Easy Eggless Oreo Brownies
This Easy Eggless Oreo Brownies recipe is rich, dense, and fudgy. Packed with everyone's favorite cookie—Oreos—these brownies are a surefire hit for any occasion.
Servings 12 brownies
Calories 440kcal
Ingredients
- 1 cup + 1 tablespoon (150 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- 1/8 teaspoon (1 g) baking powder
- 1 teaspoon (4 g) kosher or sea salt
- 1/2 cup + 1 tablespoon (130 ml) milk
- 1 1/2 teaspoon (7.5 g) apple cider vinegar
- 3/4 cup (173 g - 1 1/2 sticks) unsalted butter
- 3/4 cup (150 g) brown sugar
- 3/4 cup (150 g) white granulated sugar
- 1/2 cup + 1 tablespoon (57 g) unsweetened cocoa powder
- 2 teaspoons (10 g) pure vanilla extract
- 1 teaspoon (3 g) instant espresso powder
- 1/2 cup (about 100 g) Cookies 'n'Creme chocolate ( I used 2 Hershey's Cookies 'n' Creme Candy Bars)
- 14 Oreo Cookies, roughly chopped (about 154 g)
Instructions
- Preheat the oven to 325º F (165 º C). Line an 8x8-inch baking pan with parchment paper. Lightly spray with baking spray.
- Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.
- Stir in the sugars and mix until well combined, for about 2 - 3 minutes. The mixture must be homogeneous and glossy, not oily.
- Add milk mixture to the butter mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it's ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
- Add cocoa powder, and mix to incorporate; continue constantly stirring, for 2 more minutes. Add vanilla and instant espresso powder (if used), and mix to incorporate.
- Add the flour mixture; stir until mostly combined. Then add the cookies and cream chocolate and Oreos (reserve about 1/4 cup for the top) and stir until no flour remains.
- Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chopped Oreos.
- Bake for 40 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You'll notice the center does not wiggle when the pan is moved. If in doubt, it's better to underbake these brownies rather than. Unfortunately, the toothpick test doesn't work well for these brownies because the chocolate chips get melty! IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.
- When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.
- When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.
Notes
Important Note: A few people have reported experiencing oily brownies, which could be a result of not fully combining the butter and sugars in step 5. It's essential to mix them until the mixture is smooth and glossy rather than oily, which may require a few minutes of whisking. It's important to note that this brownie recipe is designed to yield exceptionally fudgy brownies, so if you prefer cake-like brownies, this recipe may not be the best fit for you.
Store: Cover and store leftover brownies at room temperature for up to 7 days.
Freeze: Brownies freeze well for up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Double the Recipe: If you double the recipe, use a 9 x 13-inch rectangular pan.
Oreo cookies: The star of the show! Crushed Oreos are folded into the brownie batter and sprinkled on top for a deliciously decadent finish. Alternatively, you can pour half of the brownie batter into the pan, top it with Oreos, and then top it with the remaining batter. That also works. For a fun twist, try using seasonal flavors like strawberry Oreos for Valentine's Day or mint Oreos for St. Patrick's Day. Not only will it add a festive touch to your brownies, but it'll also infuse them with delicious seasonal flavors. So, grab those themed Oreos next time a holiday rolls around, and let your imagination run wild!
Recipe Tips:
- I suggest using a kitchen scale to measure the ingredients—it's a game-changer! Trust me, using metric measurements gives you the most precise and easy-to-repeat results. I didn't just run these measurements through some online converter; I hand-weighed and tested them myself. So, you can bake with confidence, knowing you're getting the real deal!
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
- Make sure your sugar is fully dissolved to achieve that perfect crackly top on your brownies! Here's a simple trick: after adding the milk and heating it in the microwave, rub a bit of the mixture between your fingers. You're good to go if it feels smooth without any sugar grains! But if you still feel some grains, pop it back in the microwave for another minute, then give it a good whisk for 1 to 2 minutes. Keep repeating until you don't feel any sugar grains at all. Easy peasy!
- Add extra Oreos! If you're a die-hard Oreo fan, feel free to add extra crushed Oreos to the batter for even more cookie goodness.
- Bake the batter as soon as it is ready.
- Don't open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Nutty twist: Stir in chopped nuts such as walnuts or pecans for added texture and flavor.
- Minty fresh: Add a dash of peppermint extract to the batter for a refreshing twist on classic brownies.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like almond, soy, or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
- Different chocolate: Experiment with different types of chocolate bars or chips to customize the flavor of your brownies.
- For a fun twist, try using seasonal flavors like strawberry Oreos for Valentine's Day or mint Oreos for St. Patrick's Day. Not only will it add a festive touch to your brownies, but it'll also infuse them with delicious seasonal flavors. So, grab those themed Oreos next time a holiday rolls around, and let your imagination run wild!
Nutrition
Calories: 440kcal | Carbohydrates: 63g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 157mg | Potassium: 187mg | Fiber: 3g | Sugar: 43g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg