Homemade Oreo Fudge Brownies
Ultra-fudgy brownies made with brown butter, cocoa powder, chocolate chips, and crushed Oreos—finished with a glossy top and cookie crunch.
Ingredients
- ½ cup brown butter 113 g, cooled but fluid
- ½ cup brown sugar 100 g
- ½ cup granulated sugar 100 g
- 2 large eggs
- 1 tsp vanilla extract 4.2 g
- ½ cup all-purpose flour 60 g
- ½ cup cocoa powder 40 g
- ¼ tsp fine salt 1.5 g
- ¼ tsp baking soda 1.25 g
- 8 Oreo cookies 5 crushed for batter, 3 for topping
- ¼ cup chocolate chips 45 g
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch metal pan with parchment.
- Whisk together brown butter, brown sugar, and granulated sugar until glossy.
- Whisk in eggs and vanilla until slightly thickened.
- Sift in flour, cocoa, salt, and baking soda. Fold gently until combined.
- Fold in chocolate chips and 5 crushed Oreos.
- Spread batter into pan, top with remaining 3 Oreos (broken into chunks).
- Bake 25–35 minutes until edges are set and a toothpick comes out with moist crumbs.
- Cool before slicing.
Notes
- Whisking the eggs and sugars well helps create a shiny top.
- Start checking for doneness early; brownies continue to cook as they cool.
- Store airtight for 2–4 days or freeze for up to 2 months.
- For extra gooeyness, swap some chips for chopped dark chocolate.