The only thing better than a fudgy chocolate brownie is a fudgy chocolate brownie topped with fluffy Oreo frosting. And the ratio of brownie to frosting should obviously be 1:1.
The brownies are really good – fudgy and dense, packed with chocolate, but not too sweet. It’s everything a good brownie should be. If you’re in the cakey brownie camp, this recipe is not for you.
The brownies are so good that if, for some reason, you don’t think you like frosting on your brownies, you can enjoy them as-is. However, I really think you’ll regret it if you don’t spread a generous helping of marshmallowy Swiss meringue buttercream studded with crushed up Double Stuf Oreos right on top to get that cookies-n-cream-n-brownies experience.
With the frosting, these are fantastic and decadent. You may want to serve with a glass of milk.
Fudgy Chocolate Brownies
- 3/4 cup butter
- 4 oz bittersweet chocolate
- 1/2 cup AP four
- 3 Tbsp cocoa powder
- 1/4 tsp salt
- 1 tsp espresso powder
- 2 eggs
- 1 cup sugar
- 1/2 Tbsp vanilla
Oreo Swiss Meringue Buttercream
- 3 egg whites
- 1 cup sugar
- 1 1/2 cups butter, cubed
- 1/2 tsp vanilla
- 10 crushed Double Stuf Oreos
Make the brownies. Preheat oven to 350 F and line an 8×8 pan with parchment paper. Melt the butter and chocolate together in a saucepan. Set aside to cool slightly.
Whisk together the flour, cocoa powder, salt, and espresso power in a small bowl.
In a large bowl, whisk together the eggs until smooth. Add the sugar and vanilla, whisking until fully incorporated. Whisk in the cooled butter and chocolate mixture. Fold in the dry ingredients and pour into prepared pan. Bake for 28 to 32 minutes, or until done (I baked mine for 28 and they were on the slightly underdone, fudgy side, which is how I like them. Bake yours for longer if you prefer them more cooked in the center.)
Let the brownies cool before frosting. If you’re impatient like me, let the brownies cool for ~5 minutes before removing from pan, and then pop in the fridge to chill while you make the frosting.
Make the frosting. Combine the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water.
Whisk constantly until the sugar is fully dissolved, about 10 minutes. You can test if it’s ready by rubbing some between your fingers; you shouldn’t feel any sugar granules.
Remove the bowl from heat and attach to the stand mixer. Using the whisk attachment, beat on high speed until stiff peaks form and the meringue is completely cool, about 10 to 12 minutes.
Switch to the paddle attachment and add pieces of butter one at a time, fully incorporating each piece before adding the next. Once all the butter has been added, stir in the vanilla and crushed Oreo pieces. Add a pinch of salt to taste, if desired. Frost the brownies generously, cut into 16 portions, and enjoy!