Ingredients
FOR THE BROWNIES
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 cup sugar
3 eggs
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
12 Oreos, chopped
FOR THE FROSTING
1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
¼ teaspoon fine grain sea salt
1 teaspoon clear vanilla extract
2 tablespoons milk
8 Oreos, chopped
Directions
FOR THE BROWNIES
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter in large bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Whisk until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add flour and stir until just combined. Fold in 12 chopped Oreo cookies.
4. Spread batter into prepared pan. Bake for 30 minutes; do not over bake.
5. Remove to cooling rack. Allow to cool completely before cutting or frosting.
FOR THE FROSTING
1. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue mixing until well blended.
2. Add salt, vanilla, and milk. Blend on low speed until moistened. If frosting is too stiff, slowly add in more milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
3. Spread or pipe frosting onto the brownies and top with chopped Oreo cookies.
NOTES:
– I used the silicone Dessert Bar Pan from Chicago Metallic for this recipe. If you use this pan, evenly divide the brownies batter amongst the 12 wells and bake for 20 minutes.
– Store Oreo Brownie Bars in the refrigerator for up to 2 days. Remove to room temperature for 1 hour before serving.
