Good Eats and Sweet Treats from My Small Boston Kitchen

Outrageous Oreo Brownies

With the great move of 2011 behind us and most boxes unpacked, it’s finally time to get back to the kitchen! Last weekend during hurricane Irene I had grand plans to bake up a storm (haha… no pun intended), but I only got through breakfast and two loaves of banana bread before I totally crashed. Moving will do that to you I guess! This past week was filled with lots of activities, mostly revolving around unpacking, organizing the apartment, getting rid of old furniture, running errands, and adjusting to a new routine. So… I didn’t get my baking mojo back until last night with these Outrageous Oreo Brownies.

I never really ate Oreos growing up, so they never cross my mind as an additive to baked goods, but who knows why because they are so good! I can’t bring myself to eat an Oreo straight from the package when I could make my own, or something even more delicious, but when adding them to something homemade it seems totally okay. This brownie recipe is a recipe I’ve made many times – one of the few recipes I repeat over and over – and for good reason. These brownies are outstanding. The recipe is from the ever-amazing Ina Garten, and for a lady who’s made a lot of sweets in her day, even she calls these her Outrageous Brownies! Add Oreos, and well… there really aren’t words.

The Oreos bake into the brownies, like the two parts become one… the cookie part of the Oreos breaks down and get all close and snuggley with its brownie blanket, and the creamy white filling gets all soft and delicious. When baked, these brownies form a really nice, crunchy crust on top, so the contrast with the extra fudgy centers and creamy Oreo bites is just something else. We could only manage to let these sit in the pan for about 30 minutes before we devoured them, and let me tell you, they are stupendous just after they’ve set. Still warm and gooey, and oh so unbelievable. I don’t know that he’d appreciate me telling you this… but Kevin had 3 in just one sitting…

Maybe it’s just that I haven’t made brownies in a while and forgot how incredible they can be, but these ones seem like a total home run. I was planning to douse the entire pan in a generous layer of ganache, but forgot to pick up heavy cream at the store, so I went for the “naked” version instead, and certainly didn’t feel like I was missing anything. These brownies are so rich and decadent – with hints of coffee and an intense cocoa flavor. I will make them again – mabe Grasshopper style or with some other goodies baked in. With this recipe, I think you can do no wrong.

Just a note – I actually made 1/3 of this recipe in an 8×8 pan, and the results were perfect. I’ve halved the recipe before too with fantastic results. This one really is a keeper.

Outrageous Oreo Brownies


  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 cups chopped walnuts
  • Oreos (I made 1/3 of the recipe and used 18 for an 8 x 8 pan, but if you are making a full recipe you'll need a lot more)


  1. Preheat oven to 350 degrees F.Butter and flour a 12 x 18 x 1-inch baking sheet.
  2. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  3. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour half of the batter into the prepared baking sheet. Line the Oreos up evenly on top of the batter in the pan. Cover Oreos with remaining batter.
  4. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. (I did not take the brownies out in the middle - I made 1/3 recipe and baked them for 23 minutes exactly and they were PERFECT!) Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

9 Responses to “Outrageous Oreo Brownies”

  1. Megan says:

    I would probably eat them all in one sitting! They look outrageously good!

  2. Elizabeth says:

    I’m totally the same way about Oreos, I ate them occasionally growing up but I don’t immediately think of them for baked goods. I do however love them in ice cream.

  3. Megan says:

    These should be renamed “instant heart attack brownies but totally worth it”

    They look amazing!

  4. Michelesdownie says:

    Did you third all of the measurements? I’m finding that challenging and the numbers end up a bit low (less than a cup of sugar, slightly more than half a cup of flour).

    • I did third all of the ingredients, and have copied the measurements in thirds below. I’ve found this to be a very forgiving recipe, so the adaptation should work just fine. Please let me know if you try it!

      1/3lb butter ( 5 1/3 tablespoons)
      9oz chocolate chips, divided (to be exact, 5.33oz and 4oz respectively)
      2 eggs
      1 tablespoon instant coffee
      2 teaspoons vanilla
      ¾ cup sugar
      1/3 cup flour plus 1 heaping tablespoon
      1 teaspoon baking powder
      1/3 teaspoon salt (could use ¼ teaspoon)
      1 cup walnuts

  5. Michelesdownie says:

    Thanks so much for getting back to me so quickly. Your numbers match up with mine on everything except the butter. I have 10.7 ounces. It seems like it should be more than 1 stick. Anyway, I hope to try these tomorrow. I’ll definitely give you a report. Thanks again!

    • I had to go back again to make sure I didn’t give you the wrong butter number! 1 pound of butter = 16 ounces, so 1/3 of that would be 5.33oz. 1 stick of butter is 4oz, so you’d use 1 stick plus about 2 1/2 tablespoons from another stick. I think your 10.7oz might actually be 10.7 tablespoons, which would be exactly right. Will look forward to hearing how they are!

  6. Michelesdownie says:

    Yes, 10.7 tablespoons makes sense. The brownies are a hit! I had to bake them for about 28 minutes. I’ll definitely be making them again. I may decrease the coffee slightly. There were comments from a littler one about “too much chocolate” but I think it may have been the coffee flavor that he was reacting to. Thanks again!

  7. Michelesdownie says:

    Wait, did you leave out the unseweetened chocolate? I included 2 oz. That may have contributed to the flavor and to why mine needed longer to bake.


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