During the holidays, the Oreo brand usually releases Oreo JOY cookies or other holiday-inspired versions of the classic sandwich cookie. In this case (pictured), the Oreo JOYs are the kind with red creme inside (see photo, below the recipe). These are a great addition to this classic, fudgy brownie.
If you can’t find these, standard Oreos will be fine, or Mint, Peanut Butter, Salted Caramel, Chocolate Hazelnut, Java Chip, Toffee Crunch…or whatever delicious Oreo flavor is on the shelves right now! Oreo tends to rotate its flavors and come up with new ones.
Ingredients
1/2 cup butter
3 large eggs + 1 egg yolk
2 cups granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup unsweetened cocoa powder
1 tablespoon cornstarch
3/4 teaspoon salt
1 cup chocolate chips (semi-sweet chips are great here, but you can play with whatever mix-in goes with the type of Oreos you’ve chosen, such as chopped hazelnuts if you have the Chocolate Hazelnut Oreos)
2-1/2 cups broken Oreo JOY pieces, divided
Directions
- Preheat oven to 325F. Line a 9 x 9-inch baking pan with parchment paper and lightly oil the parchment.
- Heat the butter in the microwave until melted. Allow it to cool for 5 minutes.
- In a large mixing bowl, beat the eggs and sugar on high speed for 5 minutes, until the mixture is pale. Stir in the cooled melted butter, the oil and the vanilla.
- In a separate medium mixing bowl, combine the flour, cocoa powder, cornstarch and salt.
- Stir the flour mixture into the liquid ingredients until just barely combined. Do not over-mix.
- Stir in the chocolate chips and 1 cup of the broken Oreo pieces.
- Spread batter evenly into prepared baking pan. Scatter the additional 1-1/2 cup broken Oreo pieces on the top. Make sure some of the pieces are separated so that the red creme shows.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out with crumbs (it should not be wet, nor totally dry). The center should look slightly underdone and the edges set.
- Remove the pan to a baking rack to cool completely. Once cool, lift out the brownies with the parchment paper, cut and serve.
