Oreo Chocolate Brownies
These Eggless Oreo Chocolate Brownies are next-level indulgent—rich, ultra-fudgy, and packed with melty dark chocolate, crunchy Oreo chunks, and gooey chocolate chips. And just when you think they couldn’t get any better, we’re piling even more Oreos on top because, honestly, more is always better. The best part? They’re completely egg-free but just as decadent as any classic brownie—no compromises, just pure, chocolatey bliss. Whether you’re baking for a party, a cozy movie night, or simply treating yourself (because you deserve it!), get ready to fall in love at first bite.
Yield: 12 servings
Equipment
- 8-inch (20cm) x 8inch (20cm) Square baking pan
Ingredients
- 200 g Dark Chocolate or semi-sweet chocolate
- 90 g Butter* you can use dairy-free butter sticks
- 125 g Powered Sugar or icing sugar
- 125 g Light Brown Sugar
- 120 ml Milk*, warm; see notes for options
- 160 g All Purpose Flour
- 40 g Dutch Processed Cocoa Powder
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 50 g Chocolate Chips
- 9 Oreo Cookies for topping
- 6-7 Oreo Cookies chopped & mixed into the brownie batter
Instructions
How to Make Oreo Chocolate Brownies
- Preheat the oven to 340°F (170°C). Grease an 8x8 inch (20x20-cm) square baking tin with oil and line it with baking paper, ensuring there’s an overhang for easy removal later.
- Melt the butter and dark chocolate in a heatproof bowl. You can do this over a double boiler or simply microwave it in short bursts, stirring in between. Once melted, stir in the sugar and warm milk until smooth. Whisk until the sugar fully dissolves.
- Add the dry ingredients. Sift the flour, cocoa powder, baking powder, and salt into the chocolate mixture. Whisk together until the batter is smooth and well-combined.
- Fold in chocolate chips and chopped Oreo cookies, mixing gently to distribute them evenly throughout the batter.
- Pour the brownie batter into the prepared tin, smoothing the top with a spatula. Arrange whole Oreo cookies on top for that perfect finishing touch.
- Bake for 25-30 minutes, or until the brownies have risen evenly and the center is set. You can check doneness with a toothpick – it should come out with a few moist crumbs.
- Sprinkle extra chocolate chips on top while the brownies are still warm for a luscious, melty finish (Optional)
- Allow the brownies to cool completely in the tin before cutting them into squares with a warm knife. Enjoy the gooey, indulgent goodness!
Notes
- Cup vs. Weighing Scale: The US customary cup measurement can be imprecise due to slight variations in volume. For the most accurate results, it’s best to weigh your ingredients with a digital scale in grams.
- Preparation is Key: Before diving into your recipe, measure and prep all your ingredients. This simple step ensures a smooth and stress-free cooking process.
- Teaspoon & Tablespoon Accuracy: Always use actual measuring spoons for teaspoons (tsp) and tablespoons (tbsp), not the ones you use to eat, to ensure precise measurements every time.
- Milk Options: Feel free to use any unsweetened dairy-free milk, such as almond, soy, or oat, or stick with whole dairy milk if you prefer.
- Dark Chocolate Choices: For a rich, indulgent flavor, go for semi-sweet baking chocolate chips or 60% couverture chocolate. For a vegan version, simply choose dark or semi-sweet chocolate that’s dairy-free.