Oreo Brownie Recipe
livewellbakeoften.com · 2025 · 16 brownies
Against 1,221 brownie recipes
More cocoa than 79% of recipes and more sugar than 75%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 79% of recipes: 51% of the flour weight against the typical recipe's 18%, about 3 times as much.
- More sugar than 75% of recipes: 308% of the flour weight against the typical recipe's 224%.
Ingredients (9)
- ½ cup unsalted butter (sliced into tablespoon-sized pieces (115 grams; 1 stick))115 g
- 3 ounces semi-sweet chocolate (chopped (85 grams))85 g
- 1 cup granulated sugar ((200 grams))200 g
- 2 large eggs (at room temperature)≈ 100 g
- 1 teaspoon pure vanilla extract≈ 4.2 g
- ½ cup all-purpose flour (spooned & leveled (65 grams))65 g
- ⅓ cup unsweetened Dutch process cocoa powder ((33 grams))33 g
- ¼ teaspoon salt≈ 1.5 g
- 22 regular Oreos (16 for the middle & 6 for the top)n/a
flour 65 gbatter 604 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.
- Chocolate131% · 43rd percentile · median 150%
- Cocoa51% · 80th percentile · median 18%
- Fat177% · 69th percentile · median 136%
- Sugar308% · 76th percentile · median 224%
- Egg154% · 62nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.3% · 71st percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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