# Fudgy Oreo Brownies

### Because Oreos can be added to *anything*

There’s something deeply satisfying about a brownie that feels _too_ easy. The kind you make in one bowl, cut into thick squares, and then keep nibbling the edges until half the pan is gone.

These are those **[brownies](https://thebigmansworld.com/category/healthy-desserts/bars-brownies/)**.

They’re fudgy and chocolatey without being heavy, soft in the center, and packed with chopped Oreos so every bite has a little bit of everything.

This is a **low-effort, high-reward situation**. Melted chocolate, yogurt instead of eggs or butter, a short ingredient list, and a batter that comes together faster than the oven preheats. The yogurt keeps everything soft, while the cocoa powder deepens the chocolate without being too dark or overpowering.

And because I can’t help myself, I tested this with different sugars- white, brown, coconut, and sugar-free. They all work. Same soft crumb, same chocolate hit, same disappearing act once they’re sliced.

If you’re the person who always goes for the brownie with the most mix-ins… I already know which piece you’re taking.

## Cooking science

This recipe is all about balance. Melted chocolate brings richness, while yogurt adds moisture and a bit of acidity to activate the baking soda. That small lift keeps the brownies tender instead of dense.

Once the dry ingredients go in, mix just until combined. Overmixing tightens the crumb, and these are meant to stay soft, so don’t overmix, ha. Folding the Oreos in last keeps them chunky, and don’t forget to add a layer on top for aesthetic purposes.

## Recipe

- 1/2 cup chocolate, _chopped_
- 1/2 cup sugar, _white, brown, coconut, or a sugar free sub._
- 1 cup plain yogurt, _non dairy, if needed_
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup milk
- 10 Oreo cookies _chopped_

## Instructions

1. Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan and set aside.
2. In a small saucepan or in a microwave-safe bowl, add the chopped chocolate. Melt the chocolate. Remove from the heat and add the sugar and yogurt, whisking until combined.
3. Add the flour, cocoa powder, and baking soda, and mix until just combined. Add the milk and mix until incorporated. Fold through the chopped Oreo cookies, reserving a few to top the brownies with.
4. Transfer the brownie batter into the lined pan and top with extra Oreos. Bake for 25-30 minutes, or until a toothpick comes out ‘just’ clean.
5. Remove from the oven and let cool completely before slicing.

## Recipe tips

- **Don’t overmix.** My #1 tip for baking desserts is NOT to overmix the batter. Otherwise, you’ll end up with dense, cakey brownies. Only mix until the batter is smooth and cohesive.
- **Make gooey brownies.** I prefer my brownies right in between gooey and firm. If you prefer ultra-gooey brownies, remove them from the oven around the 25-minute mark.
- **For thicker, cakey brownies**, remove them at around 32-35 minutes.
- **Double the chocolate.** If you’re a chocolate fiend like I am, fold some dark or white chocolate chips into the batter.
- **Choose the right pan.** I’ve found that using glass baking pans takes longer to conduct heat, so if that’s the type of pan you’re using, add at least 5 minutes of baking time.

Love and leftovers,

Arman