Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease any exposed pan.
- In a large bowl, whisk together the melted butter and sugar for about 1 minute until well combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Whisk in the vanilla extract.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a rubber spatula to gently fold the dry ingredients into the wet until just combined and no dry streaks remain. Be careful not to overmix.
- Gently fold in the 2 cups of chopped Oreo cookies, reserving a small handful. Spread the thick batter evenly into your prepared pan. Scatter the reserved cookie chunks over the top and press them in lightly.
- Bake for 30-35 minutes. Start checking at 30 minutes—a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). The top will be shiny and cracked. Let the brownies cool completely in the pan on a wire rack before lifting out and slicing.
Notes
Chef's Tips:
• For clean cuts, chill the brownies for 1 hour after cooling and use a sharp knife wiped clean between slices.
• Do not use a glass or ceramic pan, as it bakes differently and can lead to undercooked centers.
• Serve slightly warm with a scoop of vanilla ice cream for an incredible dessert.
Food Safety:
• Ensure eggs are fresh and stored properly before use.
• Cool brownies completely before covering to prevent condensation and sogginess.