So I know I’m a little late on the Oreo 100th birthday bandwagon, but I did make these brownies on time. I just didn’t get the photo uploading/editing/blogging on time. Either way, happy belated 100th birthday, Oreo!
I remember eating Oreos when I was little, holding them in milk until it practically melted to the bottom of the cup. That’s just the way I’ve always liked my Oreos– soggy and mushy. I never understood how they advertised the way to eat an Oreo. Twist, lick, and dunk? That’s like sticking your tongue in your milk before dipping your cookies. No thanks, I’ll pass.
For Oreo’s 100th birthday, they release a cookie with a funfetti filling rather than their normal cream filling. The result? It sure makes a pretty cookie, but I’d opt for the original over this one. My DB disagrees; He’s all about this limited edition treat. In brownies, however, any Oreo is a good Oreo!
This brownie recipe from King Arthur Flour is amazing on its own, but adding Oreos in between is the cherry on top. They’re dense, fudgy, and extremely chocolatey. You can use regular cocoa powder instead of dark cocoa powder if you prefer a lighter brownie.
Preheat the oven to 350 degrees. Lightly grease a 9×13 pan.
In a pan over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. (This is what creates that shiny top for the brownie!)
When the sugar is heating for the second time, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth in a separate bowl. Add the hot butter/sugar mixture, stirring until smooth.
Stir in the flour and chips until smooth.
Pour half of the batter into the pan. Place the Oreos in a row over the batter. Pour the remaining batter over the Oreos and gently spread to the edges of the pan. Evenly pour the sprinkles over the top of the batter.
Bake for about 35-40 minutes, until toothpick comes out clean.