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Broreos (Fudgy Brownies Stuffed with Oreos - Gluten-Free)

Biting into that brownie with the crunch of the cookie is pure delight. If you want to jazz these up, you can also make individual Broreos inside a muffin pan. You can even smash in some broken cookies into the top to enhance the cookie fun further. Go bro-nanas.
Course: Dessert, Snack
Diet: Gluten Free
Keyword: Bob's Red Mill, butter, cake, chocolate, eggs, gluten-free
Author: ness


  • Metal 8”x8” baking sheet, foil or muffin pan


  • 1/3 cup unsweetened cocoa powder
  • 1 cup sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon table salt
  • 10 tablespoons hot melted unsalted butter
  • 2 cold large eggs
  • 1/3 cup Bob’s Red Mill All Purpose Gluten Free Flour
  • 12 to 16 Gluten-free Chocolate Vanilla Creme Cookies (Glutino or Kinniknnick)


  • Pre heat oven to 325 degrees. Line 8”x8” baking pan with foil, across the bottom and up the sides of the pan
  • In a medium mixing bowl, sift in cocoa powder, breaking up any lumps. Add sugar, vanilla, salt, and melted butter. Mix with electric hand mixer or vigorously with whisk until all ingredients fully incorporated, about 1 minute. Add eggs, one at a time, beating until batter is thick and lightened in colour, about 2 minutes.
  • Add flour and mix with a rubber spatula just until combined. Do not over mix.
  • Spread half batter evenly into prepared pan. Place cookies in single layer and press down slightly. Pour remaining batter over cookies and spread evenly. Bake for 28 to 30 minutes. Brownies are done when top is puffed and slightly crusted and a toothpick inserted in centre comes out with a little batter stuck to it.
  • Let brownies cool completely in pan on a rack. Lift the ends of the foil to remove from pan. Peel foil away and place brownies on cutting board and cut into squares, approximately 16 to 20 pieces.
  • Prepare brownie mix using above instructions. Place paper cupcake liner in muffin pan. Spoon two tablespoons of batter into cupcake liner, add cookie and press down slightly. Add two more tablespoons of batter on top of cookie and spread to cover. Add additional cookie bits and press into batter, if desired. Bake for 20 minutes or until done.
I used to make these brownies with regular flour back before I went gluten-free and I’ve just swapped the flours. The recipe is super easy since it uses cocoa powder instead of melted chocolate and yields a totally fudgy brownie – the perfect vehicle for stuffing with gluten-free cream filled sandwich cookies (I.e. Oreo wannabes). I swapped the regular flour for Bob’s Red Mill All Purpose Gluten Free flour and you can’t even tell the difference. It’s so easy that I’ve made three batches to test out in a week. Go ahead, be bold, and get your Broreo on. Adapted from Fine Cooking Magazine