Oreo Brownies with White Chocolate
These Oreo Brownies with White Chocolate are a decadent, fudgy treat packed with crushed Oreos and melted white chocolate chips. Perfect for any occasion!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x9 inch brownie pan
- Parchment Paper
- Oven
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder sifted
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup white chocolate chips
- 1/3 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreos
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect fudgy texture.
- Line your 9x9 inch brownie pan with parchment paper to prevent sticking and allow easy removal.
- In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, sifted cocoa powder, baking powder, and salt until well blended.
- In a separate bowl, whisk together the canola oil, eggs, and vanilla extract until smooth and combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
- Gently fold in the semi-sweet chocolate chips, white chocolate chips, and crushed Oreos for added texture and flavor.
- Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and cool in the pan for 10 minutes. Then lift out with parchment paper and cool completely on a wire rack before slicing.
Notes
- Do not overmix the batter to keep brownies tender and fudgy.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze up to 3 months.
- Substitute canola oil with vegetable oil, coconut oil, or melted butter for different flavors.