For a long time I didn’t “get” Oreo brownies. I couldn’t fathom why anyone would take a delicious brownie and add Oreos to it. Maybe it’s because I’m a bit of a purist when it comes to my sweets. I don’t want to corrupt my beloved brownies. I used to not like my food to touch on my place when I was a kid. See where I’m going with this? Chocolate and peanut butter were the only two great tastes I ever allowed to combine in my world.
I also think box mixes are the devil and turning several boxed/packaged desserts together into one abomination is enough to make me want to throw up. Seeing pictures of these monstrosities on Pinterest are often enough to make us see red because I don’t think the popularity of such desserts is justified. More is not more in most cases. I think these nightmarish combinations of cookie/brownie/Oreo/m&m/cupcake are a symptom of the poor eating habits of a large part of our nation and it makes me sad, in addition to the previously mentioned rage. So for me to post an Oreo brownies recipe means that we’ve found at least some sort of redeeming quality in it to justify tossing up a recipe.
Brownies hold a special place in my heart as the first dessert Lia made for me from scratch. Oreos also occupy a special place in my heart since I grew up like many little boys dunking them in milk until they were ready to break apart and plunge into the bottom of my glass (which many did). I never did favor twisting them and eating the filling. I was a strange kid. After I watched in fascination as Lorraine Pascale put crumbled Oreo cookies into her brownie batter, I started to wonder if there was something I was missing in life. So Lia made some.
I won’t say that these are the best brownies I’ve ever eaten, because I don’t think they qualify as brownies. I think these are something new, something that’s more than the sum of its parts. This is a brownie transformed. This is a cookies & cream fudge brownie mutant monster, full of chocolate fudgy notes, a hint of unexpected savory salt and a dark chocolate crumble. I had no idea that an Oreo brownies recipe could result in something so interesting that every bite I try to figure it out. I’ve now begun to think of Oreo cookies not as just a cookie or processed food, but as a recipe ingredient that Lia and I can consider for future concepts.
And the best part? The brownies are still made from scratch (except the Oreos, but that is a possible future post), and our integrity remains intact.
|Oreo Brownies Recipe|
- 5½ oz (165g) unsalted butter
- 7 oz (200g) semi-sweet chocolate, finely chopped
- 4 eggs
- 5½ oz (165g) light brown sugar
- 3 tbsp all-purpose flour
- 1 tbsp cocoa powder
- A pinch of salt
- 16 Oreo cookies, broken into pieces
- Preheat your oven to about 350°F (180°C). Line an 8x8x3-inch (20cm) baking pan with baking paper with the paper overlapping the sides (this will make them easier to lift out of the pan after baking.
- Melt your butter in a pan over medium heat. Remove from heat and add the chopped chocolate, stir until smooth and well combined.
- Whisk the eggs in a large mixing bowl until they triple in volume. Add half the brown sugar around the outer edge of the eggs in the bowl (so you don’t knock the air out of the mix) and whisk until incorporated. Add the remaining sugar again around the edge, and whisk again for a few minutes until the mix is smooth and you can’t feel any sugar crystals in between your fingers. Whisk the melted chocolate into the eggs quickly to incorporate it.
- Add the dry ingredients (flour, cocoa, salt and a third of the broken up Oreos) around the edge of the bowl and fold in until combined, taking care not to knock the air out. Pour the mix into the paper-lined baking pan. Scatter the remaining chunks of Oreo cookies over the top of the mixture, pressing some into the batter. Bake for 30-35 minutes or until the middle is only slightly gooey.
- Set the pan on a wire rack to cool completely. When cooled, lift the baking paper and brownies out of the pan and set on a cutting board. Cut into 2X2-inch squares (in half and then half again, both ways). Makes 16 Oreo brownies.
Adapted from Lorraine Pascal’s Baking Made Easy
PS. For more brownie awesomeness, check out our brown butter brownies recipe! Possibly one of the best brownie recipes ever, these brown butter brownies may be your new default brownie recipe.