Although there are number of things a person can do with their evenings, my friends and I have recently gotten into getting together and playing board games. And not just any board games, but trivia games, which puts me at a severe disadvantage as the games Norwegian and so about 1/3 of the questions relate specifically to Norwegian trivia. Not my strong suit. At all. And what goes perfectly with an evening of board games? Snacks, lots of snacks, and something a little more in keeping with my strengths. For our last game night I whipped up a big batch of fudgy Oreo brownies to distract my opponents, er, I mean to treat them and not at all hope they get a chocolate overload and pay less attention to the game! Needless to say, they were a massive hit and a perfect trivia night treat!
Fudgy Oreo Brownies
Yields one 8×8 inch pan (about 9 brownies)
For the brownies:
2 bars (200 grams) dark, semi-sweet chocolate
8 tbsp. (113 grams) butter, chopped into small cubes
3 tbsp. baking cocoa
1 tsp. vanilla extract
1 cup granulated sugar
1 cup all purpose flour
16 whole Oreos
10 Oreos, coarsely crushed
For the frosting:
2 sticks (226 grams) butter, at room temperature
2 cups powdered sugar
1 1/2 tsp. vanilla extract
Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining an 8″x8″ pan with parchment paper. Make sure you cut the parchment paper large enough to come up over the sides as this is what you’ll be using to pull the brownies out of the pan. In a large bowl, melt the butter and dark chocolate together. I used 10 second increments on a microwave to do this, but you can also do this in a pan over a burner, whichever you feel most comfortable with. Once the butter and chocolate are melted and thoroughly combined, add the baking cocoa and whip until there are no lumps. Add the vanilla extract, sugar, and eggs, and beat until all the ingredients are well incorporated. Add the flour and mix again until a thick mixture forms, and there are no lumps of any kind. Take your coarsely crushed Oreos and fold them into the brownie batter. One note about the crushed Oreos: don’t worry about getting them finely crushed. In fact, the chunkier the better in my book (at least for this recipe). To crush them, I actually just used the edge of a fork to keep the pieces big, but you can also use a rolling pin or food processor. Once the crushed Oreos have been folded into the brownie batter, pour the entire mixture into the lined 8″x8″ pan and top with the 16 whole Oreos. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs.
To make the frosting, cream the butter until smooth. Add the powdered sugar and vanilla extract, and beat until it returns to a smooth, creamy texture. Once the brownies have cooled completely (this will most likely take several hours) turn them out so that the Oreo covered top is now on the bottom. Frost the cooled brownies, and place in the refrigerator to solidify the frosting before slicing.
If an 8″x8″ pan isn’t enough, you can double the recipe and use a 9″x16″ pan because trust me, these brownies won’t last long!
Brownie recipe adapted from Annie’s Eats