Ingredients
1*homemade brownies,(see Recipes Notes for recipe), or 9×13-inch pan batter
24oreos
¾cupunsalted butter,softened to room temperature
3cupsconfectioners’ sugar
2tbspmilk
½tsppure vanilla extract
6oreos,chopped
1pinchsalt
½cupunsalted butter
1cupsemi-sweet chocolate chips,heaping
Preparation
Preheat oven to 350 degrees F. Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out. Set aside.
Prepare brownie batter. Spread into the prepared baking pan. Press Oreos down into the top of the brownie batter; should be 6 rows of 4 Oreos.
Bake for 32 to 35 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.
Remove from the oven and place on a wire rack to cool completely in the pan. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Do not cut into squares yet.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Add confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes.
With a spoon or rubber spatula, fold in the chopped Oreos. Taste. Add salt if frosting is too sweet.
Spread buttercream on top of cooled brownies. Chill uncovered for 30 minutes and up to 1 day in the refrigerator.
Cut the butter into a few pieces and place in a small saucepan with the chocolate chips.
Melt together on low heat, stirring constantly, until smooth and combined.
Pour chocolate on top of the buttercream. Spread all over the top in an even layer. Allow chocolate to set at room temperature for a few hours or in the refrigerator for 1 hour before slicing and serving.
Serve and enjoy.
