Chocolate Brownie Bars With Oreo Crust: A Crowd-Pleasing Treat For Festive Gatherings

Chapchar Kut is not just a festival – it’s a time for joy, togetherness and of course, food. As homes are filled with laughter and celebration, no feast is complete without a dessert that makes everyone go back for seconds. Looking for a rich, chocolatey treat that’s easy to serve and will impress? Chocolate Brownie Bars with Oreo Crust should be on your menu.

A fudgy brownie loaded with deep cocoa flavor, sitting on a crunchy and slightly salty Oreo crust. It’s the perfect combination of crunchy and gooey – each bite is irresistible. Brownies may not be a traditional Chapchar Kut sweet, but they fit right into the festive spirit – after all, good food is all about sharing happiness. And by giving these brownies an Indian twist, you can make them even more special for the occasion.

What makes these bars even better is how easy they are to make. With basic pantry ingredients and a little effort, you can whip up a batch that will have kids and adults hovering around the dessert table. So, get your oven ready, because this Chapchar Kut, chocolate is the king!

A Step-By-Step guide To Make Chocolate Brownie Bars with Oreo Crust

Ingredients:

For the Oreo Crust:

• 200g Oreo biscuits (around 20-22 biscuits)
• 50g unsalted butter, melted

For the Brownie Layer:

• 150g dark chocolate, chopped
• 100g unsalted butter
• 100g powdered sugar
• 50g jaggery powder (optional)
• 2 large eggs
• 1 tsp vanilla extract
• 75g maida
• 2 tbsp cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 50g chopped walnuts or almonds (optional)

Method:

1. Crush the Oreo biscuits into a fine powder using a processor or by placing them in a ziplock bag and crushing with a rolling pin.
2. Mix the crushed Oreos with melted butter until it resembles wet sand.
3. Press into a greased or parchment lined 8x8-inch pan.
4. Refrigerate for 15 minutes while you prepare the brownie batter.
5. Melt the dark chocolate and butter in a heatproof bowl using a double boiler or microwave in 20 second intervals, stirring in between.
6. Once melted add powdered sugar and jaggery powder. Mix well. Whisk in the eggs one at a time followed by vanilla extract.
7. Sift in the maida, cocoa powder, baking powder and salt. Fold gently with a spatula. Add chopped walnuts or almonds if using. Mix until just combined.
8. Pour the brownie batter over the chilled Oreo crust and spread evenly.
9. Bake in a preheated oven at 170°C for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
10. Let the brownie cool completely in the pan before cutting into bars.
11. Serve warm with chocolate sauce or chilled with a scoop of vanilla ice cream.

Easy Tips to Make Chocolate Brownie Bars with Oreo Crust

Use a Lined Baking Pan for Easy Removal

Line your baking pan with parchment paper or butter paper so the brownies don’t stick. Leave a little extra paper hanging over the sides—this will be your handle to lift the brownies out for cutting.

Toast the Oreo Crust for Extra Crunch

Bake the Oreo crust for 5 minutes at 180°C before adding the brownie batter. This step removes excess moisture and gives the base a crunch instead of sogginess. Let it cool before pouring in the brownie batter.

Mix Dark and Milk Chocolate for Balanced Flavor

Too much dark chocolate makes brownies bitter and too much milk chocolate makes them too sweet. A 50% dark chocolate and 50% milk chocolate mix gives you a rich but not overpowering chocolate flavor.

Add a Hint of Coffee to Intensify the Chocolate

A little instant coffee powder (about ½ teaspoon) in the batter enhances the chocolate flavor without making it taste like coffee. This trick makes your brownies taste more decadent.

Don’t Overdo the Eggs

Eggs help in structure, but too many can make it cakey instead of fudgy. Stick to 2 eggs for a normal batch to get that gooey melt in mouth feel.

Fold Ingredients Instead of Whisking

When combining wet and dry ingredients use a folding motion instead of whisking. This prevents too much air from getting into the batter and gives you a denser fudgier brownie instead of a spongy one.

Add Indian Flavors

To give it a festive touch mix in a pinch of cardamom powder or a drop of rose essence into the batter. This complements the deep chocolate flavor and gives it an Indian twist making it stand out at Chapchar Kut.

Don’t Open the Oven Too Soon

It’s tempting to check on your brownies while they bake but opening the oven too soon can cause them to collapse in the centre. Wait for at least 25 minutes before checking with a toothpick.