Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or aluminum foil, leaving some overhang on the sides to easily lift the brownies out later. Grease the pan lightly if not using parchment paper.
- In a large microwave-safe bowl or in a saucepan over low heat, melt the unsalted butter. Make sure it’s completely melted and smooth.1 cup Unsalted Butter
- Add the granulated sugar and packed brown sugar to the melted butter. Whisk them together until well combined and the mixture is smooth and slightly glossy.1 ½ cups Granulated Sugar, ¾ cup Brown Sugar, packed, 1 cup Unsalted Butter
- Crack the four large eggs into the sugar-butter mixture, one at a time, whisking well after each addition. Stir in the vanilla extract until everything is thoroughly incorporated.4 Large Eggs, 2 teaspoons Vanilla Extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. This ensures all the dry ingredients are evenly distributed, preventing pockets of flour or leavening.1 cup All-Purpose Flour, ¾ cup Unsweetened Cocoa Powder, ½ teaspoon Salt, ¼ teaspoon Baking Powder
- Gradually add the dry ingredients to the wet ingredients. Start mixing on low speed or with a spatula until just combined. Be careful not to overmix at this stage – overmixing can lead to tough brownies.1 cup All-Purpose Flour, ¾ cup Unsweetened Cocoa Powder, ½ teaspoon Salt, ¼ teaspoon Baking Powder
- Gently fold in the roughly chopped Oreos and the optional chocolate chips. Ensure they are evenly distributed throughout the batter.1 ½ cups Oreos, ½ cup Chocolate Chips (semi-sweet or dark)
- Pour the brownie batter into the prepared baking pan and spread it evenly using a spatula. The batter will be thick.
- Bake in the preheated oven for 25-30 minutes. The brownies are ready when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. You want them fudgy, not cakey.
- This is a crucial step for fudgy brownies! Let the brownies cool completely in the pan on a wire rack. This allows them to set up properly and develop that perfect fudgy texture. Once cooled, use the parchment paper overhang to lift the entire brownie slab out of the pan.
- Once completely cool, cut the brownies into squares using a sharp knife or a pizza cutter. Enjoy your Best Irresistible Fudgy Oreo Brownies!
Notes
Store in an airtight container at room temperature for up to 3-4 days. Refrigerate for up to a week. Reheat in microwave for 10-15 seconds. Freeze for 2-3 months.
