Description
Deliciously rich brownies topped with Oreo chunks, perfect for any sweet tooth!
Ingredients
Scale
- 1/2 cup salted butter (113 grams)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed (60 grams)
- 2 large eggs
- 1/2 tsp vanilla extract
- 3/4 tsp white vinegar
- red gel food coloring
- 1/2 cup + 1 tbsp all-purpose flour, spooned & leveled (73 grams)
- 3 and 1/2 tbsp cocoa powder
- 1/4 tsp salt
- 8 oreos, broken up
Instructions
- Preheat your oven to 350°F. Spray a 9×9 ceramic or metal pan with nonstick spray and line with parchment paper (so the paper stays in place).
- Melt the butter in a large or medium bowl. Whisk in the sugars.
- Whisk in the eggs and vanilla extract. Then, whisk for 2 additional minutes; this will create the crackly top.
- Whisk in the vinegar. Add the gel food coloring to your desired effect.
- Fold in the flour, cocoa powder, and salt.
- Fold in about 2/3 of the oreos, then spread the batter in your prepared pan. Sprinkle remaining oreos on top.
- Bake for 24 to 29 minutes. A toothpick inserted into the edges will come out clean or mostly clean, and one inserted into the center will pull out some thick batter that may look a tad underdone – but the center shouldn’t be super jiggly anymore.
- Let brownies cool at least 30 minutes before diving in. The longer they cool, the neater your slices will be.
- Store cooled brownies in an airtight container at room temperature for 4-5 days or in the fridge for 5-7 days, letting come back to room temperature before enjoying (or try them cold if you like!).
Notes
- For best results, let the brownies sit for a while after baking before cutting.
- Feel free to add nuts for extra crunch!
- Prep Time: 15 minutes
- Cook Time: 29 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg