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Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture to cool completely.
In a medium mixing bowl, add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined.
Pour the chocolate mixture into the wet mixture and mix well.
Sift the cocoa powder and flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix! You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
Chop the dark chocolate into small to medium chunks and break oreo cookies into medium-sized pieces with your hands. Add the chocolate chunks and oreo chunks into the brownie batter and mix until just combined.
Pour the batter into a parchment paper-lined baking pan and top the brownies with more oreo chunks. Bake in a preheated oven for 40 minutes or until the tops of the brownies are crinkly.
Let the brownies cool to room temperature and enjoy!