Fudgy Oreo Brownies
These Oreo brownies are the ultimate treat - rich, fudgy, and packed with chunks of crunchy Oreos in every bite. A crackly top, gooey centre, and that classic cookies-and-cream flavour make them totally irresistible! They’re so easy to make and perfect for when you need a chocolate fix.
Equipment
- Weighing Scales
- 8 inch cake tin (square)
- Greaseproof Paper
- Mixing Bowl
- Small saucepan
- Knife
- Silicon Spatula
Ingredients
For the Brownies
- 170 grams unsalted butter ¾ cup
- 200 grams dark chocolate, chopped 1 cup
- 200 grams caster sugar 1 cup
- 100 grams light brown sugar ½ cup
- 3 large eggs
- 1 teaspoon vanilla extract
- 100 grams plain flour ¾ cup
- 30 grams cocoa powder ¼ cup
- ½ teaspoon salt
- 10-12 Oreo cookies roughly chopped
For the topping
- 6 Oreo cookies roughly chopped
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F.
- Line your 8" x 8" square tin with baking paper, leaving an overhang to make it easy to lift the brownies out later.
- In a heatproof bowl, melt the butter and dark chocolate together over a pan of simmering water (or microwave in 30-second bursts, stirring between each until smooth). Set aside to cool slightly.
- In a large mixing bowl, whisk together the caster sugar, light brown sugar, eggs, and vanilla extract until pale and slightly thickened (about 1-2 minutes). This helps create that perfect crackly top!
- Pour the melted chocolate mixture into the egg mixture and whisk until combined.
- Sift in the flour, cocoa powder, and salt, then gently fold everything together with a spatula until just combined. Be careful not to overmix!
- Fold in the chopped Oreos, making sure they’re evenly distributed throughout the batter.
- Pour the brownie batter into your prepared tin, smoothing out the top. Scatter the extra Oreo cookie chunks on top for that perfect finishing touch.
- Bake for 30-35 minutes, or until the edges are set but the centre still has a slight wobble. A skewer should come out with a few sticky crumbs—this means they're fudgy!
- Let the brownies cool COMPLETELY in the tin before slicing (I know, it’s hard to wait!). For extra neat slices, chill them in the fridge for an hour before cutting.