Fudgey Oreo Brownies Recipe

Preheat the oven to 325F/163C and grease and line an 8"x8" pan.
Melt the butter with chocolate together and set aside. Whisk together the flour, salt and cocoa powder and set aside.
170 grams salted butter, 170 grams dark chocolate chips , 120 grams all-purpose flour spooned and leveled, 20 grams Dutch-process cocoa powder spooned and leveled, 1/2 tsp fine sea salt
Whisk together the eggs and sugars just until they're combined (still a little gloopy). Add in the chocolate/butter mixture and vanilla and mix lightly (still a little gloopy).
4 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed, 1 tsp vanilla extract
Fold in the dry ingredients, just until the flour is mostly incorporated.
Spread half of the batter on the bottom of the pan. Layer whole Oreos on top and spread the rest of the batter over the Oreos.
12-16 oreos
Bake for about 35-40 minutes. Allow the brownies to cool in the pan for about 30 minutes, then refrigerate them while making the ganache.
Place your chocolate in a heat proof bowl. Heat the heavy cream in a medium sauce pan and remove just before boiling. Pour over the chocolate and stir until smooth.
255 grams dark chocolate, 120 mL heavy cream
Pour over the brownies (while they are still in the pan). Separate the Oreos in half and layer on top of the ganache.
4-8 oreos
Refrigerate the brownies for at least 2 hours before removing from the pan and slicing (best if refrigerated overnight).