Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated white sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup high-quality unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 16–20 standard Oreo cookies
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with non-stick cooking spray or a small amount of butter to ensure the brownies release perfectly after cooling.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition to incorporate air for that classic crinkle top. Stir in the vanilla extract. Sift in the cocoa powder, flour, and salt. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this preserves the chewy texture. Finally, fold in the chocolate chips.
- Pour approximately half of the brownie batter into the prepared baking pan and spread it into an even layer using an offset spatula. Arrange the Oreo cookies in a single, tight layer across the batter. You should be able to fit a 4×4 grid of cookies. Pour the remaining brownie batter over the top of the cookies, spreading it carefully to ensure all the Oreos are completely covered and the surface is smooth.
- Place the pan in the center rack of the oven and bake for 35 to 40 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached, but no raw batter. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This cooling phase is critical for the fudgy texture to set. Once cool, lift the parchment paper to remove the brownies and slice them into 16 even squares.
- Cook Time: 55 minutes