Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups crushed Oreos (leave chunks for texture)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch metal baking pan with parchment paper.
- Whisk melted butter and sugar until sandy in texture.
- Beat in eggs one at a time, then add vanilla extract.
- Gently stir in flour, cocoa powder, and salt until just combined.
- Fold in crushed Oreos, being careful not to overmix.
- Spread batter evenly in the pan and smooth the top.
- Bake for 25–30 minutes, until a toothpick inserted comes out with moist crumbs.
- Cool completely in the pan before slicing into squares.
Notes
- Swirl in peanut butter for a salty-sweet twist.
- Use mint or seasonal Oreos for fun variations.
- Press extra Oreos on top before baking for a dramatic look.
- Sprinkle flaky sea salt on top for balance.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
