Description
A striking balance of rich, fudgy brownie and crispy Oreo topping, this dessert is effortless yet elegant and perfect for sharing.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (150 g) all-purpose flour, sifted
- 1 cup (90 g) unsweetened cocoa powder, sifted
- 1/2 tsp fine sea salt
- 8 oz (225 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp light corn syrup or honey
- 12–16 Oreo cookies, roughly crushed (reserve some halves for garnish)
- Flaky sea salt, a light pinch for finishing
- Optional: 1/2 cup toasted chopped hazelnuts or pistachios
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12–14 inch round pizza pan or a standard 9×13 pan with parchment.
- Whisk melted butter and sugar until glossy, then add eggs one at a time, whisking until smooth; stir in vanilla.
- Fold in sifted cocoa, flour, and salt in two additions until just combined.
- Spread the batter evenly in the prepared pan and scatter half of the crushed Oreos on top.
- Bake for 22–28 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
- While cooling, make fudge sauce by warming cream and corn syrup, then pouring over chopped chocolate and stirring until silky.
- Pour fudge sauce over the brownie and press in remaining Oreos and a sprinkle of flaky sea salt.
- Cool completely for 1–2 hours before slicing; refrigerate for cleaner cuts if desired.
Notes
For optimal texture, use room-temperature ingredients, and ensure the chocolate is finely chopped for smooth melting.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg