Yield: 16 brownies
Pan: 20 × 20 cm / 8 × 8 inch
Oven: 175°C conventional / 165°C fan
Ingredients
Brownie batter
- 170 g unsalted butter
- 180 g dark chocolate, 55–70%
- 180 g granulated sugar
- 80 g light brown sugar
- 3 large eggs, about 150 g
- 8 g vanilla extract
- 90 g all-purpose flour
- 35 g unsweetened cocoa powder
- 2 g fine salt
- 12 Oreo cookies, roughly chopped
- 8 Oreo cookies, halved
Optional Oreo topping
- 6–8 Oreo cookies, roughly broken
- 50 g chocolate chips
PRE-OVEN 🧸
1. Prepare the pan
Line a 20 × 20 cm pan with parchment, leaving some overhang so the brownies can be lifted out.
Heat oven to 175°C.
2. Melt chocolate + butter
Combine:
- 170 g butter
- 180 g dark chocolate
Melt gently over a bain-marie or in short microwave bursts.
Stir until completely smooth.
Don’t let it get extremely hot.
3. Whip the eggs and sugars
Whisk together:
- 3 eggs
- 180 g white sugar
- 80 g brown sugar
Whisk vigorously for 2–3 minutes.
Add vanilla.
You want the mixture to become slightly lighter and thickened.
4. Add chocolate
Slowly whisk the warm chocolate-butter mixture into the eggs.
The batter should become glossy, dark and quite thick.
5. Add dry ingredients
Sift together:
- 90 g flour
- 35 g cocoa
- 2 g salt
Fold into the chocolate mixture.
Do not overmix.
Stop as soon as you no longer see dry flour.
6. Add Oreo
Fold in the 12 chopped Oreos.
Pour into the lined pan.
Smooth the surface.
Press the 8 halved Oreos into the top and scatter additional Oreo pieces/chocolate chips if using.
🔥 PRE-OVEN LOOK
Your batter should look:
thick + glossy + fudgy + almost mousse-like
It should slowly spread when you smooth it with a spatula, rather than flow like cake batter.
🔥 OVEN
Bake at:
175°C conventional — 23–29 minutes
or
165°C fan — 25–31 minutes
The center should still have a slight wobble.
Don’t wait for a completely clean toothpick.
For fudgy brownies, the toothpick should come out with moist chocolate crumbs attached.
If it comes out completely clean, you’ve probably gone too far.
POST-OVEN 🧸
Immediately after removing the brownies:
- Let them remain in the pan for 20–30 minutes.
- Transfer to a rack using the parchment.
- Cool completely.
- For the ultimate fudgy texture, refrigerate for 1–2 hours before cutting.
The brownies will continue setting as they cool.
POST-OVEN LOOK
You want:
- shiny/crackly top
- crisp Oreo edges
- slightly sunken center
- dense, fudgy interior
- melted chocolate pockets
- chunks of Oreo throughout
For clean bakery-style pieces:
- Chill completely.
- Use a sharp knife.
- Wipe the knife between cuts.
- Cut 4 × 4 for 16 brownies.
For extra dramatic brownies, warm each piece for 10–15 seconds before serving and add vanilla ice cream.
⭐ Extra-fudgy upgrade
Replace 20 g of the flour with 20 g additional cocoa powder? No—that will make them drier.
Instead, for an even fudgier result, use 80 g flour + 40 g cocoa, and slightly underbake by 1–2 minutes. The combination of high chocolate + moderate flour + early pull is what gives you that dense Oreo-brownie texture.
