Description
Deliciously rich and fudgy brownies combined with the classic taste of Oreos, perfect for dessert lovers.
Ingredients
Scale
- 1 (9×13-inch) pan brownie batter (homemade or store-bought)
- 24 Oreos (Double-Stuf for extra creaminess)
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 2 Tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 6 whole Oreos, chopped (about 3/4 cup, or 70g)
- Pinch of salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C).
- Line a 9×13-inch baking pan with parchment paper.
- Prepare the brownie batter and pour it into the lined pan, spreading it evenly.
- Press 24 Oreos flat into the top of the brownie batter.
- Bake for about 32 minutes, checking for doneness with a toothpick.
- Let the brownies cool completely in the pan on a wire rack.
- In a mixing bowl, beat 3/4 cup softened unsalted butter until creamy. Gradually add confectioners’ sugar, milk, and vanilla, mixing until smooth. Fold in chopped Oreos.
- Spread the Oreo buttercream over the cooled brownies. Chill in the refrigerator for at least 30 minutes.
- Melt the remaining butter and chocolate chips together until smooth.
- Pour the melted chocolate over the buttercream, spreading evenly. Let it set before slicing.
- Once set, lift the brownies out using the parchment and cut into squares.
Notes
These brownies can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg