*This recipe is from the blog Dinner at the Zoo…one of my favorite recipe websites!
Oreo Brownies
Ingredients
- 1/2 cup unsalted butter cut into 1/2 inch cubes
- 2 cups semisweet chocolate chips divided
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 3/4 cup all purpose flour
- 3 tbsp cocoa powder
- 1/4 tsp salt
- 24 Oreo cookies
- cooking spray
Instructions
- Preheat the oven to 350ºF. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment paper on both sides. Coat the parchment lined pan with cooking spray.
- Place the butter and 1 1/3 cup of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
- Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
- Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined. Fold in 1/3 cup of the remaining chocolate chips.
- Spread half of the batter in an even layer in the pan. Arrange 16 Oreo cookies on top of the batter.
- Add the rest of the batter to the pan and spread evenly over the Oreo cookie layer.
- Coarsely chop the remaining 8 cookies. Arrange the chopped cookies and the last 1/3 cup of chocolate chips over the top of the brownies.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.
- Let the brownies cool completely.
- Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.
Notes
- This recipe uses semisweet chocolate chips as the primary flavoring agent. The chocolate is melted into the batter and stirred in as chips. Do not use Nestle Toll House chocolate chips for this recipe, as they do not melt smoothly. I recommend using Guittard or Ghiradelli chocolate chips.
- These brownies can be stored in an air tight container at room temperature for up to 5 days.
- I recommend cutting them into small squares as they are quite rich!
Thanks for reading,
Alysia
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