Get ready to experience the most decadent, mind-blowing dessert that combines the rich, fudgy goodness of brownies with the iconic crunch of Oreo cookies! This Oreo Brownie Poke Cake is not just a dessert - it's a culinary masterpiece that will have everyone begging for seconds. Imagine a moist, chocolatey brownie base, punctured with creamy milk, topped with whipped cream, and loaded with Oreo cookie crumbs. It's the ultimate crowd-pleaser that's surprisingly easy to make and guaranteed to become your new favorite showstopper dessert.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup milk
- 1 package Oreo cookies
- 1 cup whipped topping
- Chocolate syrup for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Mix thoroughly until the batter is smooth and free of lumps.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake the brownies for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and allow to cool for 10 minutes.
- Using the handle of a wooden spoon, carefully poke holes evenly across the entire surface of the warm brownie cake.
- Slowly pour the milk over the cake, ensuring it fills the holes and seeps into the brownie.
- Crush half of the Oreo cookies into fine crumbs and sprinkle them over the cake.
- Spread the whipped topping evenly across the entire surface of the cake.
- Crush the remaining Oreo cookies and sprinkle them on top of the whipped topping.
- Drizzle chocolate syrup in a decorative pattern over the cake.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cake to set.
- Slice into 12 equal portions and serve chilled.
Tips
- Use room temperature eggs for a smoother brownie batter that mixes more evenly.
- Don't overbake the brownies - you want them slightly fudgy. A few moist crumbs on the toothpick are perfect.
- Poke the holes while the cake is still warm to help the milk absorb better.
- For extra indulgence, use whole milk or even condensed milk for a richer flavor.
- Crush the Oreos just before topping to maintain their crunch.
- Chill the cake for at least an hour to let the flavors meld and the texture set perfectly.
- For a professional presentation, use a piping bag to drizzle the chocolate syrup in an artistic pattern.
- Store the cake in the refrigerator and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 5g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 45mg
