Thick and rich chocolate brownies get a childhood makeover with a row of Oreos in the center and even more crushed on top of these Oreo Stuffed Brownies.
Remember when you were a kid and wanted to eat both brownies and cookies and all the amazing decadent dessert things at once? This is that dream realized.
A deeply fudgy brownie is stuffed with Oreos inside and out. If you want to get even crazier? Feel free to warm these Oreo stuffed brownies up and top with vanilla ice cream and my Homemade Chocolate Syrup and seriously just go to town on chocolatey sugar goodness.
Making Brownie Batter
I know some people say brownies are not worth making yourself because they love their boxed version. My goal is to change your mind after these brownies. These will have the quintessential crispy edges and a great big tall fudgy interior with that classic shiny crackle top. On their own, they would already be the ultimate brownie.
But, we’re not going to stop there. There’s also some chocolate chips stirred throughout. But again, we’re not going to stop there! Let’s guild those brownies with a layer of Oreos in the center of everything, plus some extra crumbled on top. Some might say it’s a step too far, but who are those people and why are you hanging around with them?
How do we make these amazing bars? It’s a few simple steps and barely any additional work from using the box mix. First, really whipping the eggs at the beginning helps to create the shiny crackle top. I recommend Dutch-processed cocoa powder for this recipe. Dutch-processed cocoa has a deeper, more pure cocoa flavor because it’s less acidic.
You can use natural cocoa powder here, it won’t ruin anything, but the Dutch-processed variety is readily available in most grocery stores I’ve been to. Hersey’s calls it “Special Dark” but there are usually one or two brand options at my store designated as Dutch-processed.
While those ingredients are mixing, melt your butter and sugars together. A mix of white and brown sugar will create that gooey interior from the added molasses in the brown sugar. Pop those in a small pot and melt on the stove, or in the microwave in a heat proof bowl. You want the mixture to be hot to the touch, but not boiling hot.
Once we have our dry ingredients well mixed with the eggs (minus the flour) slowly add the hot butter mixture in. Start with a small spoonful to “temper” the eggs, which means to heat a little at a time so you end up with warm eggs, and not scrambled eggs.
Now, add your sifted flour and chocolate chips. It’s good to sift the flour to avoid any dry clumps of flour in the end result. It’s not strictly necessary, but it’s always a good idea for baking. Because the mixture is warm, the chips will melt through the batter. Not completely, but enough to create swirls of chocolate. I used chocolate chunks in my version because it’s frankly what I keep on hand.
Making Oreo Stuffed Brownies
Now it’s time to go crazy. Grab the family-sized bag of Oreos, we’re going to use just about all of them. And no, I never said this is a light pan of brownies for one. This is a seriously indulgent pan for sharing.
Pour half your batter into the pan and spread out evenly (an offset spatula is useful here). Then place a layer of Oreos flat on top. Cover with the rest of the brownie batter and crumble more Oreos on top. I used 90% of the family-sized bag by the time I was done!
For brownies, the important thing to know is how to remove the darn things from the pan without destroying them. Parchment paper is your savior. Take a sheet of parchment and set it in a greased tin, but be sure to leave an overhand on each side the pan so you can use the parchment as a little handle to lift cooled brownies out gracefully and easily.
Oreo Stuffed Brownies
- 13×9" metal baking pan
- 4 eggs room temperature
- 2 egg yolks room temperature
- 126 g cocoa powder dutch-processed preferred
- 1 ½ teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon espresso powder optional
- 255 g unsalted butter
- 250 g sugar
- 266 g brown sugar
- 1 tablespoon vanilla extract
- 240 g all-purpose flour sifted
- 300 g chocolate chips or chunks
- 48 Oreos about 1 family-sized package
- Preheat oven to 350°F. Grease a 13″ x 9″ metal baking tin. Line with parchment, leaving the paper slightly long to create a handle to grab the brownies out. Grease the top of the parchment as well.
- Combine eggs, cocoa, salt, baking powder, and espresso powder in a bowl. Mix on medium-high for 2-3 minutes.4 eggs, 2 egg yolks, 126 g cocoa powder, 1 1/2 teaspoons salt, 2 teaspoons baking powder, 1 teaspoon espresso powder
- Meanwhile, heat butter, sugars and vanilla on stovetop or in microwave until butter is melted and mixture is hot, stirring regularly.255 g unsalted butter, 250 g sugar, 1 tablespoon vanilla extract, 266 g brown sugar
- Slowly stir butter mixture into egg mixture.
- Stir in flour and chocolate chips240 g all-purpose flour, 300 g chocolate chips or chunks
- Pour 1/2 of the brownie batter into prepared tin. Spread evenly. Top with an even layer of oreos. Pour in remaining batter and smooth evenly.48 Oreos
- Crumble pieces of remaining oreos on top.
- Bake for 35-38 minutes until a toothpick comes out with just a few crumbs (but no liquid batter).
- Cool completely in tin before cutting into 24 squares.