Bready or Not Original: Ultimate Double Chocolate Brownies

Posted by on Sep 6, 2023 in Blog, Bready or Not, brownies, chocolate | 0 comments

Brownies. There are probably infinite recipes for them. I probably have over a dozen on Bready or Not. These Ultimate Double Chocolate Brownies have all the classic elements, plus a little more.

Bready or Not Original: Ultimate Double Chocolate Brownies

That “little more” is Oreos. I suppose I could upgrade these to Triple Chocolate, but I suppose someone might debate if Oreos count as chocolate or just chocolate flavor. So let’s keep things simple.

Bready or Not Original: Ultimate Double Chocolate Brownies

The important thing is that these brownies are bursting with chocolate flavor. To increase that burst, add in some espresso powder (that enhances chocolate) and/or make these a day ahead of when they need to be served. Chocolate cakes and brownies often develop a deeper flavor after a day.

Bready or Not Original: Ultimate Double Chocolate Brownies

I used classic Oreos in this recipe, but add any kind you want, even those seasonal flavors. Heck, use minty ones and add mint extract. Use this recipe as a base for new deliciousness!

Bready or Not Original: Ultimate Double Chocolate Brownies

You want soft brownies with a classic crackled top? This is the recipe for you! Loaded with chocolate and chocolate chips, the flavor and texture are amped up even more by crumbled Oreos. Baked this a day ahead of serving to increase the depth of the chocolate flavor.
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate, oreo
Author: Beth Cato


  • 13×9 pan
  • aluminum foil
  • nonstick spray


  • 3/4 cup baking cocoa sifted
  • 1/2 teaspoon baking soda
  • 2/3 cup unsalted butter room temperature and divided
  • 1/2 cup boiling water
  • 2 cups white sugar
  • 2 large eggs room temperature
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 teaspoon espresso powder optional
  • 10 Oreos coarsely chopped
  • 2 cups chocolate chips semisweet, milk, or dark, or a mix


  • Preheat oven at 350-degrees. Line a 13×9 pan with aluminum foil and apply nonstick spray.
  • In a big bowl, combine the cocoa and baking soda with 1/3 cup of butter. Add the boiling water and stir to combine. Add the sugar, eggs, and remaining butter. Once that is consistent in color, add the flour, vanilla, salt, and espresso powder, if using.
  • Fold in the Oreos and chocolate chips until they are distributed throughout.
  • Pour batter into the prepared pan. Bake for 35 to 40 minutes, until the brownies are pulling away from the sides of the pan and the middle passes the toothpick test.
  • Cool at room temperature, speeding the process in the fridge, if desired. Brownies will be denser and easier to cut if chilled. Use the foil to lift the brownies onto a cutting board to slice. Store in a sealed container at room temperature or in fridge.


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