Quick Oreo Brownie

Quick Oreo Brownies

I discovered this Oreo brownie recipe after avoiding the classic brownie, which always seemed too gooey to me. After seeing Lorraine Pascale's version on TV, I was curious about the texture and tried it at home. What I made changed my opinion about brownies. It's dense but not heavy, and the Oreo cookies add something special. I kept the recipe exactly as I found it, with quantities for a large tray.

Quick Info

Total time: about 55-60 minutes
Preparation time: 15-20 minutes
Baking time: 40 minutes (depending on the oven)
Servings: large tray, about 20-24 pieces
Difficulty: medium
Recipe type: cake, quick dessert for family or a party

Ingredients

8 eggs
400 g chocolate (grated or chopped)
2 tablespoons cocoa powder
330 g butter
450 g sugar
3 packets vanilla sugar
4 tablespoons flour
400 g Oreo cookies

Preparation Steps

1. Start with the chocolate. If you have a large grater, use it, or you can chop the chocolate in a blender. It's easier and melts faster.

2. Put the butter in a small saucepan over low heat. When completely melted, add the chopped chocolate and the 2 tablespoons of cocoa powder. Stir until well dissolved and everything becomes a smooth cream. Remove from heat and let cool slightly.

3. Crack the eggs into a large bowl. Whisk them at high speed until they lighten in color and become frothy. Add the sugar in two batches, mixing after each addition. The eggs need to be well aerated, as this recipe does not use baking powder.

4. When the sugar has dissolved, pour the chocolate cream with butter over the eggs. Gradually pour it along the edge of the bowl to avoid deflating the mixture. Gently fold with a spatula without overmixing.

5. Add the vanilla sugar and flour. Fold them in with wide motions from the bottom up, without beating the mixture.

6. Break half of the Oreo cookies into larger pieces and add them to the mixture. Mix briefly.

7. Prepare the tray. Pour the batter, smooth it out gently, and sprinkle the remaining broken Oreo cookies on top.

8. Bake in a preheated oven at 180°C for about 40 minutes. Check towards the end with a toothpick – it should come out almost clean, with a few moist crumbs. If it’s too liquid in the middle, leave it for another 5-10 minutes.

9. Let the cake cool completely before cutting. You can sprinkle powdered sugar on top, but it's not mandatory.

Why I make this recipe often

The reasons are simple: it doesn’t require complicated techniques, it uses a large tray, and it’s great for parties or packed lunches for school or work. The Oreo changes the texture, and the brownie doesn’t feel gooey. It cuts easily and stays good the next day.

Tips and Variations

Tips

- The easiest way to chop the chocolate is with a blender, not a grater.
- The eggs need to be beaten very well, as they give the final structure. Don’t rush this step.
- Don’t overmix after adding the flour, or the cake will turn out dense.
- Use a spacious tray; otherwise, it will be too thick, and the baking time will increase.

Substitutions

- You can use dark or milk chocolate, depending on your taste.
- Vanilla sugar can be replaced with vanilla extract if you don’t have packets on hand.

Variations

- If you want, you can swap some of the Oreos for plain cookies or cocoa cookies.
- You can add chopped nuts or hazelnuts for a different texture, but this is strictly optional.

Serving Ideas

- The cake is good on its own, but it can also be served with a bit of whipped cream or vanilla ice cream.
- For the next day, you can pack pieces of brownie; they won’t crumble easily.

Frequently Asked Questions

Do I have to use Oreo?
You can replace it with any crunchy cookies, but the taste and texture will be different. The Oreo provides a pleasant contrast.

What do I do if I don’t have a mixer?
You can whisk the eggs with a whisk, but it takes longer and is harder to aerate well.

How big should the tray be?
A large tray, so the cake isn’t too thick. If you have a regular tray, you can make half of the recipe.

Can I reduce the sugar?
You can, but the texture might change slightly, and it will be less moist.

Nutritional Values (approximate)

For one serving of cake (from 24 pieces): about 330 kcal, 18 g fat, 38 g carbohydrates, 5 g protein. Values are indicative and depend on the chocolate used and the size of the portions. The cake is quite rich, with a lot of sugar and butter.

Storage and Reheating

The brownies store well at room temperature, covered, for up to 3 days. If it’s very hot, you can keep them in the fridge, but they will harden a bit. There’s no need to reheat, but if you want, you can microwave a piece for a few seconds. The cake also holds up well in a dessert box for packing or picnics.

This is the version I use every time I need a dessert for a crowd or something quick, without the hassle of baking powder or syrups.

 Ingredients: I used: 8 eggs, 400 g chocolate, 2 tablespoons cocoa, 330 g butter, 450 g sugar, 3 packets vanilla sugar, 4 tablespoons flour, 400 g Oreo cookies.

 Tags:  brownie chocolate brownie