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Ultimate Fudgy Homemade Oreo Brownies with a Shiny Crust

Two stacked, fudgy Oreo brownies showing a shiny top crust and a hint of white filling inside.
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Make these decadent, fudgy Oreo brownies from scratch. They are chewy, packed with whole and crushed Oreos, and develop a beautiful, shiny top crust. This easy recipe proves you can create bakery-style results without complex techniques.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup all-purpose flour
  • 1 cup crushed Oreo cookies
  • 1 cup whole Oreo cookies

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a medium saucepan, melt the butter over low heat. Remove from heat.
  3. Whisk the granulated sugar and brown sugar into the melted butter until combined.
  4. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the cocoa powder, salt, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the crushed Oreo cookies.
  8. Pour half of the batter into the prepared pan and spread evenly. Arrange the whole Oreo cookies on top of the batter. Pour the remaining batter over the whole cookies and spread gently to cover.
  9. Bake for 30 to 35 minutes. A toothpick inserted near the edge should come out with moist crumbs attached, but not wet batter. This helps achieve a fudgy texture.
  10. Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into squares.

Notes

  • For the best shiny, crackly top, do not overmix the batter once the flour is added. The sugar needs to dissolve properly into the warm butter and eggs.
  • If you prefer a thicker, denser brownie, use an 8×8 inch pan instead, and increase the baking time by 10 to 15 minutes.
  • You can substitute Double Stuf Oreos for extra cookie flavor in the batter.

Nutrition

Find it online: https://kitchenican.com/fudgy-homemade-oreo-brownies-shiny-crust/