Double Oreo Brownies

If you love Oreos you will LOVE this Oreo Brownie Recipe! Made with a double dose of Oreos - a buttery Oreo Crust, topped with a brownie layer, then topped with more Oreos. This is a delicious twist on a classic brownie and adding in the crust really takes it to the next level! 

For the Oreo Crust

• One batch of my Oreo Crust, prepared as directed under 'General crust preparation'

For the Brownie 

• 135g dark chocolate (I used 72%), coarsely chopped
• 120g unsalted butter, cold from the fridge is fine
• 10g black cocoa or Dutch process cocoa, sifted
• 2 large eggs (about 100g not including shells)
• 135g caster sugar (granulated sugar works fine but will not give the super glossy brownie top, see notes)
• 65g light or dark brown sugar
• ¼ tsp salt
• ¼ tsp vanilla extract or vanilla bean paste
• 65g all-purpose flour, sifted
• 130g Oreos, coarsely chopped

Instructions

1. Preheat the oven to 350°f / 180°c. 
2. Grease and line a 9" (23cm) square baking pan with parchment paper, leaving the parchment extending over the edges of the pan to help remove the brownie after baking. I like to clip the parchment to the edges of the pan using binder clips. 
3. Transfer the prepared Oreo crust mixture to the prepared pan, shaking the pan gently to distribute. Using the bottom of a glass or a wooden tamper, compact the crust into the pan, making sure that it is nice and even. I like to use an offset spatula to do the edges. 
4. Place in the fridge while you make the brownie mixture. 
5. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined. 
6. Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
7. In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
8. Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated. 
9. Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps. 
10. Transfer the batter to the pan with the crust, and smooth out with an offset spatula to help remove any large bubbles. 
11. Scatter the top of the brownie with the extra chopped Oreos. 
12. Bake the brownies for 22 to 28 minutes, checking after 20 minutes. You are looking for the edges and top of the brownie to be set, and when a skewer is inserted in the middle, it should come out with a few moist crumbs attached. You are best to lean toward under baking than over baking. 
13. Remove the brownies from the oven and place the pan on a wire rack. Leave to cool in the pan then remove using the parchment paper sling. Slice using a sharp knife - I prefer to chill my brownies before slicing them to get a super clean look.
14. Store leftovers in an airtight container at room temperature for up to four days or in the fridge for up to a week.

You need 250g of Oreos for the crust and 130g for on top of the brownie - so a total of 380g. 

When I say 'up to general crust preparation' this means mix the ingredients together in the bowl, then follow this post for instructions on how to assemble the brownies!

Do I have to use Caster Sugar?
No - you can use regular granulated sugar if you like. In New Zealand, our sugar is much coarser, so I call for caster sugar in the recipe. However if you are in the US or you have finer sugar, regular granulated is fine. Either work great in the recipe, caster just dissolves better when being whipped with the eggs to form that crackly top. Another reason why baking with grams is the best - 200g of sugar is 200g sugar.