Chewy Fudgy Oreo SunButter Brownies
It simply doesn’t get better than a fudgy, crinkly, rich Oreo SunButter Brownie! This recipe is a take on peanut butter Oreo brownies, but uses SunButter – making them nut-free while still having that great nutty taste. These melt-in-your-mouth brownies are packed with Oreo pieces, making them truly the BEST brownies ever!
Table of Contents
- Why you’ll love this recipe
- Ingredient notes
- How to make the brownies
- Tips & tricks
- Equipment required
- How to store the Oreo brownies
- FAQ
- Variations
- Related recipes
- Recipe
Why you’ll love this recipe
These Oreo Brownies are FUDGY and CHEWY! They have a melt-in-your-mouth fudge like texture. The fudgy texture is achieved through a higher fat content and lower flour content.
This brownie recipe use real chocolate, making them extra fudgy and extra chocolatey.
They have Oreos. Everyone’s favorite cookie!
Ingredient notes
Natural SunButter: SunButter is an excellent nut-free alternative to other nut butters, such as peanut butter. It is packed with a ton of vitamins, minerals and protein, and is the perfect partner to anything chocolate!
Dutch Cocoa Powder: Dutch cocoa tastes more chocolatey and less acidic than traditional cocoa powder. That being said, you can still use traditional cocoa too. Here is a link to my favorite brand of Dutch cocoa.
Semi Sweet Chocolate: Using real semi sweet chocolate makes these brownies EXTRA flavorful and fudgy! I used baking chocolate.
Oreos: Adding chopped Oreos to these brownies adds a little crunch to these brownies and makes them extra yummy.
How to make the brownies
1. Melt Chocolate with butter: Heat butter in microwave or on the stovetop until melted and hot, Pour over the chopped chocolate and SunButter, then stir until smooth. Set aside for later.
2. Combine sugar and eggs: In a large mixing bowl, add both sugars, eggs, and vanilla extract. Vigorously beat until pale in colour (about 3ish minutes).
3. Add chocolate: Pour in the slightly cooled melted chocolate, then whisk the mixture again until it is smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder and salt.
5. Add dry ingredients to wet: Add the dry ingredients to the bowl with the wet ingredients. Grab a rubber spatula and fold the dry ingredients into the batter until well-combined! Add chopped Oreos, then fold in.
6. Bake: Pour the brownie batter into a 9×9” baking pan, and top with more chopped Oreos. Place into the oven to bake for around 35-45 minutes!
Tips & tricks
Remove from oven while still slightly jiggly. A fully set brownie will be hard and dry – you’ll want to take these out when they still have an ever-so-slight jiggle in the centre.
Whip the eggs and sugar. The secret to that perfect, shiny, crackly brownie top? Whipping the eggs and sugar until pale in colour.
Weigh your ingredients. Weighing the ingredients will yield the best and most consistent results. Volumetric measurement can be off by significant amounts, leading to inconsistent baking.
Sift the cocoa. Cocoa loves to clump up – be sure to sift it before adding to the batter to remove any clumps.
Use a mixer. Using a hand mixer for beating the eggs and sugar will make the process much easier! You can also just use a whisk, too!
Use a hot clean knife to slice the brownies. Want those perfect clean brownie slices? Wipre your knife clean then run it under hot water between each cut.
Equipment required
9×9” nonstick pan: Here’s a link to my favorite one!
Parchment paper: I line all sides of the pan with parchment – trust me it’ll make removing them SO MUCH easier.
How to store the Oreo brownies
Room Temperature: The brownies can be stored in an airtight container at room temperature for 3 days if already cut, or 6-7 days if uncut.
Freezer: The sliced up brownies can be placed in an airtight freezer bag and be frozen for up to 3 months. The uncooked brownie batter can also be frozen.
FAQ
This is achieved through beating the sugar and eggs together until pale and volumized! About 3-5 minutes of beating.
Likely caused by overbaking -make sure to remove the brownies from the oven when they still jiggle slightly in the centre.
Yes, the cooled sliced brownies may be frozen in a freezer bag for up to 3 months. The brownie batter can also be frozen.
Yes, it can be made and kept in the fridge, covered, for up to 2 days.
Bake the brownies on the top shelf of your oven (the bottom and middle are typically warmer than the top), this should ensure more even baking. If your problem still persists, your oven may run hot – try turning the temperature down by 25°F.
Variations
Peanut Butter: Peanut Butter or any nut butter can be used instead of sunbutter.
Chocolate Chips: Feel free to add 1/2 cup chocolate chips!
Golden Oreos: Substitute regular Oreos for golden Oreos!
Related recipes
Peanut Butter Stuffed Brownies
Chocolate SunButter Brownie Skillet
Recipe
Get the Recipe: Fudgy Oreo SunButter Brownies
Ingredients
- 1/2 cup (114g) Unsalted Butter,, melted and hot
- 1/4 cup (60g) Natural SunButter
- 6 oz (170 g) Semisweet Chocolate,, finely chopped
- 2 cups (400 g) White Sugar
- 3 Large Eggs
- 1 ½ tsp Vanilla
- 1 cup (125g) All Purpose Flour
- 3/4 cup (75g) Dutch Process Cocoa Powder,, sifted
- 1/2 tsp Salt
- 14 Oreo Cookies , chopped
Instructions
- Preheat the oven to 350°F. Prepare a 9×9” square pan with cooking spray and 2 pieces of parchment, lining all sides of the pan.
- Put the chopped chocolate and SunButter in a heatproof bowl, then pour over the hot butter. Whisk until smooth.
- In a large mixing bowl, combine the white sugar and eggs. Whisk vigorously by hand or using an electric mixer for 3-5 minutes, or until pale and volumized. Next, pour in the melted chocolate mixture and vanilla, whisk until combined.
- In a separate bowl, whisk together the flour, sifted cocoa powder and salt. Add these dry ingredients into the wet ingredients, then mix them into the batter with a rubber spatula, until the batter is smooth and combined. Fold in half of the chopped oreos.
- Pour the batter into the prepared pan and smooth it out. Sprinkle the remaining chopped oreos on top, then back for 35-45 minutes, or until the centre is just slightly jiggly. Allow brownies to fully cool before slicing.
