Go Back
oreo & espresso brown butter brownies
Print Recipe Save Recipe Pin Recipe

Oreo & Espresso Brown Butter Brownies

These Oreo & espresso brown butter brownies are nutty, fudgy & have a super crinkly top! Jam packed full of Oreo chunks & intense espresso.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Servings: 12 Brownies
Author: Ben Racey

Equipment

  • 8" Square Baking Tin
  • Stand Mixer
  • Large Mixing Bowls
  • Sieve

Ingredients

  • 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

Instructions

  • 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.

Notes

1. Cooking In An Aga - Bake the brownies for 15 minutes in the baking oven, on the bottom set of runners.
2. Storage - Once baked & portioned, the brownies can be kept at room temperature for 2-3 days, or in the fridge (they'll last an extra day or two in the fridge). For best results, serve them at room temperature or microwave for a couple of seconds.
3. Coffee - For the best flavour, I'd recommend using an espresso machine, nespresso machine or moka pot to brew the espresso. Instant coffee could also be used (make this to taste).
4. Chocolate - A 72% dark chocolate works best for the brownie batter. For the chocolate mix-ins, feel free to use whatever percentage chocolate you'd like. I'd recommend something in the region of 30-50%.
5. Oreos - This recipe uses 14 regular Oreos, which equates to 1 whole pack.
6. Portioning - To make portioning easier, the brownie needs to be chilled for at least an hour first. For the cleanest portions, I'd recommend using a knife dipped in hot water for cutting the brownie (clean & dry the knife between cuts).
When making this recipe, I portioned my brownie into 9 pieces which I found was way too big! These brownies are super rich, so I'd recommend cutting yours into either 12 or 16 portions.