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Fudgy Cookies & Scream Brownies

Thick and fudgy brownies full of chocolatey flavor and layered with white chocolate chips, semisweet chocolate chips, and chopped Oreos!
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Course: Dessert
Prep Time: 1 hour
Servings: 16 brownies
Author: Mae Martin

Ingredients

  • 10 tablespoons unsalted butter
  • 1 cup granulated sugar, can substitute with ½ cup granulated sugar and ½ cup brown sugar for added richness and chew
  • 2 large eggs, at room temperature
  • 1 large egg yolk, optional
  • 2 teaspoons vanilla extract
  • 4 ounces semisweet or bittersweet chocolate*
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 13 Halloween Oreos
  • ⅓ cup white chocolate chips
  • ⅓ cup semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F and lightly grease a 9x9 square baking pan with butter or baking spray and line with parchment paper. Set aside.
  • In a large bowl, sift together the flour, cocoa powder, and salt. Set aside. Place the Oreos into a large Ziploc bag and roughly crush them. Alternatively, you can chop them on a cutting board. Reserve about 1 cup of Oreo pieces for topping.
  • In a microwave-safe bowl, heat the butter in 30 second increments until melted and very hot (be careful not to let the butter pop or explode). Add the granulated and light brown sugar (if using) to the butter, whisking until well incorporated and very smooth, around 2 minutes.
  • Crack the eggs in one at a time, then add the vanilla. Whisk the mixture until it is smooth and has lightened slightly in color.
  • In a small bowl, heat the chocolate in the microwave, stirring every 30 seconds until melted. Alternatively, you can melt the chocolate over a double boiler. Allow the chocolate to cool slightly, then pour the melted chocolate into the egg and sugar mixture and whisk well.
  • Pour the dry ingredients into the wet ingredients, add in the Oreos and chocolate chips, then fold everything together until just combined.
  • Pour the brownie batter into the prepared pan and top with the reserved Oreos. Place the pan in the oven and bake for 35-40 minutes.
  • The brownies are done baking once puffed and set in the middle; if you insert a toothpick into the center of the brownie, a few moist crumbs should stick to it, but not raw batter (it will continue cooking in the pan as it cools).
  • Remove the pan from the oven and top the brownies with flakey salt, if desired. Let them cool completely before lifting out of the pan, slicing, and serving.

Notes

*You can also use a good-quality milk or dark chocolate for a sweeter or richer brownie.