Oreo Brownies

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Written By Livia Benson

Fudgy Oreo Frosted Brownies

Scroll to find recipe and step by step instructions.

Servings Size:

  • makes approximately 1 (8”x8”) pan or 16 brownies

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Measurements:

(Recipe in grams below!)

Batter

  • 1/3 cup butter (unsalted or salted)

  • 1 & 1/2 cup granulated sugar

  • 2 eggs

  • 1 egg yolk

  • 1/2 cup vegetable oil

  • 1 cup all-purpose flour

  • 1 tbsp cornstarch

  • 1/2 tsp baking soda

  • 1 cup cocoa powder

  • 2 tsp vanilla extract

  • 1 tsp salt

Frosting

  • 1/2 cup butter

  • 1 & 1/2 cup powdered sugar

  • 1 tsp vanilla

  • 1 tbsp heavy cream

  • 4 Oreos (crushed)

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Measurements In Grams:

Batter

  • 75 grams butter (unsalted or salted)

  • 280 grams granulated sugar

  • 2 eggs (each 60 grams)

  • 1 egg yolk (18 grams)

  • 45 grams vegetable oil

  • 120 grams all-purpose flour

  • 8 grams cornstarch

  • 2 grams baking soda

  • 90 grams cocoa powder

  • 6 grams vanilla extract

  • 5 grams salt

Frosting

  • 113 grams (1 stick) butter

  • 180 grams powdered sugar

  • 3 grams vanilla

  • 15 grams heavy cream

  • 4 Oreos (crushed)

 

Kitchen Equipment

  • Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula

  • oven tray

  • parchment paper

  • large cookie scooper (~1/3 cup)

  • circular cup/cookie cutter (optional)

 

Instructions:

  • Step 1

  • Preheat oven to convection 350 degrees Fahrenheit.

  • In a medium sized bowl, add your room-temperature butter and granulated sugar and mix them together.

  • Step 2

  • Add the eggs and egg yolks to the bowl and mix with a whisk until the mixture turns an off-white color (2-3 minutes, gives brownie the crackly top!)

  • Step 3

  • Stir the vegetable oil and vanilla into your mixture.

  • Step 4

  • Lastly, stir in the dry ingredients — cocoa powder, all-purpose flour, cornstarch, and baking soda.

  • Line an 8x8 square pan with parchment paper, and then pour brownie batter evenly into the pan.

  • Step 5

  • Put pan in the oven for 28-32 minutes at 350 degrees Fahrenheit.

  • Let your brownies cool in the pan for about 10 minutes before putting in the fridge to fully chill for about 15 minutes. You can skip this step, although it helps my brownies not get crumbly when I cut them!

  • Step 6

  • While brownies are chilling, in a separate bowl, add your room temperature butter and beat until mixture turns off-white. Then add your powdered sugar until fully incorporated and mixture is slightly thick. Next, add your heavy cream and vanilla extract.

  • Lastly, fold in your crushed Oreos.

  • Step 7

  • Once brownies are fully chilled, remove them from the fridge, and evenly spread the Oreo frosting over the brownies.

  • Cut into 16 squares (4x4) and enjoy! These can be eaten fresh or stored in the refrigerator for up to 10 days!

Livia Benson
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