The New Best Way To Eat An Oreo: Oreo Brownies

These better than ever Oreo brownies are rich, fudgy, and incredibly easy to make. My recipe squeezes almost an entire pack of Oreos into one batch for the best tasting brownies you've ever had!

Recipe: https://sugarspunrun.com/oreo-brownies/

Ingredients
10 Tablespoons unsalted butter cut into pieces (141g)
4 oz semisweet or dark chocolate bar, chopped (see note) (113g)
½ cup Dutch process cocoa powder (50g)
1 ½ cups granulated sugar (300g)
2 large eggs
1 teaspoon vanilla extract
⅔ cup all-purpose flour (85g)
½ teaspoon salt
½ cup mini chocolate chips (optional) (85g)
25 Oreo cookies, divided

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Instructions
00:00 Introduction
Preheat your oven to 350F (175C) and line a 9x9” baking pan with parchment paper (or lightly grease). Set aside.
00:30 In a microwave-safe bowl, combine butter and chopped chocolate. Microwave for 30 seconds. Stir well and continue to heat in 20 second intervals until butter and chocolate are completely melted and combined.
Immediately add cocoa powder to the melted chocolate mixture and stir well.
02:36 In a separate large mixing bowl, vigorously whisk together sugar and eggs until lightened in color (I use an electric mixer but this may be done by hand).
03:41 Drizzle the chocolate mixture into the egg mixture and stir until just combined.
03:57 Add vanilla extract and stir well.
04:06 Sprinkle flour and salt over the batter and stir until completely combined and batter is uniform.
04:27 Stir in chocolate chips, if using.
04:57 Pour half of the brownie batter into the bottom of the prepared pan and spread into an even layer. Nestle 20 Oreo cookies into the batter in even rows. Spread remaining batter evenly over Oreo cookie layer.
06:34 Break or crumble your remaining 5 Oreo cookies and press gently into the top of your brownie batter.
07:07 Bake on 350F (175C) for 30 minutes (note: I use a metal pan, a glass pan will take longer) or until a toothpick inserted in the center comes out clean or with fudgy crumbs (but not wet batter). Allow brownies to cool completely in the pan before cutting and serving.

Notes
Chocolate
May substitute ⅔ cup (113g) semisweet chocolate chips. I like to use a 60% bar of chocolate.
Storage
Store in an airtight container at room temperature for up to 5 days.

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