Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated white sugar
- 4 large eggs, at 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
- 1/2 cup semi-sweet chocolate chips (optional for extra fudginess)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. 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 ensure a shiny, crackly top. Stir in the vanilla extract.
- Sift the flour, cocoa powder, and salt into the wet ingredients. Use a spatula to gently fold the dry ingredients into the batter until just combined; do not overmix. Fold in the chocolate chips if you are using them. Pour about half of the brownie batter into the prepared pan and spread it into an even layer. Place the Oreo cookies in a single layer over the batter, fitting as many as possible. Pour the remaining batter over the cookies and smooth the top with a spatula to ensure they are fully covered.
- Place the pan in the center of the oven and bake for 30 to 35 minutes. Test the brownies by inserting a toothpick into the center; it should come out with a few moist crumbs attached, but not wet batter. Remove the pan from the oven and let the brownies cool completely in the pan. This cooling period is essential for the fudgy texture to set. Once cool, lift the brownies out using the parchment paper and cut them into 16 squares.
- Cook Time: 50 minutes