Delish Oreo Brownie Dessert Recipes
Fudgy brownies loaded with Oreo cookie chunks, topped with a fluffy vanilla whipped cream, more crushed Oreos, and a chocolate drizzle. An easy crowd-pleasing dessert that looks fancy but comes together fast.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted
- 1.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 3 piece large eggs room temperature
- 2 tsp vanilla extract for batter
- 1 cup all-purpose flour spooned and leveled
- 0.75 cup unsweetened cocoa powder
- 0.5 tsp fine sea salt
- 0.25 tsp baking powder
- 20 piece Oreo cookies, roughly chopped for folding into batter
- 1.5 cup heavy whipping cream chilled
- 0.25 cup powdered sugar
- 1 tsp vanilla extract for whipped topping
- 8 piece Oreo cookies, crushed for topping
- 0.25 cup chocolate syrup for drizzle
- 12 piece mini Oreo cookies optional garnish
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang, and lightly grease.
- In a large bowl, whisk melted butter with granulated sugar and brown sugar until glossy and combined.
- Whisk in eggs one at a time, then add vanilla extract and mix until smooth.
- Sift in flour, cocoa powder, salt, and baking powder. Fold gently just until no dry streaks remain.
- Fold in the chopped Oreo cookies and spread the batter evenly into the prepared pan.
- Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool the brownie slab completely in the pan on a wire rack.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.
- Spread whipped cream over cooled brownies. Sprinkle with crushed Oreos and drizzle chocolate syrup on top.
- Chill for 30 minutes, then lift out using parchment, slice into 16 squares, and garnish with mini Oreos if desired.
Notes
For clean slices, wipe the knife between cuts. Do not overbake; the center should be fudgy. Store covered in the refrigerator for up to 3 days or freeze (without whipped topping) for up to 2 months.