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
Equipment
13x9 pan
aluminum foil
nonstick spray
Ingredients
3/4cupbaking cocoa sifted
1/2teaspoonbaking soda
2/3cupunsalted butter room temperature and divided
1/2cupboiling water
2cupswhite sugar
2large eggs room temperature
1 1/3cupsall-purpose flour
1teaspoonvanilla extract
1/2teaspoonsalt
3/4teaspoonespresso powder optional
10Oreos coarsely chopped
2cupschocolate chips semisweet, milk, or dark, or a mix
Instructions
Preheat oven at 350-degrees. Line a 13x9 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.