Brownie lovers rejoice! Get ready to have your mind blown by these Fudgy Oreo Brownies. This recipe is oh so fudgy, chocolatey and Oreo-licious!

They're crispy and crackly on top, with a fudgy centre that's loaded with chocolate chips, oreo cookies, and topped with even more Oreos! These brownies are sure to please even the most loyal Oreo cookie fan! The flavour of these brownies is unlike anything you've ever tasted. They're so rich and decadent. With the Oreo cookie inside, you’re getting one indulgent piece of dessert. 

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WHY YOU WILL LOVE THIS RECIPE?

These brownies are perfect for any occasion, but especially when you just want to whip up something delicious without making too much of an effort. 

These Oreo brownies are the ultimate in decadence! They're fudgy, chewy and topped with crunchy Oreo cookies. They're guaranteed to please and will have you wondering why you’ve never made them before! 

INGREDIENTS YOU'LL NEED!

This homemade oreo brownie recipe is very easy to make. Here are the ingredients required to make these decadent brownies. Scroll down to the recipe card for the exact quantities.

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• Plain Flour/All-purpose flour: To make fudgy brownies we don’t use a lot of flour. A lot of flour will result in more dense and cakey brownies.
• Unsweetened Cocoa powder: Always use high-quality cocoa powder, if it’s not good, it will affect the texture.
• Eggs: should be at room temperature. They add structure and give rise to the brownies while baking since there is no baking powder used. They also help to make a thin layer on top of the brownies when they are whipped up with sugar.
• Granulated Sugar: It adds sweetness and moisture to the brownies. It also balances the bitterness of unsweetened cocoa powder and dark chocolate. You can also use caster sugar instead.
• Dark chocolate: Always use good quality chocolate. I used 70% dark chocolate. You can also use semisweet chocolate or dark bitter chocolate bars depending on your taste.
• Unsalted butter: It is the best to add as you can control the amount of salt in the recipe. Butter gives flavour and softness to the brownies.
• Vanilla extract: Pure vanilla extract adds flavour. Don’t use essence which is not pure
• Salt: used to enhance the flavours. You will add just a little bit that makes the difference. Salt also helps to bring out the sweetness.
• Coffee: Coffee powder is added to give these brownies a deep chocolate flavour. But it is totally optional.
• Chocolate chips: Chocolate chips are added to get the shiny top. So don’t forget to add chocolate chips to the recipe. You can use milk chocolate chips or dark chocolate chips or a mixture of both as I did.
• Oreo Cookies: I used 14-16. Oreo cookies (vanilla flavoured) for this recipe. Roughly break them up using hands. Seven cookies will go into the batter and 8-9 cookies will be used for the top.

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HOW TO MAKE THE BEST FUDGY OREO BROWNIES!

Step 1: Lightly grease a 9x9 inch pan with butter, line with baking paper leaving an overhang on all sides, grease the baking paper with butter, and set aside.

Step 2: In a large bowl sift together the plain flour/all-purpose flour, salt, and cocoa powder. Set aside.

Step 3: Roughly chop the dark chocolate and set it aside. Cut unsalted butter into small cubes, put it into a saucepan and heat it over low heat until it is completely melted. Add the chopped chocolate to the hot butter and leave it for 30 seconds. After 30 seconds, mix it with a spatula and put it back on the stove at very low heat just for 30 seconds, stirring continuously until the mixture is smooth and glossy. Quickly remove from the heat and leave to cool down slightly (don’t overheat the mixture).

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Step 4: Meanwhile, take a large bowl, add in the eggs, granulated sugar and vanilla extract, and beat them at medium speed until it is light in colour and thick (about 8-10 minutes).

Step 5: With the mixer on, slowly pour in the warm butter and chocolate mixture and beat until completely combined.

Step 6: Mix the 1 tsp instant coffee with 1 tbsp hot water and gently fold in the batter.

Step 7: Gently fold in the dry ingredients using a rubber spatula until just combined (don’t over-mix the batter).

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Step 8: Fold in the chocolate chips.

Step 9: Fold in the seven crushed Oreo cookies.

Step 10: Pour the batter into the prepared baking pan and smooth the top with a spatula. Press the remaining Oreo cookies on the top.

Step 11: Bake in the preheated Fan Oven at 155C/311F (at 175C/347F for a conventional oven) for 20 minutes then take the brownies out of the oven and hit the pan on your kitchen counter, this will crack the top of the brownies. Return the pan to the oven and bake for another 5-10 minutes or until the edges are firm and a toothpick inserted into the centre comes out with a few moist crumbs. 

Step 12: Place the pan on a cooling rack and let it cool for 30 minutes—1 hour before slicing.

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ALL THE TIPS AND TRICKS TO GET THE BEST FUDGY OREO BROWNIES!

• Good quality ingredients: always use good quality ingredients like dark chocolate and cocoa powder. Cheap cocoa powder makes the brownies denser and drier from the top.
• Measure your flour correctly: a lot of flour will result in a more cakey brownie, so measure your flour correctly. The best way to measure your flour is by a digital scale. If you don’t have one then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Sift the dry ingredients: sift the flour and cocoa powder to avoid lumps if present.
• Remember to add coffee: it will help enhance the chocolate flavour and give a deep flavour to the brownies, but it is totally optional.

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• Beat the eggs and sugar for a longer time: at least 10 minutes of beating is required to get a fudgy brownie with a shiny and crackly top. Proper beating gives this mixture a ribbony and meringue-like texture and makes a thin layer on the top of the brownies.
• Don’t overbake your brownies: If you want fudgy brownies, don’t overbake them. Brownies are easy to overbake so keep an eye on them as your oven may work differently. Brownies should be under-done to get a fudgier texture as they will continue baking and set in the hot pan out of the oven. After 20 minutes of baking, take the brownies out of the oven and hit the pan on your kitchen counter, this will crack the top of the brownies, return the pan to the oven and bake for another 5-10 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs, unlike cakes.
• Cool completely before slicing: allow them to cool before slicing. Use the overhangs of baking paper to lift the brownies out of the pan after 30 minutes—1 hour. To get the perfect and smooth cut, dip your knife in hot water and tap it dry with tissue paper before each cut. First, cut the cookies slightly then make a deep cut to avoid breakage.

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WHAT'S THE SECRET TO A SHINY AND CRACKLY TOP?

• Beat eggs and sugar together for at least 9-10 minutes until it looks like a thick batter. It will dissolve sugar very well which makes a shiny crust on top.
• Chocolate chips are added to get a shiny crust.
• After 20 minutes of baking, take the brownies out of the oven and hit the pan on your kitchen counter, this will crack the top of the brownies. Return the pan to the oven and bake for more than 5-10 minutes or until the edges are firm and a toothpick inserted into the centre comes out with a few moist crumbs.

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HOW TO STORE THESE OREO BROWNIES?

Brownies are best eaten within a day or two of baking. But You can store them in an airtight container at room temperature for 3 days or in the fridge for up to a week or in the freezer for up to 2 months.

To freeze them, wrap each brownie separately then pop it in the freezer safe bag or airtight container. To thaw, place them on the kitchen counter for a few hours and microwave for a few seconds to enjoy them warm.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy brownie baking! 😊