fudgy brownies recipe

My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they're simple to prepare!

Fudgy Cookies and Cream Brownies

unsalted butter

oz semi-sweet chocolate, coarsely chopped

(414 grams) sugar

eggs, room temperature

tsp vanilla extract

(114 grams) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder

(130 grams) all-purpose flour

salt

(153 grams) chopped Oreos (about 13-14 Oreos)

oz (about 2 cups) white chocolate chips

tbsp (90 milliliters) heavy whipping cream

tbsp (26 grams) powdered sugar

(138 grams) chopped Oreos (12 Oreos)

Preheat oven to 350 degrees. Grease a 9&#215;13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.

2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.

3. Add the sugar and whisk until combined.

4. Add the eggs and vanilla extract and whisk together to combine.

5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.

7. Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they&#8217;re done.

8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.

9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.

10. Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.

11. Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.

12. Store the leftover brownies in an air tight container at room temperature for up to a week.

I made these for a school function and they were a huge hit!! Delicious!

You have managed to merge two of my daughters favorite things! I will be making these for her this weekend! 

These are delicious. I made one modification and only used one cup of sugar instead of two and am so glad I did. They would’ve been way too sweet with two cups of sugar! 

These were the best brownies I've ever had. I made them a little late in the day, and cut a little square off the edge just to try, and no sooner had I done that than my taste buds forced me to cut a huge piece and eat it. Fudgy, creamy, different textures, and easy to make. YUM!

I just made these for my daughter to bring to a party at her teaching job. She needs hem for the morning. Can I put them in the refrigerator or should I leave them out? 

Lindsay, 
OK, so these were amazing, and I’m not surprised, because every recipe I make of yours is incredible. My guests RAVED about them. Now, I’ve been trying to find and come up with the perfect brownie recipe (for how I like them) as long as I can remember, and the base of these seem like it just might be it. Do you think the base would work out well on its own, without the Oreos? Maybe if I add some dark chocolate chips even...
Thank you!
Sara

Ummmm excuse me.. What have you done? These look so good! Going to make them tonight!

These were soooooo good. I can’t stop eating them!!!

Made this tonight as a test run for Christmas goodies next week.... oooooh boy they were fantastic. Definitely sweet, but it cured my sweet tooth for the night. I used 1.5 cups of sugar instead of 2 but that was my only sub. Thanks for sharing!! 

It is VERY rare for me to find a dessert that all of my family of 7 enjoys.  Everyone loved these brownies!  These are easy and delicious.  Great video as well.  Thanks for sharing the recipe.  :)

I love this recipe!! So easy to make and delicious! I made them as a trial in advance for Mother’s Day and i know my mum and rest of family will absolutely love them!

https://www.youtube.com/watch?v=0ksgtbIllPI

My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them! These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare! Recipe: https://www.lifeloveandsugar.com/fudgy-cookies-and-cream-brownies/

Cookies and Cream Brownies

This is the most decadent Marshmallow Brownies recipe ever with three layers of delight! Rich brownies are topped with gooey marshmallows and creamy chocolate frosting.

Marshmallow Brownies

chocolate,

butter, cubed

sugar

eggs

all purpose flour

marshmallows

butter

cocoa powder

milk

sugar,

Preheat oven to 350°F. Line a 9&#215;13 pan with parchment paper and coat with nonstick spray. You can bake these without parchment and coat the pan as well. Parchment paper makes it easier to lift the brownies from the pan to cut them.

In a large microwave-safe bowl, combine the chopped chocolate and butter. Microwave on high heat in 30 second intervals, stirring after each until smooth. When the chocolate is melted, add in the sugar, eggs and salt and mix until smooth, using a wooden spoon or rubber spatula. Lastly, stir in the flour until combined.

Pour the batter in the prepared pan and bake for 20-25 minutes until the center is just set and a toothpick inserted into it comes out with a few moist crumbs.

Immediately sprinkle the marshmallows on top of the hot brownies and return to the oven for 2 minutes, allowing the marshmallows to puff slightly.

Transfer the pan to a wire rack and prepare the frosting.

Brownies

In a large saucepan, melt the butter, cocoa powder and milk together over medium heat until smooth. Remove from the heat and whisk in the powdered sugar until smooth and no lumps remain.

