Ingredients:

  • 225g unsalted butter, melted and hot
  • 300g granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 75g Dutch-process cocoa powder
  • 125g all-purpose flour
  • 0.5 tsp sea salt
  • 22 Oreo cookies, divided (15 chopped, 7 for topping)
  • 100g white chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, ensuring an overhang on the sides.
  2. In a large mixing bowl, combine the hot melted butter and granulated sugar. Whisk vigorously for 2 minutes to dissolve sugar and ensure a shiny crackle top.
  3. Add the eggs and vanilla bean paste. Whisk until the mixture is light, glossy, and fully emulsified.
  4. Sift the Dutch-process cocoa powder, all-purpose flour, and sea salt into the wet ingredients. Fold gently with a silicone spatula until just combined; do not overmix.
  5. Fold in the white chocolate chips and 15 chopped Oreo cookies, distributing them evenly through the dense batter.
  6. Transfer the batter to the prepared pan and smooth the top. Press the remaining Oreo cookies into the surface.
  7. Bake for 30 minutes. The edges should be set but the center should remain slightly soft to the touch.
  8. Allow the brownies to cool completely in the pan for at least 60 minutes before lifting and slicing into 16 large squares.