Thick and fudgy brownies, Oreo truffle filling, and fluffy Oreo frosting! THREE layers of Oreo deliciousness in one bite!
Today might just be the most important day in all of March…it’s National Oreo Day, people!!!
Sure, St. Patrick’s Day lands in March as well, but in my eyes, it’s more of an excuse to get drunk and pinch strangers all day. Green was never my favorite color…
National Oreo Day, on the other hand, is all about that one and only creme-filled dark chocolatey cookie we’d all murder a leprechaun for.
So, in honor of America’s favorite cookie, I decided to create the ultimate treat for the Oreo addict in all of us…
These Triple Oreo Brownies may be a triple threat to our waistlines, but they’re also triple the deliciousness because they contain THREE luscious layers of Oreo goodness in every single delectable bite.
See? Good things DO come in three.
These brownies were actually inspired by my Birthday Cake Oreo Truffle Blondies.
With as massive these brownies are, you’d be surprised at how simple they are to make. For one thing, I started with a boxed brownie mix. Sure, I could’ve gone the bougey homemade route, but I decided to meet in the middle by using a brownie mix and making a few ingredient enhancements. In my opinion, boxed mixes taste just as good as homemade (in some cases, better), ESPECIALLY when you let your creativity fly.
For starters, I replaced the oil with the same amount of melted butter (unsalted) because more butter equals more flavor, and more flavor equals more better!
Oh, and P.S….I browned the butter too.
Instead of adding plain ol’ flavorless water, I added some instant espresso powder to it. I do this with all of my chocolate baked goods because coffee enhances the deep richness of chocolate. The quality of coffee doesn’t really make a difference since you won’t taste it–instant coffee works just fine!
Instead of having big noticeable chunks of Oreos in the brownies, I crushed them into fine crumbs and then stirred them into the batter. This allowed their dark bittersweet flavor to blend into the brownies as they baked. Sooooooo flippin’ good. In fact, while baking, the brownies form a soft Oreo crust on the bottom, making every dense and chewy bite all the more satisfying. And with how dark and deeply fudgy these brownies these are, it’s difficult to tell where the next layer begins!
Oh, and I couldn’t help myself so I also folded some Heath chocolate toffee bits into the batter. This is totally optional. You could even add chocolate chips instead if you like. Or…Ooooo- some of those Hershey Cookies ‘n’ Creme bars chopped up. Yeah, now we’re talkin’….
Once the brownies have baked and cooled, we’re onto our second layer of Oreo amazingness–the Oreo truffle! All it is is crushed up Oreos combined with cream cheese, but it’s SO addictive. It’s like thick, rich Oreo cheesecake dough, and it’s probably the best invention since the Oreo cookie.
These brownies would definitely not be complete without the third layer of Oreo deliciousness. Two layers just wasn’t enough, and Double Oreo Brownies just sounds like child’s play. Besides, if I’m going to put my stamp of BaJillian approval on these brownies, they have to be screaming heart attack in a pan. So get ready to have 911 on speed dial because this last layer of fluffy Oreo creme frosting is exactly (not) what the doctor ordered.
Marshmallow fluff is the key ingredient that makes this frosting extra sweet and of course, extra fluffy! Adding the finely crushed Oreos to the frosting gives it that wonderful cookies n’ creme flavor similar to those cookies ‘n’ creme chocolate bars that I mentioned earlier.
To finish these deeply dark chocolatey babes of perfection off, I topped them with some MORE Oreos and yes, SPRINKLES! It’s a law somewhere that when you put frosting on anything, you HAVE to add sprinkles.
Who cares if that law is in unicorn land?
From the ultra fudgy and densely chewy brownie, to the sweet and doughy truffle filling and the intensely sweet and fluffy frosting, I have no doubt in my mind that every one of your little tastebuds will have fallen head over heels for these Triple Oreo Brownies.
Triple Oreo Brownies
Yields: 16 squares
1 box brownie mix*
Unsalted butter in place of oil called for on box
Water called for on box, hot
1 teaspoon instant espresso powder
Eggs called for on box
1 teaspoon vanilla
1 cup finely crushed Oreos
1/2 cup Heath chocolate toffee bits
6 ounces cream cheese, softened
1/2 cup unsalted butter
1 (7 oz) container marshmallow fluff
1 teaspoon vanilla
Pinch of salt
3/4 cup powdered sugar
5 Oreos, finely crushed
Extra Oreos for topping
Make the Brownies: Preheat the oven to 350ºF. Line an 8-inch square pan with parchment paper and spray with nonstick cooking spray.
In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
Once browned and nutty, turn off the heat and allow to cool for 5 minutes. Add espresso powder to the hot water and stir until dissolved.
Stir the brownie mix, espresso water, egg(s), and vanilla into the browned butter until just combined. Fold in the crushed Oreos and toffee bits. Pour batter into prepared pan and bake for 30-32 minutes**, or until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool completely.
Make the Oreo Truffle: Put the Oreos in a large ziplock bag, seal, then pound with a rolling pin until finely crushed. Pour into a large bowl and stir in the cream cheese until mixture is smooth and thoroughly incorporated. Pour on top of cooled brownies, and spread evenly.
Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, marshmallow fluff, vanilla, and salt together until smooth and creamy. Scrape down the sides of the bowl, then add the powdered sugar. Mix on low until combined. Add the crushed Oreos and continue to beat. Spread frosting evenly over truffle layer. Top with extra Oreos and sprinkles, if desired.
Chill brownies for at least one hour to allow frosting to set up. Lift brownies from the pan, slice into squares, and serve!
*I used Duncan Hines dark chocolate fudge brownies.
**Depending on which brownie mix you use, it might require more or less time to bake. Just keep testing with a toothpick.