Name: Ultimate Oreo Brownies
Prep time: 90 min
Cook time: 33 min
Ingredients: ½ cup unsalted butter; ½ cup cocoa powder; 1 cup granulated sugar; ½ cup brown sugar; 2 eggs; 1 teaspoon vanilla; ¾ cup all-purpose flour; ½ teaspoon salt; 1/2 teaspoon instant espresso powder; ¼ teaspoon baking soda; 16 Oreos ((I used Double Stuffed)); ½ cup unsalted butter, (softened); Pinch of salt; 2 cup powdered sugar; 1 teaspoon vanilla; 2 Tablespoons heavy cream; 5 Oreos, (chopped); 4 ounces semi-sweet chocolate chips; 1/3 cup heavy cream

Indulgently fudgy brownies baked with a layer of Oreos, frosted with Oreo buttercream, and glazed in a silky smooth cloak of chocolate ganache!

It should come as no surprise that I LOVE me some Oreos. More specifically, Oreo desserts. There’s just something so enticing about that chocolate cookie-vanilla cream filling combo that I CANNOT get enough of. I’ve incorporated this cookie classic into just about everything imaginable–cookies, pies, cupcakes, cheesecakes, ice cream, ice cream cakes, you name it!

And although I’ve already shared these out-of-this-world Triple Oreo Brownies on the blog, I’d say there’s still room for another Oreo brownie recipe on here…

These brownies have layer, upon layer, upon LAYER of deliciousness! Starting from the bottom, we have a rich and chewy brownie with a layer of Oreos BAKED inside. Then we have a dreamy creamy layer of vanilla buttercream loaded with chopped Oreos. Finally, the whole shebang is generously cloaked in a lustrously silky smooth chocolate ganache.

Wowza!

Tips for Making the BEST Brownies

Line the pan with parchment paper: This ensures that the brownies won’t stick to the bottom of the pan. It also allows you to easily lift the brownies from the pan once they’ve cooled. Just make sure to leave extra parchment overhang on both sides of the pan. After running a thin metal spatula along the edges of the pan, grab the parchment paper overhang (on opposing sides), and simply lift the brownies from the pan.

Use Dutch-processed cocoa powder: There are two types of unsweetened cocoa powder–natural and dutch-processed. If you want to achieve that richer, more robust chocolatey flavor, Dutch-processed is definitely the way to go. It’s also less bitter and acidic than natural cocoa powder. My brand of choice is Hershey’s Special Dark Cocoa. Not only is it less expensive than the fancy brands, but it tastes just as good and you can find it in most any grocery store.

Add a little espresso powder: This is my secret ingredient for intensifying the flavor of chocolate in pretty much any chocolate recipe–cakes, cookies, pies, etc. It adds a richness and depth that you can’t get from chocolate alone, and it prevents the brownies from being overly sweet.

Don’t over-bake the brownies: Even though I’ve made my fair share of brownies, I still struggle with this from time to time. That’s because unlike cookies or cakes, it’s much more difficult to gauge the doneness of a brownie. You can’t go by sight, and the last 5 minutes seem to be the most crucial, so you have to REALLY keep an eye on them by checking every 2 minutes or so during that last 5-10 minutes of baking.

When the brownies are done, a toothpick inserted near the edge should come out clean. When inserted in the center of the brownies, the toothpick should come out with moist crumbs attached. Once out of the oven, brownies continue to bake as they cool, so you’ll end up with that lusciously gooey center and slightly crisp edges.

Let the brownies cool completely: This step is not just important for preventing the frosting from melting, but it also allows the brownies to firm up and finish baking. You’ll end up with cleaner cuts, and perfectly fudgy brownies.

How to Make the Ultimate Oreo Brownie

Make the brownie batter: Heat the butter in a medium saucepan over medium heat until it’s completely melted. Once melted, immediately remove the pan from the heat and stir in the cocoa powder. Add the granulated and brown sugar, whisking until combined. The mixture might appear clumpy and dry at this point, but once you whisk in the eggs, it’ll turn into a batter. After the vanilla is added, switch to a wooden spoon, and stir in the flour, salt, espresso powder, and baking soda.

Layer the batter: Pour half of the brownie batter into the bottom of an 8-inch baking dish that’s been lined with parchment paper. Use a rubber spatula to spread the batter all along the bottom of the pan. Place 16 Oreos on top of the batter–it should be 4 by 4. Pour the remaining batter on top of the Oreos, using a spatula to spread and cover each Oreo completely. Bake the brownies for 28-33 minutes, and allow them to cool COMPLETELY before making the frosting.

Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and a beater), beat the butter and salt together until smooth and creamy. Add the powdered sugar and vanilla, beating until combined. Add the heavy cream, and mix on high for 1 minute until frosting is light and fluffy. Stir in the chopped Oreos by hand.

Make the ganache: Place the semi-sweet chocolate into a medium bowl; set aside. In a small saucepan over medium heat, warm the heavy cream until it begins to simmer. Pour the hot cream over the chocolate, then cover with plastic wrap. Allow to sit for 5 minutes before removing the plastic wrap and stirring the mixture until smooth.

Frost and glaze the brownies: Using a butterknife or offset spatula, spread the frosting evenly on top of the cooled brownies. Pour the ganache into the center of the brownies, then use a spoon or offset spatula to carefully push the ganache out toward the edges of the brownie. Chill brownies in the refrigerator for 30 minutes to allow the ganache to set up.

What Kind of Oreos Should I Use?

I used Double-Stuffed Oreos because I prefer the thicker creme filling layer. (Who doesn’t??) Regular Oreos work just fine, but if you want to get adventurous, try mint or peanut butter Oreos!