Fudgy Oreo Brownies (One Bowl)
These fudgy oreo brownies are loaded with oreo pieces and chocolate chunks, have a crinkly top, taste a million times better than boxed brownies, and take under an hour to make.
Ingredients
- ¾ cups Flour
- ⅓ cups Cocoa powder
- ½ teaspoon Kosher salt
- 2 Eggs
- 1 Egg yolk
- 1 ½ cups Granulated sugar
- 150 g Butter
- 200 g Dark chocolate
- 2 teaspoon Vanilla extract
- 15 Oreos plus more for the top
- ¾ cups Dark chocolate chunks for the filling
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
- Into a medium mixing bowl, add the cocoa powder and flour, and mix with a whisk until combined.
- In a medium mixing bowl, add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
- Pour the chocolate mixture into the wet mixture and mix well.
- Sift the dry ingredients into the mixture and lightly fold the dry ingredients into the wet batter.
- Tips: Don’t overmix! You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Chop the dark chocolate into small to medium chunks and break oreo cookies into medium-sized pieces with your hands. Add the chocolate chunks and oreo chunks into the brownie batter and mix until just combined.
- Pour the batter into a parchment paper-lined baking pan and top the brownies with more oreo chunks. Bake in a 180c (350f) preheated oven for 40 minutes or until the tops of the brownies are crinkly.
- Tips: Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
- Let the brownies cool to room temperature and enjoy!
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Don’t overbake your brownies! to have super fudgy brownies, we like to underbake the brownies a little bit.
Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
Nutrition
Calories: 305kcalCarbohydrates: 38gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 188mgPotassium: 161mgFiber: 3gSugar: 26gVitamin A: 285IUCalcium: 22mgIron: 4mg
Tried this recipe?Let us know how it was!