These Homemade Brownie Oreos are what happens when a rich, ultra-dark brownie meets your favorite childhood cookie…but better. Made with browned butter (trust me, it makes all the difference) and deep dark cocoa, the brownie layers are perfectly fudgy and not overly sweet, just like an Oreo. Sandwiched in between is a thick layer of vanilla buttercream that brings it all together. Originally published April 25, 2014.
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There is a special spot in my pantry that is the designated “Oreo Hiding Place”. It’s the spot where I have to actually stick my head in the pantry to see what’s there. Sometimes I get lucky and there are Oreos there that I’ve forgotten about. (And sometimes I cry.)
I think it’s a sign I’m getting old. I remember my mom used to hide candy from herself. I always balked at this and insisted that if there was candy to be had, there was no way I could forget about it. But here I am, hiding something way better and more addictive than candy and forgetting that it’s there. Please tell me I’m not the only one who can throw down Oreos like nobody’s business?
In other news, I hosted my first book club last night. It’s actually an article club. Most of my friends that I talked to about a book club said they don’t have time for reading. So instead of discussing 400-page books, I decided we should discuss 15-minute articles/podcasts instead. Much easier to manage, and then we still get to hang out once a month to eat food and chat. Has anyone else tried anything like this? It was so fun!
I made these Raspberry Almond Crumb Bars from my friend Julie over at Lovely Little Kitchen, and they were aaaamazing. You guys have to pin that one. They were so good.
But back to the Oreos. I made some Fauxreos. Get it???
These homemade Oreo brownies are insanely good
I know homemade cookies with homemade frosting is not a new idea, but I’d never seen anyone smoosh a super dark chocolate brownie together with some frosting. (until I googled it, of course.)
This recipe starts out with a deep, dark chocolate brownie with a secret ingredient: browned butter. I know, I know, I talk about browned butter too much. But hear me out, guys. These Browned Butter Brownies are the best.
I used Special Dark Cocoa and left out some of the sugar, which resulted in a not-that-sweet super-dark brownie. Kinda like an Oreo, right? Then, I filled it with firm vanilla buttercream. They are kind of amazing, and made me not-so-sad that my Oreo Hiding Place was indeed empty.
Key ingredient: Special Dark Cocoa
The type of cocoa powder you use really does make a difference here. I use Special Dark Cocoa, which gives these brownies their deep color and rich, almost Oreo-like flavor. It’s less sweet and more intense than regular cocoa powder. Just be sure to use pure cocoa powder, not cocoa mix or hot chocolate mix, which have added sugar and won’t give you the same rich, fudgy result.
How to make homemade brownie Oreos
Start by making the browned butter by melting it in a large saucepan over medium heat, stirring occasionally. It will foam up, then settle down and start forming those little brown bits. Once it turns a light golden brown and smells so good you’re tempted to drink it, you’re there. Brown butter makes the world go round.
Combine the sugar, cocoa powder, and salt in a stand mixer or large bowl. Pour in your browned butter and beat it all together. Add the water and vanilla, then mix again until smooth. Add the eggs one at a time, beating well after each addition. Finally, stir in the flour until it’s just barely incorporated, but don’t overdo it.
Sooooo daaaaaaark….
Spread the batter evenly into the pan.
Ready for the oven. I love parchment paper, and I use it for just about everything. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the brownies cool completely.
Once cooled, cut the brownies into small squares, or use a tiny biscuit cutter to make circles. If you don’t want to waste the edges, squares work just fine. Dip a knife in very hot water, wipe it dry, then slice each brownie horizontally so you can sandwich them later.
For the frosting, cream the butter until smooth, then add powdered sugar a little at a time, alternating with splashes of cream. Mix in the vanilla and keep going until it’s thick and spreadable.
Spread a tablespoon or two of frosting onto the cut side of a brownie, top it with the other half, and press gently to sandwich. Then…fill and stuff! (your face.)
How to store leftover Oreo brownies
These brownies keep beautifully, which is great news if you somehow don’t eat them all immediately. Store them in an airtight container at room temperature for up to 2–3 days, or pop them in the fridge for up to a week (just know the frosting will firm up a bit when chilled).
Can I freeze these brownies?
If you want to make them ahead, they freeze really well, too. Layer them between sheets of parchment in a sealed container and freeze for up to 2 months. When you’re ready to eat, let them thaw at room temperature for an hour or so. No reheating needed…unless you’re feeling wild, in which case 5–10 seconds in the microwave makes them extra soft and fudgy again.
More Oreo-inspired desserts
Homemade Brownie Oreos
Ingredients
For the brownies:
- 1 & 1/4 cup salted butter
- 2 cups granulated sugar
- 1 & 1/2 cups Special Dark cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup all-purpose flour, spooned and leveled
For the cream filling:
- 2/3 cup salted butter, softened
- 5 cups powdered sugar
- 3-4 tablespoons cream
- 4 teaspoons vanilla
Instructions
- Preheat the oven to 350 F.
- Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown colored milk solids or “bits”. When it is light brown and starts to smell like you could drink it straight, that’s when you know it’s done. (Here’s a good lesson on browned butter.)
- Meanwhile in a stand mixer or large bowl combine the sugar, cocoa powder, and salt. Add the butter when it is nice and brown, and beat it together.
- Add the water and vanilla and beat again.
- Add the eggs, one at a time, beating thoroughly between each addition.
- Add the flour and stir until it is just barely incorporated.
- Line a 9×13 inch pan with parchment paper. Or line it with foil and spray with nonstick spray, or you can spray the pan itself.
- Spread the batter into the pan. Bake for 25-30 minutes, or until the toothpick inserted comes out clean.
- Let cool completely.
- Cut the brownies into small squares, or use a 2-inch biscuit cutter to make circles. Dip a knife in very hot water, then wipe dry with a cloth. Then slice each brownie horizontally, so that you can fill it like a sandwich.
- Make the frosting: Cream the butter with a mixer until smooth. Add one cup of powdered sugar and combine. Add 1 tablespoon of cream, then another cup of powdered sugar. Add the vanilla. Add in the rest of the cream and powdered sugar in increments.
- Spread a tablespoon or two of the frosting on the cut side of a brownie and cover with the top half. Then smoosh it in your face!
Thank you so much for this recipe! It’s so delicious and easy and works really well substituting gf flour also!
What a great idea! These brownies look just like Oreos! I wish I could try one – they look amazing!
Errrmy gawrsh!!!! LOVE LOVE LOVE THIS!!! I need!
OMG. These are FANTASTIC! Pinned.
Thanks Dorothy! High praise coming from the dessert queen herself :)
Ok, I was going to originally comment about how I hope someday I live in a home large enough to have a secret snack-hiding spot in my pantry (instead of a pantry where you can see everything at one glance because it’s really just a cabinet), but now I have to actually focus on your article reading club – so smart! A while ago my church small group talked about reading a book together and everyone freaked – I should totally suggest doing an article club type thing instead! Less pressure, equally good conversation. (Although the girl with two literary tattoos still can’t read enough books…go figure.)
Stephie you should TOTALLY start one! It really was so fun, and all of the girls who came are excited to keep going. It’s nice because you can literally pick any topic, as controversial (or not) as you want :)
I’m now craving oreos… Thanks! Love the idea of an article podcast club. The fun of meeting and discussing without as much prework.