fudgy oreo brownies
Dense and decadent fudgy brownies + chopped Oreo cookies = the kind of math I can get behind. These easy-to-make treats are based on my go-to brownie recipe from my new cookbook Comfort Baking, but I’m sharing the recipe here today with a cookies-and-cream-flavored twist! Get ready to eat the whole pan of these bars, because they are G-O-O-D.
Fudgy Oreo Brownies Recipe
Even with Halloween on the horizon and all the candy swirling around, there is always space to be made for homemade brownies. These fudgy Oreo brownies are among my new favorite brownies in the whole wide world, and that’s saying something because I, like, really love brownies.
The recipe for these bars is based on my go-to brownie recipe that’s in my new cookbook; the recipe in the book is for Peanut Butter Cup Brownies (!), which are also incredibly delicious, but today I’m sharing this Oreo-stuffed version that’s also topped with a simple icing because I care about you. Here is what you can expect from this recipe:
- Dense, fudgy texture throughout with a crinkly top
- Deep and rich chocolate flavor
- Pockets of cookies and cream goodness
- A simple powdered sugar icing that adds an extra touch of sweetness
How to Make Really Fudgy Brownies
The trick to making really fudgy, decadent brownies is actually quite simple. You ready for it? Here it is: You need more fat than flour in your recipe. So here, we’ve got melted butter, melted chocolate and several eggs all contributing to the fat category; we’ve only got a little flour and cocoa powder to make up the “flour” side. This ratio will guarantee you a rich, ultra-fudgy brownie that’s moist and chewy and irresistible.
How to Get That Crinkly Top on Your Brownies
Another trick of the trade when it comes to brownies is getting that crinkly top, every time. It’s shiny and pretty and also really delicious when paired with the fudgy center. You’ll need to whisk your eggs really well to get that crinkly top. Yes, that’s really it! Once your eggs are pale yellow and thickened, you’ll know you’ve got it right. And a crinkly top will await you once the brownies are baked. It’s magic — er, science. Maybe both.
How to Store These Brownies
To keep these brownies nice and fresh for several days, I recommend storing them in an airtight container at room temperature for up to 5 days. If you like to have extra-dense brownies, you can store them in the fridge (my husband prefers to eat them cold, and they taste in-credible with a glass of milk). See the Recipe Notes for how to freeze these brownies if you want to save them for way later!Print
Based on my go-to brownie recipe (featured in the “Comfort Baking” cookbook), these dense, decadent, crinkly-topped brownies are baked with chopped Oreo cookies and topped with a simple icing for the ultimate easy dessert.
For the brownies:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/3 cup unsweetened cocoa powder
- 3/4 cup (4 oz) semisweet chocolate bar, coarsely chopped
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup semisweet chocolate chips
- 8 Oreo cookies, coarsely chopped (about 1 heaping cup)
For the icing:
- 1/4 cup powdered sugar
- 2 to 3 teaspoons milk or heavy cream
- Preheat your oven to 350°F. Spray the bottom and sides of an 8×8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper; spray the parchment with cooking spray. Set aside.
- In a small saucepan over medium heat using a wooden spoon or a spatula, stir butter, cocoa powder, and chopped chocolate constantly until the mixture is melted and smooth, about 3 to 5 minutes. Remove from heat; set aside to cool slightly.
- In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat both sugars and eggs together on medium-high speed for 3 to 4 minutes until the mixture is pale and thickened. Gently stir in vanilla extract, then stir in the cooled butter-chocolate mixture. Stir in flour and salt until the mixture is just combined. Stir in chocolate chips and half of the chopped Oreo cookies (about 1/2 cup) until just incorporated.
- Pour batter into the prepared baking pan. Top evenly with remaining chopped Oreo cookies. Bake for 25 to 28 minutes or until a toothpick inserted near the center of the pan comes out clean or with moist crumbs clinging (do not overbake). Cool the brownies completely in the pan on a cooling rack.
- Meanwhile, make the icing: In a small bowl, whisk together powdered sugar and milk until a smooth, easy-to-drizzle icing forms. Use a spoon or fork to drizzle icing over cooled brownies. Allow icing to set slightly.
- Use the parchment paper to remove brownies from the baking pan. Using a sharp knife in a gentle sawing motion, cut the brownies into squares.
- Store leftover brownies in an airtight container at room temperature for up to 5 days.
- You can freeze these brownies, fully baked and cooled. Tightly cover the fully cooled brownies (uncut) with plastic wrap and foil, then freeze for up to 3 months. Thaw, covered, at room temperature for several hours before slicing.
Keywords: cookies and cream brownies, fudge brownie batter, homemade brownies, powdered sugar icing