These aren’t just any Oreo brownies. These are dubbed Oreo overload brownies for a reason! Using my favorite brownie recipe as a base, I used melted chocolate chips plus dark cocoa powder to make the brownies taste extra rich. I added white chocolate chips and a thick layer of Oreo cookies in the middle of the brownies, and the baked extra tall in my 9×9 in pan. Then, to really put them over the top, I covered the brownies in a marshmallow frosting coated in more crushed Oreo cookies and melted chocolate.
Did I put you in a sugar coma?
When I pulled them out of the pan and began cutting (they were so thick!), I fell in love. One bite of one of these brownies might be all you need, but you can’t have just a bite. I stored them in the fridge until the frosting solidified enough to cleanly cut through the brownies, but I recommend waiting to eat them until they reach room temperature. Otherwise, you’ll end up with hard brownies crumbling all over the place, and no one wants that.
- 1 cup butter, melted
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tbsp dark cocoa powder
- 1/2 cup white chocolate chips
- 20+ Oreos, whole, chopped in large pieces
For the marshmallow frosting:
- 1/2 cup vegetable shortening
- 1/2 cup butter, room temperature
- 1 cup marshmallow creme
- 2 tsp pure vanilla extract
- 1 cup powdered sugar
- 10+ Oreos, whole, chopped (topping)
- 1/2 cup semi-sweet chocolate, melted (topping)
Preheat the oven to 350 degrees. Line a 9×9 inch (or similar) pan with foil or parchment and spray with cooking spray. Set aside.
In one bowl, whisk together the flour, cocoa and salt and set aside.
In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.
Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.
Cut the Oreo’s – some into halves and some into fourths. Spread the chopped Oreo’s over the layer of batter and pour the remaining batter on top, smoothing with a spatula. Bake for about 40 minutes until an inserted toothpick still has crumbs but no liquid batter. Let cool completely and do not remove from pan.
To prepare the frosting, beat the vegetable shortening and butter together until smooth. Add the vanilla and marshmallow creme. Lastly, mix in the powdered sugar to taste. Because the marshmallow is sweet on its own, you don’t need very much powdered sugar. Spread on top of the cooled brownies so that it reaches edge-to-edge. Sprinkle with additional Oreo chunks and drizzle with melted chocolate.
Move to the fridge for about one hour until the frosting hardens. Then pull the brownies out of the pan and cut with a sharp knife. The frosting with soften at room temperature, so I recommend storing in the refrigerator for easier storage, but allow them to come back to room temperature before eating. Enjoy!