Outrageous Oreo Brownies are from a scaled-down and fiddled-with recipe from Barefoot Contessa, who based her recipe on one from an old restaurant called the Soho Charcuterie. In this version, broken Oreo cookies stand in for the walnuts and instant espresso powder replaces the instant coffee crystal.
They are outrageously good, but I have to admit I was kind of on the outs with the recipe for a while. As delicious as they are, Outrageous Oreo Brownies don’t always hold up well at non-climate-controlled bake sales. They get a bit crumbly and soft and just don’t look as nice as other brownies.
So I took a break from making these for a while and jumped from recipe to recipe making whatever sounded good at the time.
Things changed the other day. I stumbled upon this recipe again while updating Cookie Madness and made a batch for the family. Once again they exceeded expectations. They have an almost flaky texture. That is, they hold together and appear to be borderline cakey (kind of like Moosewood Brownies), but when you bite into them, they are almost truffle-like.
Ina Garten makes these in giant sheet pans, but I’ve always halved the recipe and used a 9×13 inch or 9×12 inch pan. I sometimes halve the recipe again (using half the ingredients listed below) and bake in an 8 inch pan.
As with all brownie recipes, it’s important to get the baking time just right. I always stick an instant read thermometer in my brownies and if they register over 180, they’re done.
Outrageous Oreo Brownies
- 8 ounces unsalted butter 230 grams
- 8 ounces plus 4 ounces semisweet chocolate chips 12 oz total (336 grams)
- 3 ounces unsweetened chocolate 84 grams
- 3 large eggs
- 1 tablespoon pure vanilla extract 15 ml
- 1 cup plus 2 tablespoons granulated sugar 220 grams
- 1/2 cup plus 2 tablespoon all-purpose flour 80 grams
- 1 1/2 teaspoons baking powder 7 ml
- 1/2 teaspoon salt 2.ml
- 2 teaspoons instant espresso powder 10 ml
- 8 Oreo cookies broken up
- Preheat the oven to 350º F (180 C). Line a 13x9 inch metal pan with nonstick foil or parchment.
- Melt the butter, 8 ounces (1 1/3 cup) semi-sweet chocolate chips and the unsweetened chocolate in a bowl over simmering water. Allow to cool slightly. You may also do this in the microwave.
- Stir (do not beat) eggs, vanilla, and sugar together in a large mixing bowl. Stir the warm chocolate mixture into the egg mixture and let cool to room temperature.
- Stir the flour, baking powder, salt and espresso powder together in another bowl then add to the cooled chocolate mixture. Stir in the Oreos and remaining chocolate chips.
- 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 10 minutes more, or until a toothpick comes out clean. Do not overbake!
- Let cool, then chill brownies. Lift from pan and cut into squares.