These Double Stuffed Oreo Truffle Brownies are made for the Oreo obsessed chocolate lover with Oreos sandwiched into every layer.
I’m not joking around when I say these are oh-em-gee brownies. These Double Stuffed Oreo Truffle Brownies sandwich a layer of Oreo truffle between Oreo cookie brownies, milk chocolate, and more Oreo cookie crumbs.
They are the kind of brownies you eat when your chocolate craving hits or you need an over-the-top treat to share with friends (Hello, Labor Day picnics!).
Classic Brownies
These Double Stuffed Oreo Truffle Brownies start with a classic brownie recipe.
Now, you could use a box brownie mix, but I promise you, homemade brownies are so much better. What I’m sharing today is the recipe my Mom made me as a kid growing up and it’s still the best I’ve found.
Unsweetened chocolate bars serve as the base of this brownie recipe
The recipe’s from an ancient Betty Crocker cookbook she had (like literally, falling apart at the seams). In fact, we used this recipe so much that the brownie page is covered in chocolate smudges.
Look for a glossy batter
This classic brownie recipe stars bars of unsweetened chocolate. You can substitute cocoa powder + shortening (see note in recipe) but the results just aren’t the same.
Looking for more brownies? Check out my Boozy Rumchata Brownies, Double Shot Espresso Brownies, or my Salted Caramel Pretzel Brownies.
The chocolate is melted down on the stovetop with butter-flavored Crisco. You then whisk in the sugar and eggs until it reaches a ridiculously glossy consistency. This consistency is the key to delicious brownies. This glossy batter will result in the thin crispy brownie crust that often cracks upon baking while keeping the center moist and gooey.
Whisk until the batter turns glossy
When you’re ready to bake the batter, you pour half into your tray, sprinkle in chopped Oreo cookies then layer in the remaining batter to sandwich the cookies within the brownies.
Oh-Em-Gee. Delicious.
After baking the brownies, you top them with an Oreo Truffle mixture which is just Oreo cookie crumbs combined with cream cheese (because why mess with a good thing!).
Oreo truffle layer rolled out to top the brownies
You roll out the truffle mixture into a thin sheet, layer it on top of the cooled brownies and smother both with a thin layer of melted chocolate and more cookie crumbs.
Silk, smooth milk chocolate topping
Lastly, let everything sit together until the chocolate hardens then slice and devour. If you want clean lines without splintering the chocolate when you slice into them, then you should let the chocolate harden at room temperature for about 2 hours before cutting.
Want to make them even tastier? Try it with a scoop of vanilla ice cream on top.
- For the Brownies
- 4 ounces unsweetened chocolate bars*
- ⅔ cup butter-flavored Crisco (shortening), plus more for greasing the pan
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 10 Oreos, roughly chopped into pieces
- For the Oreo Truffle Layer
- 20 Oreos
- 4 ounces cream cheese, softened to room temperature
- For the Milk Chocolate Topping
- 1½ cups milk chocolate chips
- 1 tablespoon Crisco
- 5 Oreos
- Make the Brownies: Heat oven to 350F. Grease a 9x13 inch pan with a thin layer of shortening and line it with parchment paper. Set aside.
- Melt the unsweetened chocolate and ⅔ cup Crisco in a large saucepan over medium heat until just melted. Remove from heat and whisk in the sugar and vanilla.
- Allow the mixture to sit for 3-5 minutes then whisk in the eggs, one at a time until fully combined.
- Fold in the flour, baking powder, and salt. Spread half the batter into the prepared pan and top with the chopped Oreo cookies. Top with remaining batter and using an offset spatula spread the batter into a single, even layer.
- Bake the brownies for 30-minutes. Remove from oven and let cool to room temperature before adding the truffle layer.
- Make the Oreo Truffle:. In a food processor, pulse the Oreos until crumb forms. Add the cream cheese and continue to pulse until fully combined. Turn the mixture out onto a large sheet of parchment paper and using a rolling pin, roll the mixture into a thin layer measure 9 inches x 13 inches. Once the brownies have cooled to room temperature, invert the parchment paper on top of the brownies and press the truffle layer into place.
- Make the Milk Chocolate Topping:. In a double boiler, melt the milk chocolate chips and shortening, stirring constantly. Go slowly so as not to burn the chocolate. Pour the melted mixture on top of the truffle-layered brownies and smooth it into a single, even layer. Sprinkle the Oreo cookie crumbs on top and let everything sit until the chocolate has hardened (~2 hours) before slicing. Slice into squares and serve. If you want clean lines without splintering the chocolate when you slice into them, then you should let the chocolate harden at room temperature for about 2 hours before cutting.
- Store cut brownies in the fridge for 3-5 days.
