These Oreo & espresso brown butter brownies are nutty, fudgy & have a super crinkly top! Jam packed full of Oreo chunks & intense espresso.
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Oreo & Espresso Brown Butter Brownies
We’re making a classic chocolate brownie even better by adding in a whole pack of Oreos & a double shot of espresso! These are made with brown butter, dark chocolate, Dutch processed cocoa & a whole load of sugar. They’re rich & gooey, with a super shiny, crinkly top!
I’ve been working on my brownie recipe for a while now, mainly trying to achieve the best shiny, crinkly top as possible! Safe to say, this has been achieved with this batch.
The secret? Whisking eggs & sugar in a stand mixer for at least 10 minutes on a medium speed! This might seem like a long time to whisk for but trust me, it’s worth it.
There’s a couple of other tips, tricks & techniques that we’re using in this recipe, to help us achieve the richest & fudgiest chocolate brownies with the best ever flavour. Keep reading to find out how!
What You’ll Need
You’ll probably have most of the ingredients for this batch of brownies in your cupboard already, although there are a couple of ingredients that you might need to buy/make…
- Oreos – I’ve used regular Oreos for these brownies but feel free to use a different kind. Double stuff would work well.
- Espresso – We’re adding a double shot of espresso into our batter. If you haven’t got an espresso/nespresso machine or a moka pot, you could use instant coffee instead (made to taste).
- Chocolate – Two types of chocolate are used here. Dark is used for the batter & semi sweet as a mix in. I’d recommend using a 72% dark chocolate & a semi sweet chocolate that’s between 30-50% cocoa.
- Cocoa Powder – Dutch processed cocoa powder gives our brownies the best flavour & colour. This is available in most supermarkets. If you’re in the UK, I’d recommend using Green & Black’s.
- Butter – Using unsalted butter helps us control the salt content of our brownies. We’re browning the butter for extra flavour.
- Toasted Milk Powder – Adding a tsp of toasted milk powder to the brown butter gives it an even nuttier flavour. To learn how to make this, check out our “how to make toasted milk powder” guide. If you haven’t got any, feel free to leave it out, the brownie will still taste great!
- Eggs – You’ll need 3 large eggs & an extra yolk for these brownies. The extra yolk makes them even fudgier!
- Sugar – We’re using caster sugar & dark brown sugar here. This gives our brownies the best flavour & texture.
- Flour – Plain/all purpose flour is added to the batter. Just enough flour is added to give our brownies structure.
- Salt – Adding fine sea salt to the batter is crucial for flavour. They won’t be as good without it.
The full, printable recipe card for these Oreo & espresso brown butter brownies can be found at the bottom of this post!
- Brown Butter – The first step is to brown the butter on the stove then set aside & leave to cool. For a step by step guide for doing this, take a look at our “how to make brown butter” guide.
- Melt Chocolate – To melt the chocolate, we chop it up roughly then place it into a large heatproof bowl with a good pinch of sea salt. This then gets placed over a pan of barely simmering water & left to melt.
- Bloom Cocoa – Once the chocolate has melted, it is removed from the heat & our cocoa powder is whisked in. This blooms the cocoa which amplifies its’ flavour. The chocolate will thicken up slightly when the cocoa is added but don’t worry, this is normal!
- Whisk Eggs & Sugars – This step is probably the most important when making brownie. In order to get a shiny, crinkly top, we need to whisk our eggs & sugar until they are light, pale & fluffy. This will take at least 10 minutes on a medium speed.
- Add In Chocolate – Next, we turn the mixer’s speed down slightly then gradually pour in the melted chocolate & mix until just combined.
- Add Flour – To add in the flour, we take the bowl off the mixer then fold in sifted flour until mostly combined (you should still see streaks of flour).
- Mix In Brown Butter & Espresso – Next, we add in the brown butter, a double shot of espresso & 2 tbsp of veg oil. To mix, we place the bowl back on the mixer & whisk on a medium-low speed until combined.
- Add Oreos & Chocolate – To finish the batter, we roughly chop up the semi sweet chocolate & half of our Oreos then fold through. This then gets poured into a lined tin & smooth out with a palette knife. We roughly chop up the remaining Oreos then sprinkle these over the top of the brownie.
- Baking – We bake the brownie for 15-20 minutes, until the edges are just set & the middle still has a slight wobble.
- Portioning – Once baked, the brownie is left to cool in the tin then it is refrigerated for at least an hour before being cut into portions.
A quick note on portion sizes…
When I made this recipe, I cut my brownie into 9 portions which was way too big! These brownies are super rich, so I’d recommend cutting yours into either 12 or 16 portions.
Chocolate Brownie Tips & Tricks
- Whisk the eggs & sugar for at least 10 minutes in a mixer, on a medium speed. This is key to getting a crinkly top!
