Instructions

• Preheat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch round cake or pie pan.
• In a medium bowl, combine the 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder (sifted), 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Whisk until evenly blended.
• If you plan to drizzle white chocolate, remove and set aside about 2 tablespoons of the 1/3 cup white chocolate chips; otherwise add all of the white chocolate chips. Add the 1/3 cup semi-sweet chocolate chips and the remaining white chocolate chips to the dry mixture and stir to distribute.
• In a separate bowl, whisk together the 1/3 cup canola oil, 2 large eggs, and 1 teaspoon vanilla extract until just combined.
• Pour the wet mixture into the dry mixture and fold with a rubber spatula until just blended. The batter will be thick and somewhat dry — do not overmix.
• Fold in the 1/2 cup crushed Oreos until evenly incorporated.
• Scrape the batter into the prepared pan and spread it evenly. Press into the sides as needed to level the surface.
• Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs or gooey pieces attached.
• Transfer the pan to a wire rack and let the brownies cool completely in the pan.
• Optional: If you reserved white chocolate chips for a drizzle, melt them until smooth (microwave in short 10–20 second intervals, stirring between, or use a double boiler). Drizzle the melted white chocolate over the cooled brownies and allow it to set.
• Once cooled (and any drizzle has set), cut into wedges and serve.