These Oreo brownies are fudgy, rich and just what every chocolate lover wants in their life. These brownies are stuffed with Oreos and sprinkled with more on top! You will be making this Oreo brownie recipe again and again. Trust me on that.
Listen. I love a good fudgy brownie. Rich, chocolaty, crackly tops, and of course fudgy all the way. But then when you take a decadent brownie and add Oreos? Oh. My. Word.
Why don’t all brownies have Oreos in them? They should. And after you try these Oreo brownies you will agree.
There’s just something about Oreos that I can’t resist. So you know I had a hard time resisting these brownies chock full of my favorite cookie!
Why You Will Love This Oreo Brownie Recipe
- They are perfectly fudgy – Listen if you are “team cakey” when it comes to brownie then you might think these aren’t the most amazing brownie recipe. But when it comes to brownies I want FUDGY. All. Day Long. And these definitely are.
- Quick to make. Yes homemade brownies can be also quick to make just like a boxed brownie mix. Only way better.
- Easy to whip up. Besides being quick, they are also simple to throw together.
- Crowd pleaser. This the kind of dessert I love bringing to a get together. No one can resist a homemade brownie, especially when they are made with Oreos!
Ingredients For This Oreo Brownie Recipe
Here are the ingredients you need for the Oreo Brownies…
- Eggs – You will need two large room temperature eggs. To bring them to room temperature quickly I simply place them in a bowl of warm water for 10 minutes before I start.
- Cocoa powder – I made these with natural cocoa powder. But you can also use dutch process cocoa powder if you want a richer brownie.
- Baking powder – Just a little for some rise!
- Salt – Yes salt. It’s always important when baking. Salt helps balance the sweetness and brings out the chocolate flavor.
- Vanilla extract – I always recommend using pure vanilla extract if you can afford it.
- Unsalted butter – Make sure you are using unsalted butter, and not salted. Different brands can vary in the amount of salt they use, so it’s better to use unsalted so you can be in control of the amount of salt. But we are melting the butter, so no need to soften.
- Granulated sugar – Of course we need to sweeten these! The sugar will get mixed in with the melted butter to help it dissolve. This also helps to create a crackly top that you know we all want!
- Flour – Brownies need some flour for structure, but we don’t need a lot. We aren’t making a cake friends! Be sure to measure your flour correctly so you don’t end up with a dry, cakey brownie.
- Semi-sweet chocolate chips – I couldn’t resist stirring in a little extra chocolate.
- Oreos – Obviously we need these! I stuffed some in the middle whole, then crushed some on top to make these extra pretty.
How To Make These Chocolate Oreo Brownies
Step One: Whisk Your Wet Ingredients
Start by cracking your 2 room temperature eggs into a bowl and combine them with the cocoa powder, salt, baking powder, and vanilla until smooth. The mixture will be very thick.
Step Two: Combine Butter And Sugar
In a microwave safe bowl, or in a saucepan, set over low heat, melt the butter, and stir in the sugar to combine. You want to heat the mixture to 110oF – 120oF but not bubbling, it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Step Three: Combine Butter And Egg Mixtures
You want to add the hot butter/sugar mixture to the egg/cocoa mixture and stir until smooth.
Step Four: Add Flour And Chocolate
You want to add the flour and chocolate chips again stirring until smooth.
Step Five: Add Oreos
Spoon about 1/2 of the batter into the prepared pan. Top with 9 whole Oreos. Then top with the remaining batter and spread over the Oreos. Don’t worry if your batter doesn’t fully cover some of the Oreos. Crush the remaining Oreos and sprinkle over the top of the batter.
Step Six: Bake
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges and the center should look moist but not uncooked. Remove from the oven and cool on a rack before cutting and serving.
- Measure flour correctly. As always, measure your flour correctly. I recommend using a kitchen scale for best accuracy. But if you want to use your dry measuring cups (no shame in that) but make sure you spoon the flour in and level off with a flat edge. Do not pack the flour down in to the cup which results in too much flour and results in a dense cakey brownie. It’s one of my top 10 baking tips.
- Use room temperature eggs – You want your eggs to be room temperature so they incorporate easily and do not seize up the melted butter. To bring them to room temperature quickly, place them in a bowl of warm water for 10 minutes before using them.
- Do not overmix. When it comes to any kind of baking, overmixing can result in too much gluten (protein in the flour that results in how chewy a baked good can end up being) forming. So I always stir just until the flour is mixed in and then I stop.
- Slice with a plastic knife. Sounds silly, but to get clean cut I always let these cool completely, then cut with a plastic knife to get a clean cut.
Oreo Brownie FAQ’s
Absolutely. I adapted this recipe from King Arthur Flour’s fudgy brownies and they state you can use either cocoa powder. Dutch process will actually result in a richer sweeter brownie.
You could bake these in a 9×9 pan, but just bake them for a little less time. If you wanted to make these in a 9×13 pan then simply double the recipe!
You can make these and store these at room temperature in an airtight container for up to 1 week. You can also freeze these for up to 3 months! Just thaw at room temperature before serving.
Yes, Oreo brownies freeze beautifully. Once cooled, wrap well and freeze for up to 3 months. Thaw at room temperature before serving.
More Brownie Recipes To Try Next:
- 3 ingredient Nutella Brownies
- Chocolate Pumpkin Cheesecake Brownies
- Flourless Salted Caramel Brownies
- Fat Witch Chocolate Brownies
- Easy Nutella Brownies (Just 7 Ingredients!)
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- 2 large eggs
- 1/2 cup + 2 Tbs. (53 g) natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (1 stick,113 g) unsalted butter
- 1 cup + 2 Tbs. (224 g) granulated sugar
- 3/4 cup (90 g) all purpose flour
- 1/2 cup (85 g) semi-sweet chocolate chips
- 16 oreos whole and crushed
- Preheat the oven to 350°F. Lightly grease an 8×8 pan (or line with parchment paper and foil and lightly spray)
- Crack the 2 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla till smooth. Mixture will be very thick.
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
- Add the flour and chocolate chips again stirring until smooth.
- Spoon 1/2 of the the batter into the prepared pan. Top with 9 whole oreos (I make 3 rows of 3). Top with the remaining batter and spread over the oreos. Don't worry if your batter doesn't fully cover some of the Oreos. Crush the remaining the Oreos and sprinkle on top of the batter.
- Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
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