This recipe for Oreo Brownies is my all-time favorite brownies recipe!
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.
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
- 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!)
- 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).
- 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.
Here are a few more recipes using Oreos that you might enjoy:
- Dark Chocolate Salted Caramel Oreo Pie by Kevin & Amanda
- Cookies and Cream Cheesecake Bars by RecipeGirl
- Easy Oreo Mint Chip Ice Cream Cake by Bakerella
- Strawberry Cookies and Cream Ice Cream by RecipeGirl
- Oreo- Stuffed Chocolate Chip Cookies by Picky Palate