Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup high-quality cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 16 Oreo cookies (standard or Double Stuf)
- 1/4 cup semi-sweet chocolate chips (optional for extra loading)
Instructions
- Step 1: Preparation
Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. Lightly grease the parchment with cooking spray. In a medium bowl, whisk together the melted butter and granulated sugar until well combined and slightly pale. - Step 2: Mixing the Batter
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract. Sift in the cocoa powder, all-purpose flour, and salt. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently fold in the chopped walnuts and chocolate chips if using. - Step 3: Layering and Baking
Spread half of the brownie batter into the bottom of the prepared pan, smoothing it out to the edges. Place the 16 Oreo cookies in a single layer on top of the batter (a 4×4 grid). Carefully spoon the remaining batter over the Oreos, using an offset spatula to cover them completely. 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 lifting them out by the parchment paper and slicing into 16 squares.
- Cook Time: 50 minutes