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Irresistibly Gooey Oreo Brookies

Oreo brookies - featured image

A rich and gooey dessert combining fudgy brownies with a cookie layer dotted with chunks of Oreos, perfect for impressing without fuss.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1520 Oreo cookies, roughly chopped
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper.
  2. Melt the butter in a microwave-safe bowl or on the stovetop until just melted, not browned. Pour into a large mixing bowl.
  3. Stir in the granulated and brown sugars to the melted butter until smooth and combined.
  4. Beat in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
  6. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until no streaks of flour remain. Do not overmix.
  7. Gently fold in the roughly chopped Oreos and chocolate chips, keeping chunks intact.
  8. Pour the batter into the prepared pan and smooth the top to about 1 inch thick.
  9. Bake for 25 to 30 minutes, checking at 25 minutes. The edges should be set and the center slightly soft with moist crumbs on a toothpick.
  10. Cool completely in the pan on a wire rack for at least 30 minutes before slicing.

Notes

Do not overbake to keep brookies gooey. Use room temperature eggs and chop Oreos by hand to keep chunks. Let brookies cool completely before slicing. Tent with foil if top browns too fast.

Nutrition

Keywords: Oreo brookies, brownies, cookies, dessert, gooey, easy dessert, chocolate, homemade dessert