Rich, fudgy, and not afraid to show off, these oreo brownies layer melted butter, chocolate, cocoa, eggs, sugar, and (you guessed it) Oreo cookies into an unapologetically decadent bite. Warm from the oven, they smell like a brownie hugged a cookie and they both liked it.
These are for when you want a brownie that’s chewy around the edges, gooey in the middle, and unapologetically stocked with cookie chaos. You don’t need a party or a reason—just a moment, a fork, maybe a glass of milk, and some stretchy pants.
Oreo brownies sort of live in that glorious middle ground between a nostalgic snack and a wildly indulgent treat. They’ve got that silky, deep cocoa hit and those crunchy-crackly bits of Oreo tucked into every bite, like little surprises you forgot you packed. I wouldn’t exactly call them elegant, but hey, not everything needs to wear pearls to the party. They come together easily (microwave! one bowl!) and once baked, they cool down into a sliceable dream. You could bring them to a potluck or make a tray just because your Tuesday needs a pick-me-up. Either way, Oreo brownies are happy to be the highlight.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Oreo Brownies
No fluff, no drama—sometimes you just want something rich, chewy, and a little outrageous. These brownies check all the boxes.
- Ridiculously simple to make: You don’t need to be a pastry wizard. A microwave, a bowl, and a whisk are your besties.
- Layers of texture: Fudgy base meets crisp cookie crunch, and every bite is like a little map of contrasts.
- Hits the chocolate spot hard: Melted bittersweet chocolate plus cocoa powder gives you deep, dark flavor with zero bitterness.
- A total Oreo overload (in a good way): Crushed, layered, and perched on top like the diva they are.
- Customizable with zero judgment: Add nuts, swap the Oreos, or throw in a peanut butter swirl. I don’t make the rules.
- Make-ahead friendly: They somehow taste even better after a good night’s rest (don’t we all?).
Ingredient Notes
Once you see how these ingredients work together, it’s really hard not to dream up a dozen different variations. But let’s start with the core crew.
- Unsalted butter: You want the control, trust me. Butter gives the brownies richness and chew, and melting it with chocolate boosts the flavor.
- Semisweet or dark chocolate chips: Go for at least 60% cocoa if you like that deep hit. You melt some into the batter and stir some in near the end for bursts of chocolate.
- Unsweetened cocoa powder: This amps up the intensity and gives extra depth. Natural or Dutch-process both work here.
- Granulated sugar + light brown sugar: White sugar keeps the top crackly, while brown sugar adds moisture and that subtle caramel vibe.
- Large eggs + an extra yolk: That bonus yolk adds extra richness and chew. Make sure they’re at room temperature so they blend smoothly.
- Vanilla extract: It’s the tiny background singer that pulls the whole show together. Use the good stuff if you have it.
- All-purpose flour: Just enough to hold them together. Don’t overmix once it’s in, or you’ll risk dense brownies.
- Salt: Always. It balances the chocolate and makes every sweet note pop.
- Oreo cookies: Use the classic ones. You’ll crush some and leave others whole for that over-the-top finish.
How To Make This Oreo Brownies
Grab your favorite spatula and crank some tunes. This is the kind of baking that’s low-key therapeutic.
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Prep the pan: Line a 9×13-inch pan with parchment, leaving a bit of an overhang. Lightly spray it so nothing sticks. You’ll thank yourself later when you lift these beauties out in one big slab of happiness.
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Melt the butter and chocolate: In a microwave-safe bowl, melt the butter and half the chocolate chips in 30-second bursts. Stir in between until it’s gorgeous and glossy. Then whisk in your cocoa powder until it’s smooth and sultry looking.
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Whip the eggs and sugar: In another large bowl, beat those eggs, the extra yolk, both sugars, and vanilla until thick and pale. I mean a noticeable change—you want it fluffy and ribbony. Use an electric mixer so your arm doesn’t fall off.
