Oreo Brownie Recipes

THE BEST OREO BROWNIES RECIPE

Steps:

• Preheat the oven to 350°F.
• Coat an 8x8 baking pan with cooking spray and line with a parchment paper.
• Place the butter and chocolate in a microwave safe bowl and heat in the microwave until they are melted, stirring every 15 seconds.
• Once the butter and chocolate chips is completely melted, add in sugar and whisk well.
• Add in the eggs one after another and mix very well after adding each egg.
• Add in the flour and stir until no lumps of flour is visible.
• Pour half of the brownie batter into the prepared baking pan and top with half of the Oreo pieces.
• Pour the remaining batter on the Oreos and top with the rest of the brownies.
• Bake in the oven for 25 minutes until a toothpick inserted in the middle comes out with few fudgy crumbs.
• Let the brownies cool completely and then slice them.

OREO BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line a 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
• In a large bowl, sift together the flour, salt, and cocoa powder. Set aside until needed.
• In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
• In a large mixing bowl, combine the eggs, egg yolk, and remaining sugar. Whisk until well combined, about 30 seconds. Stir in vanilla.
• Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
• Add in the dry ingredients and, using a rubber spatula, slowly stir until just combined.
• Finally, fold in the chocolate chips and 1/2 of the Oreo cookies! *Do not over mix!
• Scrape the batter into the prepared pan and smooth the top. Press the remaining Oreo cookies on top of the batter.
• Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
• Place the pan on a cooling rack and cool for at least 2 hours before slicing.

OREO® BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease the foil.
• Combine butter and chocolate in a medium saucepan over low heat. Cook, stirring occasionally, until melted, about 5 minutes. Whisk in white sugar, vanilla extract, and salt. Turn off the heat.
• Whisk in eggs, 1 at a time. Stir in flour and cocoa powder until mixture is well combined. Fold in chopped cookies. Pour batter into the prepared baking dish and sprinkle with crushed cookies.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, about 35 minutes. Place on a wire rack until completely cool, about 30 minutes.
• Meanwhile, whisk powdered sugar and milk together in a small bowl until mixture has reached a drizzling consistency. Drizzle glaze over the top of the brownies.

OREO®-STUFFED BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix brownie mix, oil, eggs, and water together in a bowl until smooth. Spoon about 1 tablespoon batter into each muffin cup. Place 1 cookie into each muffin cup and top with more batter.
• Bake in the preheated oven until a toothpick inserted in the side of the brownie comes out clean, 20 to 23 minutes.

OREO™ PUMPKIN CREAM CHEESE BROWNIE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 27 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, at least 1 hour.
• In medium bowl, beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 1 cup of the whipped topping. Spread evenly over crust. Spread remaining whipped topping over top. Refrigerate 2 hours.
• When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Store covered in refrigerator.