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The Ultimate Fudgy Oreo Brownies with a Shiny Top Crust

Close-up of fudgy oreo brownies stacked on a plate, showing a shiny, crackly top.
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Make rich, decadent Oreo brownies from scratch that feature a perfectly fudgy center and a desirable shiny, crackly top. This recipe uses simple ingredients for ultimate chocolatey indulgence.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder, natural or Dutch-process
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 1 cup chopped semi-sweet chocolate chips
  • 12 whole Oreo cookies, roughly chopped (plus 6 for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a medium saucepan over low heat, melt the butter. Remove from heat. Whisk in the granulated sugar and brown sugar until fully combined.
  3. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and glossy. Whisk in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, salt, and baking powder. Add this dry mixture to the wet ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the flour, chopped chocolate chips, and the 12 roughly chopped Oreo cookies.
  6. Spread half of the batter evenly into the prepared pan. Arrange the 6 reserved whole Oreo cookies evenly over the batter. Top with the remaining batter, spreading carefully to cover the cookies.
  7. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter. This timing is key for fudgy results.
  8. Let the brownies cool completely in the pan on a wire rack (at least 2 hours, or chill for faster setting).
  9. Once cool, use the parchment overhang to lift the brownies out of the pan. Cut into 16 squares.

Notes

  • For the best shiny, crackly top, do not overmix the batter once the flour is added. Overmixing develops gluten, which prevents the crust from forming correctly.
  • Using room temperature eggs helps create a smoother batter, which contributes to the desired shiny top.
  • For extra fudgy texture, substitute 1/4 cup of the flour with an equal amount of cornstarch.

Nutrition

Find it online: https://frostedfancies.com/fudgy-oreo-brownies-shiny-top-recipe/