One-Bowl Fudgy Oreo Brownies

Oreo Brownies on top of parchment paper with pieces of Oreo cookies and a glass of milk and napkin nearby.

5 from 1 vote

One-Bowl Fudgy Oreo Brownies

Meet one-bowl fudgy Oreo brownies - the most ridiculously delicious brownies loaded with chunks of Oreos throughout. With shiny crackly tops, ultra-fudgy centers, and the perfect cookies 'n cream flavor in every bite, these one-bowl wonders might just ruin all other brownies for you. Consider yourself warned.

Course: Dessert

Cuisine: American

Keyword: Brownies & Bars, Oreos

Servings: brownies

Calories: 244kcal

Author: Mike Johnson

Ingredients

150 g unsalted butter
28 g vegetable oil
250 g granulated sugar divided
2 large eggs (~100g)
1 teaspoon vanilla extract
85 g all-purpose flour
25 g unsweetened natural or Dutch process cocoa powder
5 g black cocoa *see notes
½ teaspoon fine sea salt
115 g semisweet chocolate chips
12 Oreos roughly chopped

Metric - US Customary

Instructions

Preheat the oven to 350°F (180°C). Grease and line an 8x8-inch pan with parchment paper, letting the excess extend over the sides of the pan, then set aside.
Combine the butter, oil, and ½ cup (100 g) of the granulated sugar in a small saucepan over medium-low heat and stir until completely melted; the mixture will bubble up and have a syrupy texture. Then, remove it from the heat and set it aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, whisk together the remaining ¾ cup (150 g) of granulated sugar, eggs, and vanilla on medium-high until combined and fluffy, about 3-4 minutes.
Add the slightly cooled butter/sugar mixture and beat until well incorporated.
Add in the flour, cocoa powder, black cocoa, and salt, and use a rubber spatula to gently fold until mostly combined. Fold in most of the chocolate chips and Oreos (reserve some for the next step) until incorporated.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips and Oreos on top. Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out fudgy but the edges look cooked through.
Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares. Cover and store leftover brownies at room temperature for up to 5 days.

Notes

Black cocoa powder is what gives Oreo cookies their distinctive deep color and flavor. It's gone through an ultra-Dutch processing method that completely neutralizes the acidity, leaving you with a mellow, non-bitter cocoa that's dramatically black. If you don't have any on hand, feel free to substitute regular or Dutch-processed cocoa in the same amount. Your Oreo brownies will still turn out great, just with a slightly different taste.

Nutrition