick a couple of them up– you’ll use them for so many things!

Yield: 40 brownies (or more!)

Prep Time: 30 minutes

Cook Time: 30 minutes

Oreo Brownies

Ingredients:

  • 1 pound (4 sticks) unsalted butter
  • 16 ounces semi-sweet chocolate (or chocolate chips)
  • 6 ounces unsweetened chocolate, chopped
  • 2 Tablespoons instant espresso powder
  • 7 large eggs
  • 2 tablespoons vanilla extract
  • 2 1/4 cups granulated white sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 cups (40 cookies) broken Oreos (1 package + a little more- I like Double Stuff!)

Directions:

  1. Preheat 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.

Tips:

*These taste even better the second day. *Try adding in different kinds of cookies or candy. I'm thinking Girl Scout Thin Mints next time!
*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.
SOURCE: RecipeGirl.com (Adapted from Ina Garten)

Here are a few more recipes using Oreos that you might enjoy:

14 Responses to “Oreo Brownies”

  1. postedFeb 29, 2012 1:58 AM
    Lorraine

    I am looking for a good dense brownie to make brownies on a stick that look like the retangular popsicles. I would probably omit the cookies. Perhaps, the espresso powder, since they are for kids??
    I’m wanting to make sure I will have no problems keeping then on the stick as I decorate them, is why I’m looking for such a dense brownie. Do you recomend this recipe for what I’m trying to do?? Thank you!

    • February 29th, 2012 @ 8:45 AM

      Yes, I believe this recipe might work for what you need!

  2. postedMay 21, 2012 4:40 PM

    What exactly does one have to do in the second step? Do you get just double- pan the chocolate and butter? Like with two pans- one filled with water, directly on the stove, and the other set on top of it holding the butter and chocolate

    • May 22nd, 2012 @ 7:07 AM

      You need to melt the chocolate without burning it. You can either use a the top of a double boiler, or if you don’t have that, put an inch of water in a large saucepan and bring it to a simmer, then set a heatproof bowl on top of the pan with the chocolate in it and let it melt.

  3. postedFeb 9, 2015 12:31 PM
    Carolyn

    I would like to make these for an elementary school class for Valentine’s Day. Is the Espresso flavor noticeable, such that kids would not like the taste? Can it be omitted without problem? Thank you.

    • February 10th, 2015 @ 8:07 AM

      It will be fine to leave it out for the kids :)

  4. postedFeb 14, 2015 5:24 PM
    Amy

    These are unbelievably good brownies! I made them without Oreos and in a heart muffin shaped silicone pan for Valentine’s Day. Everyone loved them!

  5. postedFeb 22, 2015 6:40 PM
    Kimberly Lewis

    So good!   Oreo’s are the best invention. Great recipe!   Thank you! 

  6. postedMay 7, 2015 6:15 AM

    Sounds so delicious!

  7. postedMay 7, 2015 7:04 AM

    Fudgy brownies are the best! Add oreos to them and who can resist? No one, that’s who :)

  8. postedMay 7, 2015 12:17 PM

    They look incredible!! The fact that it’s an Ina base recipe originally makes them almost guaranteed to be out of this world amazing! 

  9. postedMay 7, 2015 6:31 PM

    Lori,
    Love the look of these brownies.  Yum
    Annamaria

  10. postedMay 13, 2015 5:04 PM

    I stumbled across this Oreo fudge brownies recipe after I came here looking for some new ribs recipes to try and it looks amazing, but, holy moly that’s a lot of Oreos– an entire bag and then some? The potential health implications aside, I can’t wait to whip this up and see if it’s truly as delicious as it looks. Something for my sweet tooth. Thanks!

  11. postedMay 20, 2015 4:41 AM

    This recipe is so delicious, I’d need a big batch! Yum!

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