Description

Indulge in rich, fudgy Double Oreo Brownies featuring a crunchy Oreo crust, luscious dark chocolate batter, and extra Oreo chunks on top. These decadent treats combine the perfect balance of deep cocoa flavor, creamy chocolate, and Oreo crunch, baked to perfection with a glossy, slightly chewy top and moist interior. Ideal for parties, dessert tables, or any chocolate Oreo lover’s craving.

Ingredients

Oreo Crust

One batch of Oreo Crust, prepared as directed under ‘General crust preparation’

Brownie Batter

135g dark chocolate (72%), coarsely chopped
120g unsalted butter, cold from the fridge
10g black cocoa or Dutch process cocoa, sifted
2 large eggs (about 100g without shells)
135g caster sugar (granulated sugar can be used but affects glossiness)
65g light or dark brown sugar
¼ tsp salt
¼ tsp vanilla bean paste
65g all-purpose flour, sifted
130g Oreos, coarsely chopped

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Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the brownies.
Prepare Pan: Grease and line a 9″ (23cm) square baking pan with parchment paper, leaving the edges overhanging for easy removal. Secure the parchment with binder clips if desired.
Form Oreo Crust: Transfer the prepared Oreo crust mixture into the pan, gently shaking to distribute evenly. Use the bottom of a glass or wooden tamper to compact it firmly and evenly, smoothing edges with an offset spatula.
Chill Crust: Place the crust in the refrigerator while you prepare the brownie batter.
Melt Chocolate and Butter: In a heatproof bowl set over simmering water (bowl should not touch water), melt the dark chocolate and butter together, stirring frequently until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring well each time until combined.
Add Cocoa: Sift black or Dutch process cocoa powder over the melted chocolate and butter mixture and stir until fully incorporated.
Beat Eggs and Sugars: In a large bowl, combine eggs, caster sugar, and brown sugar. Using an electric handheld mixer or stand mixer with whisk attachment, beat at medium-high speed for 2-3 minutes until lightened in color and volume increased.
Combine Chocolate Mixture: Add the chocolate and butter mixture to the beaten eggs and sugars, mixing until fully combined. Then add salt and vanilla bean paste, mixing until incorporated.
Add Flour: Gently fold in the sifted all-purpose flour by hand until the batter is smooth and lump-free.
Assemble Brownies: Pour the brownie batter over the chilled Oreo crust in the pan. Smooth the top using an offset spatula to even out the batter and remove any large bubbles.
Add Oreo Topping: Scatter the remaining coarsely chopped Oreos evenly over the top of the batter.
Bake: Bake in the preheated oven for 22-28 minutes. Check after 20 minutes. The edges and top should be set, and a skewer inserted in the center should come out with a few moist crumbs. Avoid overbaking to keep fudgy texture.
Cool and Slice: Remove from oven and cool on a wire rack. Once cooled, use the parchment sling to lift brownies out of the pan. For cleaner slices, chill brownies before cutting with a sharp knife.
Storage: Store leftover brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to one week.

Notes

Using caster sugar helps achieve a glossy, crackly brownie top; granulated sugar can be substituted but glossiness may reduce.
Chilling brownies before slicing yields cleaner, neater pieces.
Ensure not to overbake to maintain a moist, fudgy interior with a slightly chewy crust.
Use dark chocolate of good quality (72% cocoa) for optimal richness and flavor.
You can prepare the Oreo crust ahead of time and keep it chilled while preparing the batter.