I always enjoy trying the seasonal and limited edition cookies that Oreo releases throughout the year. Perhaps it is because I always had a fondness for Oreo cookies and milk after a long day of school, but whatever the motivation, I always get a kick out of trying flavors that range from Caramel Apple to Candy Corn. One of the most recent releases is Brownie Batter, which features a chocolate filling in place of the classic vanilla and is meant to capture the fudgy goodness of a bowl of not-yet-baked brownie batter. Naturally, these cookies seemed like they were just asking to be baked – just like real brownie batter – and so I baked them into a batch of brownies.
These Brownie Batter Oreo Brownies are loaded with crushed Brownie Batter Oreo cookies and chocolate chips. I used my favorite brownie recipe as a base, then folded the crushed cookies and chocolate chips in just before baking. I recommend breaking the cookies roughly into quarters, however they can also be chopped more finely if you prefer a less chunky brownie. There are enough Oreos in the batter that you’ll see them poking through the top of the bars, so there is no need to reserve any for garnish. The chocolate Oreos blend exceptionally well into the fudgy batter, giving it an extra dose of chocolate flavor and making the fudgy brownies seem even richer than they are without them.
This recipe is just one more example of how much fun you can have with these limited edition Oreo flavors. While it is still enjoyable to dunk them in a glass of milk, turning them into a flavorful variation of cookies n’ cream ice cream or an unusual brownie makes the cookies seem a little bit more exciting! And this recipe will work equally well with any flavor of Oreo that you might come across, so file it away for use with other editions (including the original black and white variety) as they roll out!
Brownie Batter Oreo Brownies
1/2 cup butter
2-oz dark chocolate (60-70% cacao)
1 cup sugar
2 tbsp unsweetened cocoa powder
2 large eggs
1/4 tsp salt
1 tsp vanilla extract
2/3 cup all purpose flour
1 cup crushed Brownie Batter Oreo Cookies (or other favorite Oreos)
1/2 cup chocolate chips
Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil or parchment paper and lightly grease.
In a small microwave-safe bowl, melt together butter and dark chocolate in the microwave. This should be done in 30-second intervals to avoid overcooking the mixture. Allow butter mixture to cool slightly.
In a large bowl, whisk together sugar, cocoa power and eggs. Whisk in the cooled butter mixture, followed by the salt and vanilla extract. Whisk in the all purpose flour and stir until flour is just incorporated and no streaks remain. Fold in crushed Oreos and chocolate chips.
Pour batter into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow brownies to cool in the pan, then lift the foil to easily remove them before slicing.