Bombshell Fudgy Gluten-Free Oreo Brownies

What do you get when mash up gluten-free Oreo cookies with my signature homemade brownies? A sensational overload Oreo dessert experience! Moist, crackly gluten-free Oreo brownies have layers of fudgy goodness wrapped around crunchy cookies and cream. Run, don't walk, to your kitchen immediately!

Prep Time 15

Cook Time 35

Total Time 50

Servings brownies

Author Melissa Erdelac

Ingredients

¾ cup (150 g) granulated sugar
⅓ cup (76 g) unsalted butter cubed
2 tablespoons water
1½ cup (255 g) semisweet chocolate chips divided
2 large eggs room temperature
1 teaspoon vanilla extract
¾ cup (107 g) gluten-free all-purpose flour I recommend Cup4Cup gluten free flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
22 gluten-free Oreo cookies

Instructions

Preheat the oven 325ºF. Grease a 8X8" baking pan with nonstick cooking spray. To easily lift the bars out of the pan after baking, line with a piece of parchment, pressed firmly to the bottom and up the sides with enough overhang to lift out. Set aside. TIP: Baking brownies in metal pan makes them fudgier with chewy edges.
In a large saucepan combine the sugar, cubed butter, and water over medium heat. Bring to just a boil, stirring constantly. Immediately remove from heat and stir in 1 cup chocolate chips until melted. Reserve the remaining 1/2 cup chocolate chips for later. Cool the mixture slightly, about 10 minutes.
¾ cup granulated sugar, ⅓ cup unsalted butter , 2 tablespoons water, 1½ cup semisweet chocolate chips
Whisk in eggs and vanilla vigorously into chocolate mixture.
2 large eggs , 1 teaspoon vanilla extract
Stir in the gluten-free flour, unsweetened baking cocoa, baking soda, and salt to the saucepan. Mix in the extra 1/2 cup chocolate chips.
¾ cup gluten-free all-purpose flour , 2 tablespoons unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Pour half the batter into prepared pan and spread evenly. Lay 4-by-4 rows Oreo cookies on top of the batter. Dollop the rest of the batter over the top and spread evenly. Take the remaining cookies and bread in chunks. Sprinkle across the top of the brownie batter. For extra goodness (why not?!) sprinkle some additional chocolate chips on top as well.
22 gluten-free Oreo cookies
Bake for 35-38 minutes, or until toothpick inserted in center comes out with a few fudgy crumbs. Using a glass pan will result in slightly longer baking time. Cool in pan on wire rack before slicing.

Notes

Storing

Once the brownies have completely cooled, store wrapped in foil at room temperature. GF baked goods lose moisture more quickly, so if not enjoying in a day or two, I recommend freezing any leftovers.

Nutrition