Oreo Brownies
If you are a fan of Oreos and brownies, you are going to absolutely love these Oreo Brownies. We are talking rich, fudgy brownies loaded with whole Oreo cookies layered right in the middle and plenty of crushed Oreos mixed into the batter. Every single bite is pure chocolate and cookies-and-cream heaven, and they come together in just one bowl. Trust us, these are going to be your new go-to dessert for every occasion.
If you love using Oreos in your desserts, we have got plenty more where that came from! Check out our Oreo Fluff Recipe, our No Bake Oreo Pie, our Oreo Poke Cake, and our Oreo Brownie Trifle for even more Oreo-inspired treats!
Table of contents
Why You’ll Love This Recipe
- One Bowl Wonder: This entire recipe comes together in just one bowl, which means less cleanup and more time enjoying your brownies.
- Loaded with Oreos: We are not holding back here. We have crushed Oreos in the batter, whole Oreos baked right in the middle, and more crumbled on top for that irresistible cookies-and-cream flavor in every single bite.
- Fudgy and Crowd-Pleasing: These brownies have an incredibly dense, fudgy texture that chocolate lovers go crazy for, making them the perfect treat to bring to parties, bake sales, or any gathering where you want to impress.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Here is a quick rundown of what you will need to make these brownies. The star of the show is obviously the Oreos, but a few other key ingredients help make these rich and fudgy. A good quality chocolate bar and Dutch process cocoa powder are what give these their deep, intense chocolate flavor. You can also grab some instant espresso powder if you want to really amp up that chocolate taste. Check the recipe card below for the full measurements!
Variations
- Cream Cheese Swirl: Mix 4 oz softened cream cheese with 2 tablespoons of sugar and dollop it over the Oreo layer before adding the top batter. Swirl it gently with a knife for a gorgeous marbled effect.
- Double Chocolate: Fold in a half cup of mini chocolate chips into the batter along with the crushed Oreos for even more chocolatey pockets of goodness throughout the brownies.
- Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter over the top layer of batter before baking and use a toothpick to swirl it in. The salty-sweet combination with the Oreos and chocolate is absolutely irresistible.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a microwave-safe bowl, combine butter and chopped chocolate. Microwave for 30 seconds, stir, then continue in 20-second intervals until fully melted and smooth.
- In a large mixing bowl, whisk together sugar and eggs until light and fluff. Drizzle the chocolate mixture into the egg mixture and stir until just combined. Stir in vanilla extract.
- Add flour and salt. Stir until the batter is fully combined and smooth. Fold in chocolate chips.
- Crush 10 Oreos and fold them into the batter.
- Spread half the batter into the prepared pan. Press 10–12 whole Oreos in an even layer across the top. Drop spoonfuls of peanut butter or cream cheese mixture over the Oreo layer and swirl gently with a knife. Spread the remaining batter on top. Crumble the remaining 3–5 Oreos and press them gently into the surface.
- Bake for 30 minutes (metal pan) or slightly longer for a glass pan. A toothpick inserted should come out with moist crumbs.
Expert Tips
- Do not overbake these brownies! Pull them out when a toothpick comes out with moist crumbs attached. Wet batter means they need more time, but if it comes out clean they are overbaked.
- Let the brownies cool completely in the pan before slicing. We know it is hard to wait, but warm brownies will fall apart and not cut cleanly.
- Use room temperature eggs for a smoother batter that incorporates more evenly with the chocolate mixture.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months. Just wrap individual squares tightly in plastic wrap before freezing.
Absolutely! Regular classic Oreos are great, but you can switch it up with Golden Oreos, Mint Oreos, Birthday Cake Oreos, or any other flavor you love. Each one gives the brownies a slightly different but delicious twist.
Cakey brownies are usually the result of too much flour or too many eggs. Make sure you are measuring your flour correctly by spooning it into the measuring cup and leveling it off. Also, be sure not to overmix the batter once you add the flour.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Oreo Brownies
Equipment
- 9×9-inch baking pan
- parchment paper
- Microwave Safe Bowl
- large mixing bowl
- Whisk or electric mixer
- Spatula
- Knife
- Measuring Cups and Spoons
Ingredients
- 10 tablespoons unsalted butter cut into pieces
- 4 ounces semisweet or dark chocolate bar chopped
- 1 to 2 teaspoons instant espresso powder optional
- ½ cup Dutch process cocoa powder
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips optional
- 25 Oreo cookies divided
Optional Cream Cheese Swirl:
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×9-inch baking pan with parchment paper or lightly grease it.
- In a microwave-safe bowl, combine the butter and chopped chocolate. Microwave for 30 seconds, stir, then continue microwaving in 20-second intervals until melted and smooth.
- Stir in the instant espresso powder, if using, and the cocoa powder until smooth.
- In a large mixing bowl, whisk the granulated sugar and eggs until light and fluffy. Use an electric mixer or whisk vigorously by hand.
- Slowly drizzle the chocolate mixture into the egg mixture and stir until just combined. Stir in the vanilla extract.
- Add the flour and salt. Stir until the batter is smooth and fully combined. Fold in the mini chocolate chips, if using.
- Crush 10 Oreo cookies and fold them into the brownie batter.
- Spread half of the batter into the prepared pan. Press 10 to 12 whole Oreo cookies in an even layer over the batter.
- For the optional cream cheese swirl, mix the softened cream cheese with 2 tablespoons granulated sugar until smooth. Drop spoonfuls over the Oreo layer and gently swirl with a knife.
- Spread the remaining brownie batter on top. Crumble the remaining Oreo cookies and gently press them into the surface.
- Bake for 30 minutes if using a metal pan, or slightly longer if using a glass pan. The brownies are done when a toothpick inserted in the center comes out with moist crumbs, not wet batter.
- Cool completely in the pan before slicing and serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
