Soft Chewy Oreo Brownies

These Oreo Brownies combine rich, fudgy chocolate with crunchy Oreo cookies baked right inside. The brownies are soft and chewy, topped with a glossy chocolate frosting and decorated with mini Oreos for that extra special touch. Perfect for sharing at parties or treating yourself when you crave something truly indulgent.

I first made these when I wanted to surprise my family with a twist on classic brownies. Now they ask for these on every special occasion because the oreo cookies give the brownies a fun texture and flavor surprise.

Ingredients

• Unsalted butter: gives a rich, creamy base for the batter. Choose good quality toasts well when melted
• Dark cocoa powder: the heart of the chocolate flavor, opt for Dutch-process for deeper taste
• Large eggs: provide structure and moisture, room temperature eggs blend better
• Granulated sugar: balances the chocolate bitterness and adds sweetness
• Vanilla extract: enhances flavor depth, pure vanilla is always best
• Table salt: intensifies the chocolate and balances sweetness
• All purpose flour: forms the base of the brownies. Fresh flour ensures lighter texture
• Baking powder: adds a slight lift without making the brownies cakey
• Whole Oreo cookies: adds crunch and cookie flavor pockets within the brownies
• Milk chocolate melting wafers: smooth topping layer that hardens nicely
• White chocolate melting wafers: contrast color and sweetness for drizzle detail
• Mini Oreos: fun garnish that completes the look and adds texture

Step-by-Step Instructions

Sift and Prep:

Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking pan with foil or parchment paper, making sure to spray it well with nonstick baking spray. This will make it easy to lift out the brownies once baked.

Melt Butter and Cocoa:

In a saucepan or microwave-safe bowl, melt the unsalted butter completely. Stir in the dark cocoa powder until smooth and glossy. Set this chocolate mixture aside to cool slightly.

Whisk Eggs and Sugar:

Using a whisk or electric mixer, beat the eggs until foamy and light. Gradually add the granulated sugar and vanilla extract. Continue beating until the mixture is pale yellow and fluffy, which helps create a tender crumb.

Combine Wet and Dry:

Pour the melted butter and cocoa mixture slowly into the egg mixture, stirring to combine gently. Then sift in the salt, flour, and baking powder. Mix only until everything is just combined to avoid tough brownies.

Layer the Batter and Oreos:

Spread half of the batter evenly into your prepared pan. Carefully press the Oreo cookies onto the batter surface in a single layer. Cover with the remaining batter and smooth out the top for even baking.

Bake and Cool:

Place the pan in the oven and bake for 30 to 35 minutes until a toothpick inserted near the center comes out with moist crumbs but no raw batter. Remove from oven and allow the brownies to cool completely in the pan.

Prepare Topping:

In two separate bowls, melt the milk chocolate wafers and white chocolate wafers according to package instructions. Spread the melted milk chocolate evenly over the cooled brownies as a base layer.

Decorate with Drizzle and Oreos:

Spoon the white chocolate into a small plastic bag, cut a tiny corner off and drizzle over the milk chocolate layer. Press mini Oreos carefully into the white chocolate drizzle before it sets. Let everything cool until firm.

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The combination of fudgy brownie and crunchy Oreos is my favorite part. I always remember the first time I made these for a family gathering and how everyone’s eyes lit up when they saw the mini Oreos on top. It felt like a little celebration in every bite.

Storage Tips

Store the brownies in an airtight container at room temperature for up to three days. If you want to keep them longer, wrap tightly and freeze for up to a month. Defrost at room temperature before serving for best texture.

Ingredient Substitutions

• Butter can be swapped for coconut oil if you want a dairy-free option, though the flavor will be slightly different
• You can replace the dark cocoa powder with unsweetened cocoa but reduce sugar slightly as it is less intense
• If you do not have melting wafers, use chopped chocolate bars and melt gently over a double boiler
• For a nutty twist, add chopped walnuts or pecans into the batter before baking

Serving Suggestions

• Pairs wonderfully with a cold glass of milk or a scoop of vanilla ice cream
• Add fresh berries on the side for a pop of freshness and color contrast
• These brownies are great for dessert platters or packed for school and work snacks

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Cultural Context

Brownies are an iconic American dessert dating back over a century. Adding Oreos, which are a beloved classic cookie since the early 1900s, creates a nostalgic and playful combine everyone enjoys. The chocolate drizzle is a modern touch that elevates the presentation while keeping the comforting feel of homemade treats.

Frequently Asked Questions

→ What type of cocoa powder works best for these brownies?

Dark cocoa powder is preferred as it provides a deep chocolate flavor while keeping the batter moist and rich.

→ How do the Oreo cookies affect baking time?

Inserting whole Oreo cookies in the batter requires a longer bake time to ensure the surrounding brownie is fully cooked without drying out.

→ Can I substitute mini Oreos for regular Oreos inside the batter?

Regular Oreos offer the ideal size for layering inside, while mini Oreos work best as a garnish for added texture on top.

→ What is the best way to melt the chocolate wafers for topping?

Melting the wafers gently in separate bowls using a double boiler or microwave prevents burning and allows smooth spreading and drizzling.

→ How should the brownies be stored for best freshness?

Once fully cooled and topped, store the brownies in an airtight container at room temperature for up to three days or refrigerate for longer freshness.