Description
Dense, chewy, and fudgy homemade brownies packed with crushed Oreos and white chocolate chunks. This one-bowl recipe delivers a crackly top and rich texture that rivals bakery versions.
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 1 cup (200g) dark brown sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 package (15 cookies) Oreo cookies, roughly crushed
- 1 ½ cups (270g) white chocolate chips or chunks
- 1 small package mini Oreos (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- Melt the butter in a microwave-safe bowl in 30-second intervals, stirring between intervals. Let it cool for a minute so it is melted but not hot.
- Add granulated sugar and brown sugar to the melted butter. Whisk vigorously for about 2 minutes until the mixture looks glossy and combined.
- Add eggs one at a time, whisking well after each addition. Add vanilla extract and whisk until the batter is smooth and slightly thickened.
- Add flour, cocoa powder, and salt. Gently fold in with a spatula until just incorporated and no streaks of flour remain. Do not overmix.
- Gently fold in the crushed Oreos and white chocolate chips. Reserve some of each to sprinkle on top later.
- Pour batter into the prepared pan and spread evenly. Sprinkle reserved white chocolate chips and cookie crumbs on top.
- Bake for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs clinging to it, not wet batter.
- Let brownies cool in the pan on a wire rack for at least 30 minutes, ideally 1-2 hours, before cutting.
Notes
For the crackly top, whisk the sugar and melted butter vigorously for at least 2 minutes. Do not overbake; the center should still be slightly soft as they continue to cook while cooling. Room temperature eggs help prevent the butter from seizing. For gluten-free, use a 1:1 gluten-free flour blend and ensure Oreos are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 of 16 brownies
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: brownies, cookies and cream, fudgy brownies, homemade dessert, oreo brownies, white chocolate brownies, easy baking