Tag: oreo brownies

Oreo Brownies

Oreos and brownies are delicious enough on their own, no? And yet when combined, they are even more amazing, albeit laden with calories. Everything in moderation, I suppose.

This recipe is adapted from Sugar Spun Run, and I admit that I over-baked mine by at least a few minutes. The middle pieces are fudgy, just like I intended, but the edges are crispier than I’d like. My recipe adaptation was to just use Oreos in the brownies themselves and not sprinkle extra crushed-up ones over the top, but you could certainly do that if you like. I also used regular chocolate chips, rather than mini chips, in the batter and I feel like minis would have been better. Live and learn. 

Ingredients

  • 10 tablespoons butter
  • 1 cup semisweet chocolate chips, divided
  • 1/2 cup Dutch process cocoa
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup flour
  • 1/2 teaspoon salt
  • 16 Oreo cookies (I used Double Stuf)

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 9 baking tin.

In a medium saucepan, melt butter and 1/2 cup chocolate chips; stir in cocoa powder and set aside. In a large bowl, whisk together sugar and eggs, then pour in chocolate mixture and whisk to combine. Stir in vanilla, then add flour and salt and mix to combine completely. Add remaining 1/2 cup chocolate chips.

Pour half the batter into the tin and top with Oreos, arranging evenly in four lines of four. Top with remaining batter and spread to cover the Oreos as best you can. Bake for 25-30 minutes, until a cake tester comes out with a few fudgy crumbs, not wet batter. Cool completely before cutting. Makes 16.

Slutty Brownies

sluttybrowniesApparently, putting Oreos into brownies and blondies makes them “slutty.” I’m really not here to judge that, nor am I here to shame anyone or any treat for their romantic behavior. In any case, these treats are a delicious combination of chocolate chip cookie base, Oreo middle, and brownie top. There are tons of recipes online that use store-bought cookie dough and boxed brownie mix, but I wanted a from-scratch version and found this recipe at Crazy for Crust. They absolutely did not disappoint.

My next endeavor will be making a version where the base is a peanut butter cookie. My only worry there is having a perfectly baked peanut butter cookie base – which can dry out – and a fully baked brownie top. I won’t be deterred by fear, though. Stay tuned.

Ingredients

For the chocolate chip cookie base

  • 1 stick butter, melted
  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1 1/2 cups milk chocolate chips
  • 24 Double Stuf Oreo cookies

For the brownie layer

  • 4 ounces unsweetened baking chocolate, coarsely chopped
  • 12 tablespoons butter
  • 1 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup flour

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with foil and spray with baking spray.

Make the chocolate chip cookie base: Mix melted butter, granulated sugar, and brown sugar. Add egg and vanilla, then stir in baking soda, salt, and flour. Fold in chocolate chips and press mixture into the baking tin; top with Oreos, spacing evenly.

Make the brownie batter: Melt unsweetened chocolate and butter, stirring until smooth. Stir in sugar, then add eggs and vanilla extract. Stir in salt, cocoa powder, and flour; pour over Oreo layer.

Bake for 30-35 minutes, until a cake tester inserted in the center comes out clean. Remove from oven and cool on a wire rack completely before serving. Makes 24.

Peanut Butter Cup Oreo Brownies

pb cup oreo browniesMy sister-in-law Kristin and I share a sincere appreciation for baked goods, particularly those involving chocolate and peanut butter. Recently, we both heard of a limited-time-only Oreo cookie on the market: the Reese’s Peanut Butter Cup Oreo. At first, they were only available at Wal-Mart, and my mom tracked some down for us. Fortunately they’re now available at our local grocery store, and I snapped up a few packages the other day.

Kristin suggested that I bake something with these Oreos, so here you have it: peanut butter cup Oreo brownies. I will admit that, not knowing how well they’d turn out, I used a boxed brownie mix for this recipe, but next time I’ll definitely work from scratch. I might also chop up more Oreos and put them in the center of the batter, rather than leaving the cookies whole, like I did for this trial run. While you definitely get the Oreo flavor, they do dissolve somewhat when baking.

Ingredients

  • 1 box dark chocolate brownie mix
  • 9 Reese’s Peanut Butter Cup Oreo cookies

Preparation

Preheat oven to 325 degrees. Spray the bottom of an 8 x 8 glass baking dish with baking spray and sprinkle with sugar, just to coat; this gives the bottom of the brownies a nice crunch.

Prepare the brownie mix according to the package directions and spread about half of the batter in the bottom of the pan.

Place Oreo cookies, spacing evenly, over the bottom layer of batter, then pour the remaining batter over the top. The Oreos will float up a bit; just make sure you’ve covered them completely with batter. I had to use a small offset spatula to get the best coverage.

Bake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool completely before cutting.