- Bloom cocoa powder before adding to the brownie batter. In this recipe, we’re doing this by mixing it with the melted chocolate.
- It’s better to undercook your brownies than overcook. They should be just set when they come out of the oven.
- Chill the brownies in the fridge for at least an hour before portioning. This makes cutting them a lot easier.
- Serve brownies at room temperature or give them a couple of seconds in the microwave first.
Frequently Asked Questions
These brownies should be stored in an airtight container, either at room temperature or in the fridge. At room temperature, they’ll keep for 2-3 days. They’ll keep for an extra day or two if stored in the fridge.
For best results, serve the brownies at room temperature.
You’ll need either a stand mixer or a handheld electric mixer for this recipe. The eggs & sugar need to be whisked for a good ten minutes & you won’t incorporate enough air if whisking by hand.
I’d recommend using an 8″ square baking tin for these brownies. If you’re using a larger tin, give the brownies less time in the oven. If you’re using a smaller tin, they’ll need a couple of extra minutes cooking.
Whisking the eggs & sugar properly is key to achieving a shiny, crinkly top. Make sure to give them at least 10 minutes in the mixer, at a medium speed.
Once cooked, the brownie’s edges will be set but the middle will still be gooey & have a slight wobble. This takes 15-20 minutes of cooking.
To portion brownies, they should be chilled in the fridge for at least an hour first. Using a sharp knife dipped in hot water (cleaned & dried between cuts) makes for cleaner portions.
Cooking Oreo Brownies In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
Cook the brownies for 15 minutes in the baking oven, on the bottom set of runners.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Baking Recipes To Try!
- Lemon Fondant Fancies
- Black Sesame Cheesecake Cookies
- Eccles Cakes
- Lemon & Almond Battenberg
- Miso Banana Bread Chocolate Chip Cookies
- Small Batch Lemon Drizzle
- Salted Peanut M&M Cookies
- Nutty Brown Butter Flapjacks
If you have enjoyed this Oreo & espresso brown butter brownie recipe, it would mean a lot if you could leave a review & rating!
Oreo & Espresso Brown Butter Brownies
- 8" Square Baking Tin
- Stand Mixer
- Large Mixing Bowls
- 275 g Unsalted Butter
- 1 tsp Toasted Milk Powder See Notes
- 250 g Dark Chocolate 72% Is Best!
- ½ tsp Fine Sea Salt
- 50 g Dutch Processed Cocoa Powder Sifted
- 3 Large Eggs
- 1 Egg Yolk
- 100 g Dark Brown Sugar
- 200 g Caster Sugar
- 35 ml Espresso See Notes
- 70 g Plain Flour Sifted
- 2 tbsp Vegetable Oil
- 14 Oreos 1 Pack – Roughly Chopped
- 100 g Milk Chocolate Roughly Chopped
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Grease & line an 8" square baking tin with baking parchment then set aside.
- Chop the butter into even pieces, place into a large saucepan then set over a medium heat. Allow to melt, stirring regularly with a spatula then keep cooking until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown. This will take roughly 4-5 minutes.
- Remove the pan from the heat, stir in the toasted milk powder then transfer the brown butter to a bowl & set aside.
- Next, roughly chop up the dark chocolate & place into a large, heatproof mixing bowl along with the sea salt. Set over a pan of barely simmering water & cook until just melted, stirring regularly.
- Remove the bowl from the heat, whisk in the cocoa powder then set aside.
- In the bowl of a stand mixer, place the eggs, yolk & both sugars. Whisk on medium speed, until the eggs are pale, light & fluffy. This will take around 10 minutes.Whisking the eggs properly is key to getting a shiny, crinkly top on our brownies. The whisk will leave a trail in the eggs when they are whisked enough.
- Whilst the eggs are whisking in the mixer, brew your espresso.
- When the eggs have finished whisking, turn the mixer's speed down slightly & slowly pour in the melted chocolate, mixing until just combined.
- Once all the chocolate has been incorporated, remove the bowl from the mixer & give the sides a good scrape down. Add in the sifted flour & gently fold in until mostly combined.Don't worry about mixing in the flour fully, it will incorporate in the next step.
- Add in the brown butter, espresso & 2 tbsp of veg oil, place the bowl back on the mixer then mix on a medium-low speed until fully combined.
- Add in ½ of the chopped Oreos & all of the chopped chocolate then fold into the batter with a spatula.
- Transfer the brownie batter to the prepared tin, smooth the top over with a spatula/palette knife then sprinkle over the remaining chopped Oreos.
- Bake in the preheated oven for 15-20 minutes until the edges have just set & the centre is still gooey, with a slight wobble.
- Leave to cool to room temperature then leave in the fridge to set for at least an hour.Leave the brownies in the tin, to cool!
- Once set, cut into portions & serve at room temperature.