Instructions

• Preheat the oven to 350°F (180°C). Lightly grease a 9×9 inch (22×22 cm) baking pan.
• Crush all 8 Oreo cookies into coarse pieces. Reserve the pieces from 2 cookies for the topping and set them aside; keep the pieces from the remaining 6 cookies for the batter.
• In a large bowl, whisk together ½ cup (120 ml) vegetable oil and ½ cup (100 g) granulated sugar until combined.
• Add 2 large eggs (at room temperature) and 1 teaspoon pure vanilla extract to the oil-and-sugar mixture. Whisk until the mixture is smooth and well combined.
• In a separate bowl, whisk together ½ cup (65 g) all-purpose flour, 35 g cocoa powder, ¼ teaspoon (2 g) baking powder, and ¼ teaspoon (2 g) salt.
• Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
• Fold the reserved Oreo pieces for the batter (the pieces from 6 cookies) into the batter until evenly distributed.
• Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the remaining reserved Oreo pieces (from 2 cookies) evenly over the top.
• Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If necessary, bake a few minutes longer, checking frequently.
• Remove the pan from the oven and let the brownies cool completely in the pan before slicing into squares and serving.