I came across these brownies when I was looking through other blogs and I knew instantly that I had to make these! I love Oreos. They are one cookie that you can’t really replicate at home, and why would you want to? (There are quite a few bloggers who are making homemade Oreos, but I don’t think I’m going to try that recipe.) Oreos are one of the few store bought cookies that I really like.
I was pretty shocked that the recipe here was only half of the original recipe. It still had a lot of butter and chocolate! I had my husband help me chop the Oreos. He wanted the smash them rather than chop them, but I’m not sure that work have worked as well. I wanted nice big chunks for the brownies.
These brownies had a lot of similarities to the spiced chocolate cake that I made earlier this week. You melt the chocolate and the butter together rather than creaming the butter with sugar. This makes for a couple more pans to wash, but that’s ok. The brownie batter was nice and thick and had lots of Oreo chunks. They baked up perfectly and have a nice little flaky crust on the top, which is common when you have a bar cookie with a lot of chocolate!
Since I make these in the evening after work, it is always a battle to get them baked and completely cooled in one evening. It seems like I never leave work on time these days, so that makes it a big challenge to get things done. I cooled them as much as I could before cutting, but I think that I could have cut the bars more cleanly if they were completely chilled. C’est la vie!
These are some dense brownies! Maybe they could have been baked a touch longer, but they are very fudgy and gooey. I don’t think that you can taste the Oreo all that much. Maybe it’s because they are still a little warm and really soft. I thought the Oreo flavor would be more distinct, but they are still a very wonderful decadent brownie.
2 sticks butter
8 ounces chocolate chips
3 ounces unsweetened chocolate, chopped
1 1/2 tablespoons instant coffee granules
1 tablespoons vanilla
1 cup + 2 tbsp sugar
1/2 cup + 2 tbsp flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups chopped Oreo cookies (25 cookies)
Preheat to 350°F. Butter and flour a 9"x13" baking pan.
In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In a large mixer bowl, combine eggs, coffee, vanilla and sugar and mix until combined. Mix in the melted chocolate/butter mixture; cool to room temperature.
In a small bowl, mix together 1/2 cup flour, baking powder and salt. Stir the flour mixture into the batter. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Stir the Oreos into the batter by hand. Spread the batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.
Recipe from eat me, delicious. Original recipe from Ina Garten