when i posted my chocolate chip cookie recipe, i said my life had been a quest to find that perfect recipe. like those little chewy wonders, i have also been on a quest for MY brownie recipe, my favorite from-scratch recipe. along that journey, i stumbled upon this genius thought – oreos IN brownies.
shyeah.

DUDEiLOVEoreos.
now i’m proud to say that most of the time i have some self control when it comes to sweets, and eating too much. but with oreos? they are totally my kryptonite. my husband and i can easily and quickly polish off an entire package right after opening one.

this recipe boasts the very best things about brownies: the lightly crispy top, the fudgy inside but still crumbly, and then a rich surprise when you bite into it. (unlike other recipes i found, mine has the oreos crushed or chopped up inside – i preferred this to the whole oreo inside.)

for reals, whoever was the very first to come up with the idea of putting these 2 together is a genius. it’s like wine & cheese, ice cream & root beer, crusty bread & hot soup, or will & grace… SO GOOD TOGETHER.

oreo brownies
adapted from crazy for crust

ingredients

2 ounces unsweetened baking chocolate

2 ounces semi-sweet baking chocolate

3/4 cup (1 1/2 sticks) butter

1 3/4 cups granulated sugar

3 eggs, whisked

2 tsp vanilla extract

2 tbsp unsweetened cocoa powder

1/8 tsp coarse sea salt

1 cup flour

15 (ish) original oreos, chopped (using double stuf oreos makes these oreos super rich)

directions

1. preheat oven to 350. spray an 8×8 baking dish with cooking spray (i use coconut oil spray).

2. put both baking chocolates and butter in a microwave-safe bowl. heat for about 2-3 minutes, stirring every 30-45 seconds, until chocolate is melted and smooth. pour into a mixing bowl and add the sugar. add in eggs, vanilla, cocoa powder, and salt – mix well. add flour and stir to fully combine.

3. spread half of the batter in prepared dish. sprinkle chopped oreos evenly over the top, then cover with remaining batter (easier if you use your fingertips to spread over).

4. bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. allow to cool for about 10-15 minutes before cutting. these are best served warm:)

enjoy!