Friday, 28 March 2014

White Chocolate Oreo Brownies

Hi Guys! Today’s recipe is one of my all time favourites: a decadent chocolate brownie topped with a white chocolate oreo concoction! I was in the mood for something luxurious and super chocolately and these brownies are exactly that. A complete chocoholics dream!

Today’s brownies are much quicker and tastier than a packet mix and the good thing is they can be made using kitchen staples and are so no-fuss and simple. No fancy ingredients or techniques needed for this one! Plus, you'll get the added feeling of satisfaction of having made them yourself! 

The great thing about these brownies is that they are so adaptable to your own preference. The types of chocolates and toppings that could be used are endless and you can tailor it to exactly what you desire. To change it up (and to secretly brainwash myself into thinking they're healthy!) I sometimes add in dried fruits and nuts such as walnuts or almonds on top.

I also want to apologise that there is only one photo - I wasn't going to blog these but they just tasted way too good not to! 

Hope you all enjoy this one!
White Chocolate Oreo Brownies
White Chocolate Oreo Brownies

Prep Time: 15 minutes

Cooking Time: 25-27 minutes
Serves: 16 brownies (squares)



150g unsalted butter
250g granulated sugar
70g all-purpose flour
110g unsweetened cocoa powder
1/4 tsp salt
2 tsp vanilla extract (or to preference, I like a lot of vanilla!)
2 large eggs (room temperature)


1 packet oreos (16 oreos)
200g white chocolate

For the brownie:

Preheat the oven to 325F or 160C degrees.

Melt the butter, granulated sugar, cocoa powder, and salt in a microwave safe bowl in the microwave. Melt in 30-second additions and mix well after each period until the butter is completely melted. Let the mixture cool slightly as you don’t want the mixture too hot.
Stir in the vanilla extract. Add the eggs one at a time, stirring after each egg is added. The batter will be thick and look shiny. Incorporate the flour, beating with a whisk until fully combined. The batter is supposed to be very thick so do not worry.
Line a square baking pan with baking paper but if you do not have any, grease the pan well with some unsalted butter. Spoon the mixture into the plan and spread it out evenly with a spoon.
Bake for 25-27 minutes and insert a toothpick into the centre to check for doneness. If it comes out with just some crumbs and not coated with batter, the brownies are done. If not, bake for a few more minutes, however, do not bake over 30 minutes.
For the topping:

Once the brownie is cooled, split open 16 oreos and place the half with the cream face down onto the brownies.

Chop the white chocolate into even size pieces and melt over a double boiler, be careful not to burn the chocolate, as it is easy to overheat white chocolate. Once the chocolate is melted, set aside to cool slightly.

Take 8 of the remaining 16 oreo halves and place them in a Ziploc bag. Using a rolling pin or a glass, crush oreos until they resemble crumbs. Add the crumbs into the white chocolate and gently stir them in until fully incorporated.

Pour the white chocolate mixture over the brownies and make sure it is incorporated into all the corners and cracks. Take the remaining 8 oreo halves and break into pieces to sprinkle on top of the white chocolate.

Place brownie in fridge for half an hour, or until the chocolate has set and is hard to the touch. Use a knife to scrape around the edges and then gently remove and tip brownie out from the pan. Use a sharp knife to cut brownie into squares.


  1. Great recipe! Worked a treat

  2. Wow! These look delish! Do the oreos still remain crunchy on the inside?

  3. Hi! thank you :) when they're fresh out of the oven, the oreos inside are soft but the ones on top remain crunchy! if you give the brownies a couple of hours to cool, the oreos inside with harden up again and give you the crunch!