Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and come out perfectly fudgy.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Whisk together until well combined.
In a separate bowl, mix the canola oil, eggs, and vanilla extract until smooth. If you prefer, you can melt the semi-sweet chocolate chips in the microwave or over a double boiler and then add it to this mixture for an extra chocolaty flavor.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; you want to keep that fudgy texture.
Gently fold in the white chocolate chips and crushed Oreos until they are evenly distributed throughout the batter.
Spread the brownie batter evenly into your prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don't overbake; we want these brownies to be fudgy!
Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cut into squares and serve. Enjoy your Oreo Brownies with White Chocolate!