Pour the frosting evenly on top of the marshmallows, making sure all are coated.

Allow the brownies to cool completely, 1-2 hours, before removing them from the pan and cutting them into bars.

Frosting

These are the Fudgiest Homemade Brownies with a crisp crackly top and a center that has all the right amounts of chewy and gooey! They are seriously the best brownies ever!

Homemade Fudgy Brownies

sweet chocolate

(259 grams) sugar

(98 grams) flour

tbsp (14 grams) natural unsweetened cocoa powder

tsp salt

tbsp (21 grams) natural unsweetened cocoa powder

tbsp (15 milliliters) heavy cream

(115 grams) powdered sugar, sifted

Preheat the oven to 350°F (176°C) and grease a 9×9 inch baking pan, or line it with parchment paper. Set aside.
2.

Put the butter and chocolate in the top of a double boiler (or in a metal pan set over a pot of boiling water) and stir until melted and smooth. Set aside.
3

Whisk together the sugar, vanilla extract and eggs until combined.
4

Whisk the cooled chocolate mixture into the egg mixture.
5

Combine the dry ingredients, then fold the dry ingredients into the wet ingredients until combined.
6

Spread the batter evenly into the prepared baking pan.
7

Bake brownies for 35-38 minutes or until a toothpick inserted comes out with moist crumbs sticking to it.
8

Remove brownies and allow to cool completely.
9

If frosting the brownies, combine all the ingredients for the frosting except for the powdered sugar in a small sauce pan. Heat mixture on low until cocoa is dissolved and incorporated, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl. Whisk in the powdered sugar then spread frosting evenly over the brownies and allow to cool.
10

You weren't lying, these were seriously delicious brownies!

Hey, can you use chocolate chips for this recipe. Thank you for all that you do.

These Fudgy Ghost Brownies are the perfect spooky treat for Halloween! Made with melted chocolate chips for a thick and fudgy bite, they’re topped with a smooth layer of chocolate ganache and decorated with cute little white chocolate ghosts. We hope you have as much fun making these as we do!

Fudgy Ghost Brownies

113 g (½ cup) salted butter

g (¼ cup) dark brown sugar, packed

113 g (⅔ cup) semisweet chocolate chips

60 g (¼ cup) pumpkin puree

23 g (¼ cup) unsweetened cocoa powder

espresso powder (optional)

90 g (¾ cup) all-purpose flour, sifted

Add-ins: 170 g (1 cup) semisweet chocolate chips (or replace with walnuts, almonds,

128 g (about ¾ cup) semisweet chocolate chips

120 ml (½ cup) heavy cream, plus more as needed

57 g (⅓ cup) white chocolate chips

ml (2 tsp) heavy cream

white food coloring (optional)

g (1 Tbsp) semisweet or dark chocolate

ml (½ tsp) heavy cream

Gold or white stars

Assorted sprinkles

Preheat oven to 350°F. Grease and line an 8 x 8&quot; baking pan with parchment paper leaving an overhang for easy removal.

In a saucepan over medium-low heat, stir together butter, granulated sugar, brown sugar, and chocolate chips until the butter is almost melted (there will be some small chunks).

Remove from heat and stir until smooth, though some sugar granules will remain.

Let the mixture cool for about 5 minutes, then whisk in the eggs and vanilla vigorously for 1 minute.

Gently whisk in pumpkin puree, cocoa powder, salt, and espresso powder (if using) until just combined.

Add flour then mix with a large spoon or spatula until just combined.

Gently fold in chocolate chips or other add-ins, if using.

Pour batter into the prepared pan, pushing batter to the corners and smoothing the top.

Bake for 15 minutes, then lift the pan up 2-3 inches in the oven and let it drop onto the oven rack. This releases air bubbles for a fudgier texture.

Bake for another 7-13 minutes, or up to 19 minutes depending on your oven. Your total bake time can range from 22-34 minutes. Brownies are done when the edges are set, there’s some cracking on top, and a toothpick halfway between the edge and center comes out with a few moist crumbs (be mindful that melted chocolate chips may stick to the toothpick).

Let cool completely in the pan on a wire rack, about 2 hours.

Place the chocolate chips in a small heat-proof bowl.

Heat cream in a small saucepan until steam rises from the surface, then pour it over the chocolate. Add a pinch of salt and let it sit for 5 minutes.

