Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons instant espresso powder
- 3/4 cup high-quality cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 16 to 20 Oreo cookies (Classic or Double Stuf)
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. Spray the parchment lightly with non-stick cooking spray. In a small bowl, dissolve the espresso powder into the vanilla extract to ensure no granules remain.
- In a large mixing bowl, whisk the melted butter and granulated sugar together for about two minutes. Add the eggs one at a time, beating well after each addition until the mixture looks shiny. Stir in the vanilla and espresso mixture. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix. Finally, fold in half of the chocolate chips.
- Spread half of the brownie batter into the prepared pan. Arrange the Oreo cookies in a single, even layer over the batter. You can fit about 16 cookies in a 4×4 grid. Pour the remaining batter over the Oreos and spread it gently to the edges with an offset spatula. Sprinkle the remaining chocolate chips on top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan before slicing to ensure the fudge sets properly.
- Cook Time: 50 minutes