Oreo Cream Filled Brownies (Gluten-free Option)

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These Oreo Creme Filled Brownies are one of my favorite desserts to make. They are fairly easy to make and the cream really does taste like Oreo cream! The brownies are made from scratch, so they can easily be made gluten free.

This double layer brownie with Oreo cream filling cuts into cute little squares for serving 20-30 people. Although, it will be difficult to keep everyone from going back for seconds.

As I’ve been an habitual pinner on Pinterest over the years, I’ve accumulated quite the list of favorite recipes from other bloggers. I love experimenting with recipes and seeing how I can adapt them in new ways. With the brownie recipe, I’ve adapted it to be gluten free, as well as used it in a number of different variations (including these Oreo Cream Filled ones).

There are a couple of must-haves that make these cream filled brownies a success every time–a jelly roll pan and parchment paper. I took way too long to dive in and buy both of these items. I seriously used to read “parchment paper” in recipes and think, “I don’t need to buy that just for this recipe. When will I use it again?” When? ALL. THE. TIME. Parchment paper is now my best friend.

DIRECTIONS FOR THE BROWNIES
Prepare your pan by measuring and cutting the parchment. Spray the pan with cooking spray, place parchment, and spray again.

In a microwave, melt your butter using a microwave safe bowl covered with a paper towel in 20 second intervals.

Combine butter and sugar in the bowl of your electric mixer with the whisk attachment.

Switching to your beater attachment, beat in eggs, one at a time, until the mixture is fluffy.

Gradually add in the cocoa and salt until combined. Add vanilla and combine.

Gradually add in the flour. (If you want to make your brownies gluten-free, use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I won’t use anything else).

Pour into your prepared pan and bake at 325°F for 25-30 minutes.

OREO CREAM
While the brownies are baking. Prepare you Oreo Cream filling.

In the bowl of your electric mixer, gradually combine sugars, shortening, and water, alternating between powdered sugar and water.

Once combined, add in vanilla and combine.

Set aside.

CREAM FILLED BROWNIES
Let the brownies cool to room temperature. Once cooled, place in the refrigerator for 30 minutes to chill.

Use a knife to slice along the edge of your pan, just making sure the brownies aren’t attached to the pan beyond the parchment. Place new parchment over a cooling rack and place the rack and parchment upside down on top of the brownies and flip your pan.

Gently pull the parchment down and pull the pan up away from the brownies. Now, carefully remove the parchment.

Cut the hard edges off, so all of your bars are pretty. Cut in half.

I tear the parchment on the edge and then tear it across where I cut the brownies in half.

Carefully insert a small cookie sheet under the parchment of one half. Lift and move away.

Spread the Oreo Cream evenly on the layer you didn’t move.

Pick up  the cookie sheet and line up the long edges of each brownie half and flip on top. Cut into squares and serve.

Oreo Cream Filled Brownies (Gluten-free Option)

Ingredients
  

Brownies

  • 1 cup butter (melted)
  • 2 cups sugar
  • 4 eggs
  • 1/2 tsp salt
  • 1/2 cup cocoa
  • 1 tsp vanilla
  • 1/4 cup self-rising flour (or Bob’s Red Mill GF 1 to 1 Baking Flour for Gluten Free)

Oreo Cream

  • 3 1/2 cups powdered sugar
  • 1 tsp granulated sugar
  • 1/2 tsp vanilla
  • 1/2 cup shortening Crisco
  • 3 Tbsp hot water

Instructions
 

Brownies

  • Preheat oven to 325ºF. Melt butter in microwave safe bowl. Prepare jelly roll pan by spraying with cooking spray, placing parchment, and spraying again. In bowl of electric mixer whisk melted butter and sugar together. Change to beater attachment and beat in eggs until fluffy. Gradually add in cocoa and salt until combined. Add vanilla. Gradually add in flour and beat until combined. Pour into prepare pan. Bake for 25-30 minutes.

Oreo Cream Filled Brownies

  • In the bowl of electric mixer, gradually combine sugars, shortening, and water, alternating between powdered sugar and water. Once combined, add in vanilla. Set aside
  • Let the brownies cool to room temperature. Once cooled, place in the refrigerator for 30 minutes to chill. Use a knife to slice along the edges of the pan–making sure the brownies aren’t attached to the pan beyond the parchment. Place new parchment over a cooling rack and place the rack and parchment upside down on top of the brownies then flip your pan. Gently pull the parchment down and pull the pan up away from the brownies. Carefully remove the parchment. Cut the hard edges off. Cut in half. Tear the parchment in half where the brownies are cut. Spread Oreo Cream over one half. Use parchment to flip the other half on top. Cut into squares.
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