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Oreo Brownies



• 2 sticks (16 tablespoons) butter

• 8 ounces bittersweet chocolate

• 4 eggs


• 1/2 teaspoon salt

• 1 cup dark brown sugar, such as muscovado (Note: light brown sugar works fine as well)

• 1 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 cup flour

• 1 bag of double-stuffed Oreos



1. I butter a 13-by-9-inch baking pan and line it with buttered parchment paper. (Note: This recipe is so buttery I’ve never needed to use parchment paper.) I preheat the oven to 350 degrees. In the top of a double boiler set over barely simmering water or on low power in a microwave, I melt the butter and chocolate together. I cool it slightly. In a large bowl or mixer, I whisk the eggs. I whisk in the salt, sugars, and vanilla.


2. I whisk in the chocolate mixture. I fold in the flour just until combined.

3. I pour in HALF of the batter into the prepared pan. I line the batter with Oreos. I pour the rest of the batter over the Oreos and make sure they are completely covered.

4. I bake for 35 to 40 minutes or until shiny and beginning to crack on top. I cool in the pan on a rack.



• For the best flavor, bake 1 day before serving, let cool, and store tightly wrapped.

• These brownies go well with vanilla ice cream!

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