Easy Fudgy Oreo Brownies

These ultra-fudgy Oreo brownies are for every chocolate lover who craves rich gooey bars with pockets of creamy cookies. More decadent than box mix but still simple enough for a busy weeknight they are a go-to when I want something that feels nostalgic and over the top. Whenever I bring these to gatherings the whole tray disappears fast

The first time I baked these was for a last-minute movie night with my friends and now everyone begs for them at every potluck sometimes hot from the oven sometimes packed up in little lunchboxes

Ingredients

• Unsalted butter: It creates that shiny crust be sure to use good quality European style if possible for richness
• Semi sweet chocolate chips: Melted down to anchor the batter with deep cocoa notes choose glossy fresh chips for best flavor
• White sugar: Essential for those classic crackly tops in brownies look for fine grain for easier blending
• Brown sugar: Brings chewiness Extra molasses content makes the brownies moister and a little caramelly
• Eggs: Add structure and help create that fudgy dense bite always use room temperature eggs for best mixing
• Vanilla extract: Rounds out the chocolate flavor use pure extract for that background aroma
• Salt: Balances flavor and tames the sweetness sea salt works great if you have it
• All purpose flour: Just enough to bind everything with minimal dry texture opt for a fresh bag to avoid lumps
• Cocoa powder: Boosts chocolate intensity Dutch process or natural both work but choose dark for a more intense brownie
• Oreos: The star ingredient gives creamy crunchy bites use classic or double stuffed and break into uneven chunks for texture

Step-by-Step Instructions

Prepare the Chocolate Mixture:

Melt unsalted butter slowly over low heat in a small saucepan then add chocolate chips stirring gently until fully melted and the mixture is satiny smooth Remove from heat so it cools slightly and does not scramble the eggs

Mix the Sugars:

Combine both white and brown sugar thoroughly in a large mixing bowl so there are no lumps This makes the batter blend together easily and gives that signature brownie crust

Incorporate Wet Ingredients:

Add the eggs vanilla and salt to the sugar mix Whisk with energy until the mixture gets thick and a little pale for that classic brownie chew Slowly whisk in the cooled melted chocolate mixture until fully combined

Combine Dry Ingredients:

Gradually sift in flour and cocoa powder Folding gently with a spatula is key here so you do not overmix which would make the brownies cakey The goal is a glossy thick batter free of dry spots

Add Oreos:

Toss in the roughly chopped Oreos and fold just enough to distribute every chunk evenly through the batter Every bite should get some cookies and cream goodness

Preheat and Prepare:

Set your oven to its accurate 350 Fahrenheit Use parchment to line an eight-inch square baking pan so nothing sticks and you get clean edges after baking

Pour and Top:

Spread the batter with a spatula until even For added drama sprinkle more chocolate chips and Oreo crumbles on top You get gooey melty bits while baking that way

Bake:

Bake on the middle rack for about thirty minutes Start checking at twenty five Insert a toothpick in the center It should come out with a few moist crumbs if you want as fudgy as possible or clean for something more cake like

Cool and Serve:

Let the brownies rest in the pan at least twenty minutes This sets their crumb and keeps the fudgy texture intact Slice into tidy squares and enjoy warm or at room temp

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Oreos have always been my favorite store treat to bake with because they hold up so well and add the best crunch I remember crushing up cookies with my little cousin and those brownie trays were empty before the night was over The combo of fudgy chocolate and creamy cookies is pure joy

Storage tips

Let brownies cool completely before storing so condensation does not make them soggy Store in an airtight container at room temperature for up to three days For longer keeping stash them in the fridge and warm slightly before eating You can also freeze individually wrapped squares which come out extra delicious warmed up later

Ingredient substitutions

Use dark brown sugar if you like a deeper toffee richness If needed swap in gluten free cup for cup flour with good results Milk chocolate chips make a sweeter version and try gluten free or flavored sandwich cookies for variations

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Serving suggestions

These are amazing all alone but they get even better with a scoop of ice cream or drizzle of salted caramel Serve slightly warm to make sure the chocolate chips are a little melty I love adding a big glass of cold milk for that classic treat combo

Cultural or historical context

Brownies originated in American kitchens in the early 1900s but adding Oreos brings a playful twist from more recent dessert trends The blend of packaged cookies and homemade batter captures that snacks at home feeling that so many of us grew up loving

Common Recipe Questions

→ How do I achieve extra fudgy brownies?

To ensure a fudgy texture, avoid overbaking. Remove from the oven when a toothpick comes out with moist crumbs.

→ Can I use different cookies instead of Oreos?

Absolutely! Substitute with your favorite cookies or biscuits for unique flavor combinations.

→ Should I use salted or unsalted butter?

Unsalted butter is preferred for better control over the brownie’s saltiness.

→ What's the best way to cut clean brownie squares?

Let the brownies cool thoroughly, then slice with a sharp, clean knife, wiping between cuts for neat edges.

→ How should I store leftover brownies?

Keep brownies in an airtight container at room temperature for up to 3 days for optimal freshness.

→ Can I freeze these brownies?

Yes, wrap individually and freeze for up to 2 months. Thaw at room temperature before serving.