Make rich, fudgy brownies layered with whole Oreo cookies and topped with a shiny, crinkly crust.
Author:Sofia Hartwell
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:16 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chocolate chips (semi-sweet or dark)
12 whole Oreo cookies
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
In a large bowl, whisk the melted butter and sugar together until fully combined.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the cocoa powder, flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
Gently fold in the chocolate chips.
Pour half of the batter into the prepared pan and spread evenly.
Arrange the 12 whole Oreo cookies in a single layer over the batter.
Spoon the remaining batter over the Oreos, gently spreading to cover them as much as possible.
Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
Cut into squares once cooled for the best fudgy texture.
Notes
For the best crinkly top, do not overbake the brownies. The residual heat will continue to cook them as they cool.
If you prefer a thicker, chewier brownie, use an 8×8 inch pan instead and increase the baking time by 10 to 15 minutes.
For an extra chocolate punch, use dark chocolate chips instead of semi-sweet.