Chocolate Chip Oreo Brownies
Ingredients:
• 1/2 cup unsalted butter cut into 1/2 inch cubes
• 2 cups semisweet chocolate chips, divided
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup all purpose flour
• 3 tablespoons cocoa powder
• 1/4 teaspoon salt
• 24 Oreo cookies
Directions:
• Preheat oven to 350°
• Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Spray parchment paper with nonstick cooking spray.
• Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
Let the chocolate mixture cool for 5 minutes.
• Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
• Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined. Fold in 1/3 cup of the remaining chocolate chips.
• Spread half of the batter in an even layer in the pan. Arrange 16 Oreo cookies on top of the batter.
• Add the rest of the batter to the pan and spread evenly over the Oreo cookie layer.
• Coarsely chop the remaining 8 cookies. Arrange the chopped cookies and the last 1/3 cup of chocolate chips over the top of the brownies.
• Bake for 25-30 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.
• Let brownies cool completely.
If you're a fan of mixing textures and flavors in your desserts, these Chocolate Chip Oreo Brownies bring the perfect balance of fudgy richness and crunchy cookie layers. I tried this recipe recently and loved how the Oreos added that extra crunch and creaminess which really elevated the classic brownie experience. Using semisweet chocolate chips ensures a sweet but not overly sugary taste, which pairs perfectly with the slightly bitter cocoa powder. One tip I found helpful was to carefully fold in the chocolate chips and not overmix the batter. This keeps the brownies tender and preserves those melty chocolate pockets inside. Also, letting the melted butter and chocolate cool before adding eggs helps avoid cooking them prematurely, which can negatively affect texture. I baked the brownies in a parchment-lined pan as suggested, which made it super easy to lift the entire batch out for clean cutting. Spraying the parchment with nonstick spray prevented any sticking, ensuring the brownies held their shape well. Adding the Oreo layer midway through baking is a clever method because it keeps the cookies intact and prevents them from becoming soggy. On top, I sprinkled chopped Oreos and extra chocolate chips before baking to add that irresistible chocolatey crunch on every bite. For anyone who loves a chocolate and Oreo combo, these brownies are a must-try. They make fantastic treats for family gatherings, potlucks, or anytime you want to impress with minimal effort. Plus, the recipe uses common pantry ingredients, so you can whip it up spontaneously. Overall, this recipe strikes a great balance between simplicity and decadence, providing a unique twist on traditional brownies that Oreo fans will adore.
