118g (or ¾ cup + 3 tablespoons) Dutch-processed cocoa powder
3 large eggs
2¼ teaspoon vanilla extract
140g (or 1 cup + 5 teaspoons) all-purpose flour
¾ teaspoon table salt
¾ teaspoon espresso powder
¾ teaspoon baking powder
10 Oreo cookies
Instructions
Preheat the oven to 175°C/350°F (standard oven setting) and butter and line a 22x18-cm (or 7x9-inch) brownie pan with baking parchment. The baking parchment is optional, but it allows you to easily lift the brownie out of the pan after baking.
Melt the butter in the bowl of a double boiler (or in a medium-sized, heatproof bowl set over a pan of simmering water). The butter should not start bubbling/sizzling. Once the butter has melted, add the sugar. Stir to combine, then heat until the mixture reaches a temperature of about 43°C/110°F. You can easily test this by dipping your finger in the mixture; the mixture should be slightly above body temperature. Heating the sugar like this ensures a nice, shiny crust on top of the brownies.
Add the cocoa powder and, using a rubber spatula, stir to combine. Add the eggs and vanilla and, using a mixer this time, mix until smooth.
In a small bowl, stir together the flour, salt, espresso powder and baking powder. Add the flour mixture to the butter-cocoa mixture and stir with a rubber spatula until smooth. Finally, crumble up the oreos and add them to the batter. Stir to combine.
Pour the batter into the prepared brownie pan and bake in the middle of the oven for about 25-30 minutes. Be careful not to overbake! To make sure the brownie is cooked to perfection, poke a cake tester into the center of the brownie and dig around until you can see the interior. You should see moist crumbs, but no uncooked batter.
Remove the brownie from the oven and allow to cool to room temperature before cutting into it.
Notes
The oreos will melt into the brownie as it bakes, making it richer and fudgier.
Nutrition Information
Serving size: 1 Calories: 220
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/06/22/fudgy-oreo-brownies/