Oreo Brownies
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Calling all chocolate lovers! These fudgy Oreo brownies are 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. No mixer needed and only 20 minutes of prep time!
Listen. I love a good fudgy brownie. Rich, chocolaty, crackly tops, and of course fudgy all the way. After making what might be the best brownies ever, I couldn’t help mixing up some fun variations – such as these buckeye brownies, peanut butter brownies, and M&M brownies version! And now today – my new favorite. Oreo brownies!
Because 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 easy Oreo brownies chock full of my favorite cookie!
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Table of contents
Why You Will Love This 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.
- Way better than any box of brownie mix!
- 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 Needed
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. Read my full tutorial on how to bring eggs to room temperature fast.
- Cocoa powder – I made these with dutch-process cocoa powder, which gives a richer tasting brownie with a more intense chocolate flavor.
- Baking powder
- Salt
- Vanilla extract
- 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.
- Oil – Using both oil and butter makes for a moist, flavorful brownie. Use a neutral oil such as vegetable oil or canola oil.
- Granulated sugar – 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!
- Light brown sugar– This makes for a chewy brownie. If you don’t have any make your own homemade brown sugar.
- Flour
- Semi-sweet chocolate– I recommend a chocolate bar you need to chop. I like Ghiradelli. You can also use chocolate chips but they don’t always melt smoothly.
- Oreos – Obviously we need these! I added a layer of whole Oreos in the middle, then crushed some Oreo cookies on top of the batter to make these extra pretty.
How To Make Oreo Brownies
Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8×8” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine.
Add melted chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
Assemble brownies. Spread half of the brownie batter into the pan. Top with 16 Oreo cookies.
Spread remaining batter on top. Crumble 6 remaining cookies and place on top of the brownie batter.
Bake brownies. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Recipe Tips
- 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.
Recipe Tips
- Add white chocolate chips. I love the combination of white chocolate and Oreos together! Stir in some white chocolate chips for a little extra sweetness.
- Use a flavored Oreo cookie. Instead of regular Oreos, try Mint oreos or another fun flavor they have!
- Stir in more chocolate – You could always stir in some semi-sweet chocolate chips for more chocolate.
- Get creative. You could always stir in some extra fun mix-ins such as peanut butter cups or peanut butter chips!
- Turn into an epic brownie sundae. Top with a scoop of vanilla ice cream and hot fudge sauce for an out of the world dessert.
Storage Instructions
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! Be sure to wrap well in plastic wrap. Just thaw at room temperature before serving.
Recipe FAQ’s
I have made these with natural cocoa powder but they did not come out as chocolatey but the recipe still worked.
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!
This probably means you overmixed the batter or used too much flour. Be sure to measure your flour correctly. And stop stirring when the last of the flour has been mixed in.
More Recipes To Try
If you’re craving more Oreo desserts, then be sure to try my Oreo cheesecake recipe! It’s made with an Oreo cookie crust and lots of Oreos are stirred into the cheesecake.
I also love my Oreo cheesecake cookies with a hidden cheesecake center in each cookie.
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Oreo Brownies
Ingredients
- ½ cup plus 1 tablespoons (80 g) all-purpose flour spooned and leveled
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs at room temperature
- ¾ cups (150 )g granulated sugar
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (60 ml) canola oil
- 1 teaspoons vanilla extract
- ¼ cup (½ stick, 57 g) unsalted butter
- 4 ounces semi-sweet or bittersweet chocolate chopped
- 2 Tablespoons Dutch process cocoa powder
- 22 Oreo cookies divided
Instructions
- Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8×8” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside. ½ cup plus 1 tablespoons (80 g) all-purpose flour ½ teaspoon salt ¼ teaspoon baking powder
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. 2 large eggs ¾ cups (150 )g granulated sugar ¼ cup (50 g) packed light brown sugar ¼ cup (60 ml) canola oil 1 teaspoons vanilla extract
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine. ¼ cup (½ stick, 57 g) unsalted butter 4 ounces semi-sweet or bittersweet chocolate 2 Tablespoons Dutch process cocoa powder
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
- Assemble brownies. Spread half of the brownie batter into the pan. Top with 16 Oreo cookies. Spread remaining batter on top. Crumble 6 remaining cookies and place on top. 22 Oreo cookies
- Bake brownies. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Notes
- Storage: Keep brownies, stored at room temperature in an airtight container for up t0 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
- Freezing: Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly. Pan: You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
- Dutch Cocoa Powder – Although you could substitute Dutch cocoa powder with natural unsweetened I’m begging you don’t! Dutch cocoa powder is less acidic and will create a darker, richer chocolate taste.
- Chocolate – The key to these brownies being ultra rich and fudgy is because melted chocolate gets stirred in with the cocoa powder. I use either semi-sweet or bittersweet chocolate and then chop it so it melts into the butter easily. I love Ghiradelli – it’s quality and always available in my grocery stores. I don’t recommend using chocolate chips as they have stabilizers in them that might prevent them from melting into the butter as nicely.
- Canola Oil – I always use canola oil, or sometimes vegetable oil (avocado oil also works well!). Just keep in mind any oil will work but some may impart flavor to the brownies.
