Thursday, August 14, 2014

oreo brownies

I made a malted milk brownies with maltesers not too long ago, and I was so in love with it, I was inspired to make another brownie.

I looked around for a brownie that could get me excited and this was what I found.
Now, I am not a cookie fan, so I don't  normally eat Oreo cookies. I don't dislike them, but I am not mad about them.

But I like to incorporate Oreo cookies into my bakes, like this Oreo Cheesecake, which is super super yummy. Once baked with other ingredients, they sort of morph into something quite exceptional.

Yes, I have strange ideas.

Have you not noticed that by now? :)

I like making brownies because first and foremost, they are generally one-pot bakes. Okay, so you may have to use an additional saucepan to melt the chocolate but that does not really count, does it?

The second reason is because unless you have itchy fingers and leave the brownies to bake longer than you should, it is really not easy to ruin a brownie.

To make the brownie, first start by melting the butter. Once the butter had melted, add the chocolate and stir with a whisk until all the chocolate had melted.
Set this aside to cool a little.

Into a bowl, break the Oreo cookies into pieces.
Place one-third of the cookies into a smaller bowl and added flour, cocoa powder and salt to it. Set these aside.
In a mixing bowl, add the eggs and whisk them until they triple in volume. This may take a while.

Go make a cup of coffee and read while you wait.

Carefully, add half the sugar around the edges of the mixing bowl. This is to prevent the sugar from knocking the air that you had so patiently whipped into the eggs.
Once incorporated, do the same with the remaining sugar.
Once all the sugar had been incorporated, add the chocolate, and whisk.
Add the Oreo, flour, cocoa powder and salt and fold in with a spatula.
Be gentle.
Pour this into a greased and lined baking pan.
Finally, scatter the remaining Oreo cookies onto the brownie, pressing some into the batter.
Once baked (DO NOT over bake!), cool the brownie completely before lifting it out of the pan to cut into pieces.
Because of all that whipping you did at the start, this brownie is not super dense. Indeed, it has a somewhat airy texture, with the slightly crunchy, yet chewy Oreo cookies.

With such a myriad of textures, this makes one delicious brownie!

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Oreo Brownies (Makes 16 squares)
Adapted from sugarandsnapshots

5½ oz (165g) unsalted butter
7 oz (200g) semi-sweet chocolate, finely chopped
4 eggs
5½ oz (165g) light brown sugar
3 tablespoons (23.5g) plain flour
1 tablespoon (7g) cocoa powder
A pinch of salt
16 Oreo cookies, broken into pieces

1. Preheat your oven to about 350°F (180°C). Line an 8x8x3-inch (20cm) baking pan with baking paper with the paper overlapping the sides (this will make them easier to lift out of the pan after baking.
2. Melt your butter in a pan over medium heat. Remove from heat and add the chopped chocolate, stir until smooth and well combined.
3. Whisk the eggs in a large mixing bowl until they triple in volume. Add half the brown sugar around the outer edge of the eggs in the bowl (so you don’t knock the air out of the mix) and whisk until incorporated. Add the remaining sugar again around the edge, and whisk again for a few minutes until the mix is smooth and you can’t feel any sugar crystals in between your fingers. Whisk the melted chocolate into the eggs quickly to incorporate it.
4. Add the dry ingredients (flour, cocoa, salt and a third of the broken up Oreos) around the edge of the bowl and fold in until combined, taking care not to knock the air out. Pour the mix into the paper-lined baking pan. Scatter the remaining chunks of Oreo cookies over the top of the mixture, pressing some into the batter. Bake for 30-35 minutes or until the middle is only slightly gooey.
5. Set the pan on a wire rack to cool completely. When cooled, lift the baking paper and brownies out of the pan and set on a cutting board. Cut into 16 squares (in half and then half again, both ways).

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.


  1. Hi Diana,
    I am loving your oreo brownies.
    Send some over please!! ;p


    1. Hey Doreen I would if the vultures had not descended on the brownies and ate them all!!

  2. Diana, I think you are right about the Oreos. On their own, I find that they are not that great. I have learnt something new today - to beat up the eggs until triple volume for these brownies. So far the brownie recipes that I have don't use that method.

    1. Hi Phong Hong, this was an unusual method but it worked - it is great if you don't want a super dense brownie.

  3. the first picture already make my saliva dropping... haha~

  4. Hi, When made it yday, i used sweet cooking chocolate bar (it was gift), can you let me know how much I have to reduce the brown sugar? I removed around 2 tblsps yday but still too sweet.
    Apart from that, the texture was great and taste wonderful!

    Thanks, Natalia

    1. Hi Natalia, I have never baked with sweet cooking chocolate bar and because sweetness changes according an individual's preference, I am afraid you will need to try and error until you find what you like!