I judge Mr. Dessert For Two for eating oreos. In a house with homemade desserts, it feels like a knife in the heart. We don’t have them in the house frequently, but just often enough to hurt my feelings. When I hear the rustling of the package in the pantry, I turn my judge-y eyes his way and purse my judge-y lips. I do not approve.
I had not eaten an oreo cookie since I lived with my parents, oh, about 12 years ago. Then, on our honeymoon in Savannah, I kept seeing oreo brownies. The oreo brownie at Forsyth Park Cafe piqued my interest. It had a creamy white frosting piled 1-inch thick. Then, the next day, I saw an oreo brownie at Back In The Day Bakery. I caved. I had to know what an oreo tasted like.
I ate one. And I liked it. A LOT.
I settled on Birthday Cake Oreos for these brownies, because if you haven’t tasted an oreo in over a decade, you should probably hop, skip and jump down to Target and buy every flavor of oreo and taste your way to a winner.
This might be the only dessert I’ve ever made for Mr. Dessert For Two that made him stop at three bites. These brownies are RICH. The brownies are delicious without the frosting, but if you’re going to make oreo brownies, then make oreo brownies.
I used my basic brownies for two recipe, Perfect Brownies, and dotted the surface with 6 cookies. The extra cookies on top increased the baking time from the original recipe by 3 minutes.
I hope you enjoy these sinfully rich brownies!
Save RecipeIngredients
- 2 tablespoons unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 7 tablespoons sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup unbleached flour
- 1/4 teaspoon baking powder
- 2 tablespoons milk
- pinch of salt
- 6 Oreo cookies
- 3 tablespoons shortening
- 3/4 cup powdered sugar
- 1/8 teaspoon vanilla
- 3 Oreo cookies, crushed
Instructions
- Preheat the oven to 350°.
- Line a 9x5x3” loaf pan with foil, leaving enough hanging over the edges to form handles. Push the foil firmly into the corners of the pan so your brownies will have neat edges.
- Place the butter and chopped chocolate in a microwave safe bowl. Microwave on low in 30 second intervals, stirring frequently until the mixture is smooth.
- Stir in the sugar and vanilla, then let cool on the counter while you mix together the dry ingredients.
- In a small bowl, stir together with a fork the flour, baking powder and salt.
- Add the dry ingredients to the chocolate mixture, stirring a few times before adding the egg and milk. Mix together well until flour is no longer visible in the batter. Pour into the loaf pan and bake for 22-24 minutes.
- Let cool in the pan for 5 minutes before lifting the brownies out and allowing them to cool completely.
- To make the frosting, beat together all ingredients except for the cookies until light and fluffy. Finally, stir in the crushed cookies.
- Frost the brownies and serve.
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