Whisk the cream and chocolate together until smooth, focusing on the center to create an emulsion.

Spread the ganache over the cooled brownies. Tap the pan on the counter to flatten the surface.

Let set at room temperature for at least 30 minutes before decorating.

Line a baking sheet with parchment paper and a ghost template.

Melt white chocolate chips and heavy cream in the microwave for 30 seconds, or as needed, stirring until smooth. Add white food coloring if using.

Let the ganache cool slightly in the bowl if too liquidy to prevent spreading.

Pipe or spoon 1 tsp of white chocolate onto the template. Use a toothpick to shape the chocolate into ghost figures. Let them set for 20 minutes.

Melt semisweet chocolate and heavy cream in the microwave for 30 seconds, stirring until smooth.

Use a toothpick or piping bag to add eyes and mouths to the ghosts.

Cool ghosts in the fridge for 30 minutes or until firm.

Carefully peel off the ghosts and place them on the ganache-covered brownies. Add stars and sprinkles for decoration.

Chill for 2-3 hours, remove from pan, then cut into 9-16 squares.

Allow the cut brownies to sit at room temperature for 30 minutes before serving.

Palmer House-style brownies are rich, fudgy chocolate brownies inspired by the legendary hotel recipe known for its dense texture and glossy apricot glaze. Made with melted chocolate, plenty of butter, and crunchy walnuts, these classic brownies bake up thick and deeply chocolatey with crisp edges and a tender center. A warm apricot preserves glaze brushed over the top adds signature shine and subtle fruity contrast. Finished with optional flaky sea salt, they’re an iconic vintage-style dessert that’s perfect for bake sales, holidays, or make-ahead treats.

Palmer House-Style Brownie Recipe by Tasty

cooking spray

(3.5-ounce) chocolate bars, (I like a milk of semisweet and 70% dark chocolate bars)

all-purpose flour

baking powder

vanilla extract

oz walnuts, crushed

water

apricot preserves

gelatin powder

flaky sea salt, for topping (optional)

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the brownies: Preheat the oven to 300°F (150°C). Grease a 9 x 12-inch rimmed baking sheet with cooking spray (or butter), and set aside.

Fill a medium saucepan (2–3 quarts) with water to a depth of 1–2 inches. Bring to a gentle simmer over medium-low heat (you're only looking for small, steady bubbles, not a rolling boil). Set a heatproof stainless steel or glass bowl on top, making sure the bottom of the bowl does not touch the water. Ensure the bowl and all utensils are completely dry before use, as even a small amount of water can cause the chocolate to seize. Place the butter and chocolate in the bowl. Cook, stirring often and scraping down the sides with a rubber spatula to avoid scorching, until the mixture is fully melted and smooth, about 5 minutes. Remove the bowl from heat carefully, as it will be hot. Set aside, and let cool slightly, 5–10 minutes.

Stir together the sugar, flour, and baking powder in a large bowl. Add the melted chocolate mixture and stir until well combined for 4–5 minutes. Stir in the eggs, vanilla, and salt. Pour the batter into the prepared baking sheet. Sprinkle the top with the walnuts, pressing them slightly into the batter.

Bake until the edges start to crisp, the brownies rise about ¼ inch, and a toothpick inserted into the center comes out clean, 35–40 minutes. Remove from the oven, and let cool on the baking sheet for 30 minutes.

Make the glaze: Stir together the water, preserves, and gelatin in a saucepan. Bring the mixture to a boil over high heat without stirring. Cook, stirring occasionally, until thickened, about 2 minutes. Remove from heat.

Using a pastry brush, spread a thin layer of the glaze over the tops of the cooled brownies. Sprinkle with flaky sea salt, if using. Serve.

Store the brownies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week (let come to room temperature before serving). To freeze, wrap the brownies individually in plastic wrap, place in a ziplock bag, and freeze for up to 3 months.

https://vid.tasty.co/mediaconvert/output/402599/Standalone/1783980983_landscape_480.mp4

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Top 6 fudgy brownies recipe recipes from across the web

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Fudgy Cookies and Cream Brownies

Marshmallow Brownies

Marshmallow Brownies

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Fudgy Ghost Brownies

Palmer House-Style Brownie Recipe b...

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