Prepare to embark on a decadent journey that will make your taste buds dance with pure delight! These aren't just ordinary brownies - they're a mind-blowing fusion of rich chocolate, crunchy Oreo cookies, and irresistible fudgy goodness that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this dessert promises to transform your kitchen into a chocolate paradise that'll make even the most disciplined sweet-tooth warrior surrender.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup crushed Oreo cookies
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper, ensuring some overhang for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to prevent burning.
- Add sugar to the melted butter and whisk thoroughly until the mixture becomes smooth and well combined.
- Crack the eggs into the butter-sugar mixture one at a time, whisking vigorously after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a fudgy texture.
- Fold in half of the chocolate chips and half of the crushed Oreo cookies into the batter, reserving the remaining for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips and Oreo cookie pieces on top.
- Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan for at least 1 hour. This helps them set and makes cutting easier.
- Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 12 equal squares using a sharp knife.
- Serve at room temperature or slightly warm. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Use room temperature eggs for smoother batter integration and more consistent texture.
- Don't overmix the batter - this can lead to tough, dense brownies instead of the desired fudgy consistency.
- For ultra-clean cuts, refrigerate the brownies for 30 minutes before slicing.
- Use high-quality cocoa powder for deeper, richer chocolate flavor.
- Line your baking pan with parchment paper for easy removal and cleanup.
- Check brownies early - it's better to slightly underbake than overbake for maximum fudginess.
- Let brownies cool completely to allow them to set and develop their full flavor profile.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
