Oreo Brownies Step By Step

• 4 ounces unsweetened chocolate coarsely chopped
• ¾ cup butter 12 tablespoons
• 1 ¾ cup sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• 1 cup all-purpose flour
• 12 Oreos chopped

For the Frosting

• ½ cup unsalted butter room temperature
• 2 cups confectioners’ sugar
• ¼ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• 8 Oreos chopped

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Instructions

1. Warm the oven up to 350°F. Cover an 8×8-inch baking pan with paper and spray it with cooking spray that doesn’t stick.
2. In a big bowl, melt the butter in the microwave on medium (50% power) for 3 to 4 minutes, or until the chocolate is smooth.
3. Use a whisk to melt the chocolate. Mix in the sugar with a whisk until it’s all mixed in. Next, add the eggs one at a time, plus the vanilla and salt. Add the flour slowly and stir just until it’s all mixed in. Add 12 chopped Oreo cookies and mix them in.
4. Place batter in pan that has been made. Don’t bake for more than 30 minutes.
5. Move to a rack to cool. Let it cool all the way down before you cut it or frost it.

For the Frosting:

1. For a stand mixer, use the bowl. For a hand mixer, use a big bowl and mix the butter until it is fluffy. Add the confectioner’s sugar slowly and keep mixing until it’s well mixed.
2. Mix in the milk, vanilla, and salt. Mix on low speed until it gets wet. If the frosting is too stiff, add more milk little by little until it’s the right consistency. Mix the frosting quickly until it’s fluffy and smooth.
3. Put frosting on the brownies or pipe it on, and then sprinkle chopped Oreo cookies on top.

Nutrition

• Serving: 1brownie |
• Calories: 359kcal |
• Carbohydrates: 56g |
• Protein: 4g |
• Fat: 22g |
• Saturated Fat: 13g |
• Polyunsaturated Fat: 1g |
• Monounsaturated Fat: 7g |
• Trans Fat: 1g |
• Cholesterol: 69mg |
• Sodium: 215mg |
• Potassium: 122mg |
• Fiber: 2g |
• Sugar: 28g |
• Vitamin A: 491IU |
• Calcium: 23mg |
• Iron: 4mg |