Cursed by the Oreo Hex

Oreo Creme Filled Brownies

Oreo Creme Filled Brownies

I Paid: $1.29 for a 3-ounce bar (prices may vary by region)

Taste: 3 stars

Marketing: 2 stars

I keep telling myself, "No more Oreo products," and yet, they keep sneaking into the rotation. Why? Because they're marketed everywhere, the brand has a spell-like hold over its fans, and Oreo is so willing—perhaps recklessly willing—to deviate from its original megasuccess to try marketing completely different products to the masses.

Case in point: the Oreo Creme Filled Brownie. It's a bar, not a cookie. It's a brownie, so it's soft rather than crunchy. It's filled with a fluffier creme, rather than the denser, more mortarlike Oreo filling. And it's iced on top, in contrast to the standard Oreo experience.

This may be a case of low expectations sweetening an experience, but overall, the brownie really didn't taste too bad. It has little relationship to an Oreo cookie, tasting much closer to a grown-up Ho Ho. The sweetness is mild, the cocoa flavor of the brownie is played up, and the creme filling is actually in balance with the brownie exterior such that it doesn't give you a sugar headache. Curiously enough, the first ingredient in these things is "Oreo chocolate sandwich cookie pieces," which must be ground down to a fine powder to give bulk to the brownies. That explains the relatively mild and cocoa-forward character of the brownie—Oreos always had that understated cookie thing working in their favor.

As surprisingly decent as this thing is from a flavor perspective, there are two salient facts that may keep you from buying it. First, it goes down FAST: Blink and you'll miss it. And second, it's 370 calories. (The online listing says 190 calories, but the brownie I got at a gas station was individually wrapped, and bigger than the ones that come in the 10-pack.) While it's obviously not diet food, it's disturbing to discover how easy it is to wolf down 20 percent of one's daily calories in a flash of palm oil, fructose, corn syrup, and HFCS. What's that? Oh, sorry. Corn sugar. Pure, natural corn sugar.

James Norton edits the Upper Midwestern food journal Heavy Table. He's also the coauthor of a book on Wisconsin's master cheesemakers. For his Supertaster Daily videos, he samples offerings from supermarket aisles and fast-food menus. (Click here to see all of James's previous Supertaster work.) You can follow him on Twitter and fan him on Facebook.

POST A COMMENT |2 Comments

COMMENT

  • Probably won't be avail.in Canada...it's okay...prob not sweet enough anyway.

  • FYI, one big reason all these companies keep coming up with new lines of products is to try to get as much market share as possible. While they have tons of different lines of foods, most people just buy some snack foods of some type, whether it's cereal or granola/food bars, etc., and stick with the same one for like a month, and then change what they buy later. Not many people stick with one...+READ

    FYI, one big reason all these companies keep coming up with new lines of products is to try to get as much market share as possible. While they have tons of different lines of foods, most people just buy some snack foods of some type, whether it's cereal or granola/food bars, etc., and stick with the same one for like a month, and then change what they buy later. Not many people stick with one product or buy more of any one product because they like it. A large chunk of the populace are just buy-whatever-ers Market research bears this out.
    By making so many lines of foods, the companies make it so that the product you buy more likely ends up being THEIR product. And it's cheap for them to make all this stuff, since to a large extent they don't really make it - there are tons of food manufacturing companies with plenty of interchangeable machines that can make whatever kind of food the brand names want. So the brand companies send out orders to the manufacturers to make stuff according to their specifications under their brand name.-COLLAPSE