Ultimate Oreo Brownies
Indulgently fudgy brownies baked with a layer of Oreos, frosted with Oreo buttercream, and glazed in a silky smooth cloak of chocolate ganache!
Ingredients
Brownies:
- 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
- ½ teaspoon instant espresso powder
- ¼ teaspoon baking soda
- 16 Oreos (I used Double Stuffed)
Oreo Buttercream:
- ½ cup unsalted butter, softened
- Pinch of salt
- 2 cup powdered sugar
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream
- 5 Oreos, chopped
Ganache:
- 4 ounces semi-sweet chocolate chips
- ⅓ cup heavy cream
Instructions
Make the Brownies:
- Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
- In a medium saucepan over medium heat, melt the butter. Remove from the heat and stir in the cocoa powder until smooth and glossy. Whisk in both sugars. Add the eggs and vanilla, stirring until fully incorporated. Switch to a wooden spoon and stir in the flour, salt, espresso powder and baking soda.
- Pour half of the batter into the prepared baking dish. Lightly press the Oreos into the top of the brownie batter; you want 4 rows of 4 Oreos. Pour the remaining batter over the Oreos and spread evenly. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out with few moist crumbs attached. Remove from the oven and allow to cool completely.
Make the Buttercream:
- Using a stand mixer fitted with a paddle attachment, beat the butter and salt until smooth and creamy. Add the powdered sugar, a cup at a time, and continue beating until full incorporated.
- Add the vanilla, beating until combined. Add the heavy cream and continue beating until light and fluffy, about 1 minute. Stir in the Oreos by hand. Spread evenly onto the cooled brownies.
Make the Ganache:
- Place chocolate chips in a medium bowl; set aside. Pour heavy cream into a small saucepan and heat on the stove over medium-high heat. Once it starts to simmer, immediately pour the hot cream over the chocolate chips. Cover the bowl with plastic wrap, and allow to sit for 5 minutes. Remove plastic wrap, and stir until smooth. Allow ganache to cool to room temperature.
- Once cooled enough, spread the ganache evenly on top of the brownies. Refrigerate for at least 30 minutes to allow the ganache to set up.
- Slice into squares, serve, and enjoy! Brownies will stay fresh sealed tightly in a plastic container in the refrigerator for up to 1 week.