Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup high-quality unsweetened cocoa powder
- 1/2 teaspoon salt
- 16–20 standard Oreo cookies
- 1 cup Nutella (or hazelnut spread)
- 1/2 cup semi-sweet chocolate chips (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with butter or non-stick cooking spray to ensure the fudgy edges don’t stick.
- 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 create that classic crackly top. Stir in the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix, as this preserves the chewy texture.
- Spread exactly half of the brownie batter into the bottom of your prepared pan. Smooth it out into an even layer. Arrange the Oreo cookies in a single layer over the batter; you should be able to fit a 4×4 grid. Carefully spread the Nutella over the top of the Oreos. If the Nutella is too thick, microwave it for 10 seconds to make it pourable. Gently drop dollops of the remaining brownie batter over the Nutella layer and use a spatula to spread it to the edges, sealing the “stuffing” inside.
- Place the pan in the center rack of the oven. Bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the edge of the brownie (avoiding the Oreo center); it should come out with a few moist crumbs. The center may still look slightly soft, but it will firm up as it cools.
- Remove the pan from the oven and let it cool completely in the pan for at least 1 hour. This patience is vital because the Nutella needs time to set. Once cooled, use the parchment paper handles to lift the brownie block out of the pan. Slice into 16 squares using a sharp, warm knife for clean cuts.
- Cook Time: 55 minutes