Meet Thickest Oreo Stuffed Brownies- the brownie of all brownies. These deeply rich and chocolatey brownies are tall, have an entire layer of Oreo cookies inside of them, and will be in your oven in just 10 minutes!
Ingredient Overview
- Butter: Using butter in brownies provides such great flavor in every. single. bite. The best part about this recipe is that you use melted butter. That means there's no need to have your butter at a specific temperature. Simply chop the butter into pieces before...
- Microwaving in 45 second intervals
- Stirring over medium heat in a small saucepan on the stove
- Light Brown Sugar + Granulated Sugar: These brownies are definitely sweet! They are rich, but they are sweet from the combination of both light brown sugar AND granulated sugar. The light brown sugar adds extra moisture and provides a slight kick in flavor!
- Eggs: You'll need 4 large eggs at room temperature for this recipe! You might be wondering why there are so many eggs in an 8x8 pan of brownies. However, eggs help these brownies to be moist and fudgy!
- Vanilla: Even though this is the most indulgent chocolate recipe ever, pure vanilla extract helps with flavor!
- Flour: Simple all-purpose flour provides stability and a gorgeous chewy texture! Measure the flour correctly, as packing the flour into your measuring cups will result in cakey, dry brownies!
- Cocoa Powder: Unsweetened cocoa powder is the way to go! All of your chocolate flavor comes from your cocoa powder.... it's arguably the most important ingredient! I use Hershey brand!
- Salt: Though there may not be much salt in the recipe, it is MIGHTY! Salt helps bring out the sweetness and deepen the flavor!
- Oreos: Thickest Oreo stuffed brownies means you'll need Oreos! I use chocolate Oreos!
What Makes These Brownies Special?
- One bowl
- 10 minute prep time
- Flavor from melted butter and cocoa powder
- Fudgy, chewy, moist
- Filled with Oreo cookies
- THICK as ever with a gorgeous shiny top
Oreo Brownie Process
- Melt Butter
- Whisk sugars and eggs
- Add butter and vanilla extract
- Mix flour, cocoa powder, and salt into the batter
- Add half of the brownie batter to your pan
- Place Oreo cookies on top of the batter
- Pour remaining batter over the Oreo cookies
- Bake
FAQ
A combination of factors creates chewy and fudgy brownies! First, the ingredient ratios- you’ll notice there isn’t a ton of flour in this recipe compared to the wet ingredients. Additionally, you’ll want to make sure you do not overmix! When combining your wet and dry ingredients, only mix until they are just combined! Overmixing could lead to drier and cakey brownies! Finally, overbaking brownies will lead to dry brownies! Bake until a toothpick inserted comes out with gooey batter rather than clean!
You sure can! Use classic chocolate, double stuffed, pumpkin... whatever you can find and whatever you'd like best!
These brownies are THICK! They take quite a long time to bake. I recommend baking between 45-55 minutes. If you are baking in a glass pan, the brownies will likely take longer. They are finished when the tops look shiny and a toothpick inserted into the center of them comes out with moist batter. The batter shouldn’t look too wet or slimy, it should look gooey!
I do NOT recommend baking in anything other than an 8x8 inch pan. If you don't have an 8x8 inch, you could use a 9x9, but you'll need to decrease the baking time significantly, as the brownies will be much thinner!
You can double this recipe! If you double the recipe, bake the brownies in a 9x13 inch pan. The bake time should be relatively similar! I do not recommend halving this recipe. The texture and overall experience of the brownies will be altered!
Tips and Tricks
- Measuring flour: Make sure to spoon your flour into your measuring cups rather than packing the flour into your measuring cups! Especially in brownies, too much flour will lead to a dry, cakey texture rather than a rich, chewy, fudgy brownie!
- Whisking Eggs and Sugars: Make sure to heavily whisk your brown sugar, granulated sugar, and eggs together! Whisking until the mixture is light pale and foamy helps to create shiny, cracked brownies!
- Serving and Storing: If at all possible, do not slice these until the brownies are completely cooled! These are incredibly fudgy in the very best way, and you will not get clean, stable bars unless you let them cool! You'll want to store these, covered, at room temperature for up to 4 days or individually wrapped in the freezer for up to 3 months!
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Thickest Oreo Stuffed Brownies
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Total Time: 55-65 minutes
- Yield: 8x8 pan 1x
- Category: Brownies, Fudgy Brownies, Thick Brownies, Oreos, Chocolate
- Method: Bake
- Cuisine: American
Ingredients
- 1 cup (220g) unsalted butter, melted
- 1 cup (240g) light brown sugar
- 1 cup (225g) granulated sugar
- 4 large eggs, room temperature (200g)
- ½ tablespoon (6g) vanilla extract
- 1 cup (140g) all purpose flour
- ¾ cup (67g) unsweetened cocoa powder
- ¾ teaspoon (8g) salt
- 16 Oreos cookies (+additional 4-6 for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line an 8×8 baking pan with parchment before spraying it with cooking spray!
- Melt chopped butter in a microwave-safe bowl in 30 second intervals, stirring in between each round OR in a small saucepan over medium heat on the stove. Butter should be fully melted.
- In a large bowl, whisk light brown sugar, granulated sugar, and room temperature eggs with a wire whisk for about 2 minutes until pale in color and slightly bubbly. This helps to create a shiny top.
- Add vanilla extract and melted butter to the batter, mixing until combined.
- Carefully add flour, cocoa powder, and salt to the mixture. Do not overmix. Mix the ingredients until the dry ingredients just disappear into the batter. The batter will not be completely smooth.
- Add half of the brownie batter to your prepared pan. Cover the batter with Oreo cookies. Pour remaining half of the batter over the cookies.
- If desired, crush an additional 4-6 Oreo cookies on top of the batter to create an Oreo topping.
- Bake the brownies for 45-55 minutes. The top will be shiny. A toothpick inserted into the center of the pan will come out with a thin layer of gooey batter. A toothpick inserted towards the edge of the pan will come out almost clean. Overbaking will lead to dry brownies. Brownies will continue cooking as they cool.
- Allow brownies to cool for at least 1 hour before slicing. Store covered at room temperature for up to 4 days.
Keywords: Oreo Brownies, Fudgy Brownies, Chewy Brownies, Thick Brownies, Chocolate
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