This delicious Pioneer Woman Creamy Oreo Brownies recipe is a rich, chocolatey treat that’s easy to make. With a fudgy texture, crunchy Oreo topping, and a hint of espresso for depth, these brownies are perfect for any occasion. You can use pantry staples, and they bake in under an hour,ideal for a quick, indulgent dessert!
Ingredients Needed
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
- 1 1/2 cups granulated sugar
- 1 1/4 cups light brown sugar, packed
- 1 3/4 cups all-purpose flour
- 1 1/2 cups Dutch-process cocoa powder, sifted
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso powder (optional)
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
- 30 Oreo cookies, lightly crushed and divided
- Baking spray with flour
How To Make Creamy Oreo Brownies
- Preheat the oven: Set the oven to 350°F. Grease a 13×9-inch baking pan with baking spray with flour.
- Melt the butter and sugar: In a large microwave-safe bowl, heat the butter in the microwave until melted (30 seconds to 1 minute). Whisk in both sugars until combined. Microwave for 1 more minute, then whisk until the sugar mixture becomes shiny. Let it cool slightly.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder (if using). Set aside.
- Combine wet ingredients: Whisk the eggs into the cooled butter mixture one at a time, then stir in the vanilla extract.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Fold in the chocolate chips and three-quarters of the crushed Oreos.
- Assemble the brownies: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining Oreos on top.
- Bake: Place in the oven and bake for 40 minutes for moist, fudgy brownies or up to 50 minutes for chewy, cakey brownies. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool and serve: Let the brownies cool completely in the pan before slicing into squares. Enjoy!
Recipe Tips
- Use melted butter correctly: Make sure the butter is fully melted and mixed with the sugar until shiny. This step helps create a fudgy texture.
- Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing can lead to dense brownies instead of soft and chewy ones.
- Sift the cocoa powder: This prevents lumps and ensures the cocoa mixes evenly, giving a smooth chocolate flavor.
- Crush Oreos lightly: Keep some bigger chunks for texture instead of crushing them too finely.
- Check baking time: For fudgy brownies, bake for 40 minutes. For a firmer texture, bake up to 50 minutes. Test with a toothpick before removing.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers creamy oreo brownies in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap leftovers creamy oreo brownies pieces in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To thaw, let them sit at room temperature for 1 hour before serving.
Nutrition Fact
Serving Size: 1 brownie (1/24 of the recipe)
- Calories: 346
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 82mg
- Sodium: 186mg
- Total Carbohydrate: 47g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 5g
More Pioneer Woman Recipes:
Pioneer Woman Creamy Oreo Brownies
Description
This delicious Pioneer Woman Creamy Oreo Brownies recipe is a rich, chocolatey treat that’s easy to make. With a fudgy texture, crunchy Oreo topping, and a hint of espresso for depth, these brownies are perfect for any occasion. You can use pantry staples, and they bake in under an hour,ideal for a quick, indulgent dessert!
Ingredients
Instructions
- Preheat the oven: Set the oven to 350°F. Grease a 13×9-inch baking pan with baking spray with flour.
- Melt the butter and sugar: In a large microwave-safe bowl, heat the butter in the microwave until melted (30 seconds to 1 minute). Whisk in both sugars until combined. Microwave for 1 more minute, then whisk until the sugar mixture becomes shiny. Let it cool slightly.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder (if using). Set aside.
- Combine wet ingredients: Whisk the eggs into the cooled butter mixture one at a time, then stir in the vanilla extract.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Fold in the chocolate chips and three-quarters of the crushed Oreos.
- Assemble the brownies: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining Oreos on top.
- Bake: Place in the oven and bake for 40 minutes for moist, fudgy brownies or up to 50 minutes for chewy, cakey brownies. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool and serve: Let the brownies cool completely in the pan before slicing into squares. Enjoy!
Notes
- Use melted butter correctly: Make sure the butter is fully melted and mixed with the sugar until shiny. This step helps create a fudgy texture.
- Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing can lead to dense brownies instead of soft and chewy ones.
- Sift the cocoa powder: This prevents lumps and ensures the cocoa mixes evenly, giving a smooth chocolate flavor.
- Crush Oreos lightly: Keep some bigger chunks for texture instead of crushing them too finely.
- Check baking time: For fudgy brownies, bake for 40 minutes. For a firmer texture, bake up to 50 minutes. Test with a toothpick before removing.
Pioneer Woman Creamy Oreo Brownies