Oreo Stack Brownies are a copycat version of a bar cookie I saw at Starbucks.
Having had a fun day hanging out with Fuzz, shopping for camp stuff and perusing the shelves at Barnes and Noble, we stopped into Starbucks for a smoothie. I didn’t intend on buying a pastry and was able to resist the urge, but not without taking careful note of a brownie called the Oreo Stack and wondering how I could recreate it at home. Thanks to the barista who helpfully answered all my questions about the flavor and texture and showed a genuine enthusiasm for the baked goods (sometimes baristas lack that, you know?), I was able to make a pretty good clone. Now I need to buy a real one and compare.
Here’s a picture of “the real deal”. Sorry it’s not the greatest, but I was trying to be casual with the photo taking.
Since this was my first crack at the Oreo Stack, I made the brownies in an 8 inch pan thinking I’d double it the next time if it worked. For the brownie, I used a recipe that’s typically frosted — one that’s not too rich, nor too dry. The filling is basically a creamy vanilla icing with Double Stuff mixed in, and the drizzle is just a quick microwave ganache. The bars were kind of a mess as I put them together, but once frozen and trimmed, they looked great. If you try the recipe, let me know. I may do another batch using a favorite 9×13 inch brownie or just doubling this one. There are probably a number of good brownie recipes that would work well here, but this one was simple and reliable.
Oreo Stack Storage
These are best stored in the freezer (for long-term) or in the refrigerator (for short-term). Let them sit at room temperature for about 20 minutes before serving. If you want to make a version that needs to sit out for long periods of time, consider using a combination of shortening and butter in place of just butter in the filling.
Oreo Stack Brownies
- 8 tablespoons unsalted butter cut into chunks
- 1 cup granulated sugar
- 1/3 cup unsweetened Dutch processed cocoa powder
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 2 cold large eggs
- 1/2 cup 2.3 ounces all-purpose flour (stir and fluff before measuring)
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter softened
- 3 cups sifted confectioners' sugar****
- 1 teaspoon vanilla
- 1/4 very scant teaspoon salt
- 6 tablespoons whipping cream
- 10 Double Stuff Oreos use more or less as desired
- 1/2 cup extra dark or semisweet chocolate chips
- 1/4 cup whipping cream
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil
- Melt the butter in a large (3 quart) nonstick saucepan. Stir in the sugar and the cocoa powder. Reduce heat to low and stir gently for about 30 seconds to warm the sugar. Turn off the heat and let the sugar mixture sit for 5 minutes. Stir in the salt and vanilla.
- Add the cold eggs, whisking or stirring just until mixed and being careful not to overbeat them, then stir in the baking powder and flour. Pour into the pan and bake for 25 minutes or until brownies appear set. Let cool completely in the pan. When cool, transfer to the refrigerator.
- Make the filling/frosting. Beat the butter until creamy. Gradually add confectioners’ sugar, scraping sides and beating until smooth. Beat in vanilla and salt. Slowly beat in the whipping cream beating and scraping until you have a smooth vanilla frosting. On a cutting board, chop 7 of the Double Stuff and stir them into the frosting, “stuff” and all.
- Lift the cold brownie from the pan and peel away the foil. With a large knife, slice the brownie in half to make two 4x8 inch rectangles -- it's easier to work with this way. Working one rectangle at a time, cut each rectangle through the center to make two layers (as you’d do for a cake). Sandwich about half cup of icing into the center of each rectangle, pressing down to remove any air bubbles. Spread tops of each rectangle with more icing. Wrap gently in plastic wrap and freeze until solid. If you’re going to keep them frozen for longer than an hour, re-wrap tightly once frozen and place in a storage bag.
- Remove frozen brownies stacks from the freezer and trim the edges with a chef’s knife so that you have two neat rectangles.
- In a microwave safe bowl or large Pyrex measuring cup, combine chocolate chips and cream. Microwave at 50% power for 30 seconds. Stir until chocolate is melted and mixture is smooth, then transfer to a heavy duty zipper bag. Cut a tiny hole in the corner of the bag and squeeze lines of ganache over the cold bars. Break up remaining Double Stuff and press them into the top for garnish. Return to the refrigerator to set the ganache. Store in the refrigerator.
- Remove from the refrigerator about ½ hour before serving. The bars can sit out, but they’ll be slightly softer.
Sounds like a fun project! I’ll have to see if I can find the mint version.
There is a peppermint version if this now at Starbucks, do you think you could recreate it? Big fan btw!
thanks for the recipe, the resulting brownie didn’t last long, one day it was gone.
Ann from Sumptuous Spoonfuls
Yours look MUCH prettier than Starbucks … just sayin’ 🙂
Thanks for the review, Safeena. Good luck at college!
These are soooo yummy! I’m gunna make some for my teachers as a goodbye present as I am leaving school to move onto college soon, thanks so much! 🙂
Anna, will share that with our ‘pastry chef!’
Cool! Thanks for the review. If you get a chance, try the cream cheese version.
We had this last night at a launch party and it was 5 star. Going to use the icing on yellow cake cupcakes next. THX for this!
Wowzer! These look so absolutely great!
Haven’t seen those before (don’t go to Starbucks much–just when I’m out of town and want oatmeal for breakfast). But those look great! I’m looking for bar recipes for a picnic on Friday.
Wow, those look great! Yours looks better!
Yum. Super YUM!!! Thank you for such a wonderful Starbuck’s treat of a recipe….I must make these bars ASAP (or go to Starbucks or both!). 🙂
Louise, that’s interesting that they use cheesecake. I asked the guy at Starbucks if the center had a cheesecake flavor and he insisted that it did not have the sour flavor of cream cheese and that he did not think it was cheesecake. So maybe the center does have cream cheese, but they make a very mild tasting cheesecake or combine it with butter to tone down the cheesiness. I’m going to buy one and see if I can detect cream cheese. Todd loved this one, though.
Anna, you make the best desserts! Thanks for sharing this with us.
Thanks for the pin, Carol!! I really appreciate it.
I’m going to buy one this week, for sure. I need a new book, too.
Anna, these look great! Yeah, I would have had to of bought one to! I pinned these and an hour later 68 people had re-pinned them from my board.
Darlene, I just checked their website. Wow! Did you see the Chocolate Brownie Stack? It’s a brownie topped with pudding (which they somehow make stiff — do we even want to know how??) and chunks of cake suspended in chocolate ganache. I’m putting that one on the list. And here’s their Oreo stack. http://www.sweetstreet.com/Store/product.aspx?productId=OREOStack
Thanks for sharing.
I live within a 10 minute drive of the factory that makes desserts for Starbucks. I don’t know if you are familiar with Sweet Street Desserts, but they have weekly, monthly, and holiday special sales when a selection of their desserts are heavily discounted (sometimes an entire 13 x 9 inch tray costs only $3-$5). I just checked their site, and they make the Oreo Stacks. My sisters can never understand why I still bake when I have this place so close to home!
This looks great and I’ll bet your version is way better than Starbucks! Everything I’ve ever tried at Starbucks has been a disappointment, no matter how good it looks. (I’ve gotten one too many stale pastries there.)
These look so good! I can’t believe your level of interest in these and your ability not to purchase one.
Darn it, now I need to go to Starbucks!
Lori @ RecipeGirl