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Combine the melted mix: With the mixer on low, slowly stream in that warm chocolate-butter mixture. Go slow so nobody scrambles a yolk. We’re not making sweet chocolatey scrambled eggs here.
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Fold in flour and salt: Switch to a spatula and stir the flour and salt in gently. When it’s halfway combined, toss in the rest of the chocolate chips and finish mixing until just barely no streaks remain.
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Layer and crush the Oreos: Pour in half the batter, then toss over half of your Oreo cookies (crushed a bit by hand like a gentle cookie Hulk). Spread the rest of the batter over the top carefully so you don’t wreck your Oreo layer. Then crush and scatter the rest or nestle some whole cookies over the surface like edible décor.
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Bake until just right: Pop into a 350°F oven and bake for about 35 to 40 minutes. Look for set edges and a slightly gooey middle. A toothpick should come out with moist crumbs, not raw batter. Take it out before you think it’s totally done.
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Cool and slice: Let them cool fully. Like, all the way. Use the parchment to lift them out, then slice into whatever size feels right for your day.
Storage Options
Let’s talk leftovers. First of all: bless you for having any.
Let them cool completely, then store them in an airtight container. At room temp, they’ll stay chewy and lovely for about 3 to 4 days. I wedge a little parchment between layers so the tops don’t stick. You can also pop them in the fridge if your kitchen runs warm, but bring them back to room temp before eating so the butter and chocolate can show up properly.
Now for the big one: yes, you can freeze them. Cut the brownies into squares, wrap each tightly in plastic or foil, then toss them in a freezer bag. They’ll keep for about 2 months. Thaw overnight in the fridge or give them a 10-second zap in the microwave if you’re impatient (raises hand).
Variations and Substitutions
You’re not limited to the classic. There’s something oddly satisfying about remixing a brownie.
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Peanut butter swirl: Drop dollops of peanut butter between the Oreo layers and swirl gently. It gives the richness a salty little edge—sort of like this peanut butter pie situation you might like too.
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Flavored Oreos: Use mint, birthday cake, or even golden Oreos. Just go wild. You’re the DJ of this dessert.
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Add espresso powder: Just a half teaspoon makes chocolate taste… more chocolatey. It’s a Jedi mind trick and nobody will taste the coffee.
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Gluten-free version: Sub in a 1:1 gluten-free all-purpose flour. Most brands do fine here since there’s not much mixing happening.
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Swirl in cheesecake batter: If you want to get fancy, swirl a quick cream cheese + sugar + egg yolk mix over the top before baking. Oreo cheesecake brownies? Say less.
What to Serve with Oreo Brownies
Look, they’re fantastic straight from the pan. But if you’re feeling festive (or generous), here are a few pairings.
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A tall glass of cold milk. Classic, necessary, fully endorsed. Especially when the brownie’s still a little warm and the Oreo bits are gently softened. Milk doesn’t just cut the richness—it invites it.
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A scoop of vanilla ice cream. Obviously. But also maybe coffee or caramel swirl if you’re chaotic good. The hot-meets-cold thing is just… mm.
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Fresh berries. Hear me out: the tartness of raspberries or strawberries adds some zingy contrast. Also, your plate looks fancy for about five seconds.
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A latte or stout beer. Yeah, go bold. A rich espresso drink brings out the cocoa, and a dark beer adds malty balance. Trust me, I’ve accidentally tried this.
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Want to keep the cookie theme strong? Try it with a fluffernutter sandwich on the side. If you’re going for over-the-top, might as well go all in.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a boxed brownie mix and just add Oreos?
Absolutely. If you’re low on time or just feeling a little shortcut-happy, grab your favorite boxed mix and follow the package instructions. Layer in crushed Oreos halfway through the batter and on top, just like in this recipe. They’re not quite as rich, but still dangerously munchable.
How do I know when the brownies are done baking?
The edges should look set and slightly pull away from the pan. The center will jiggle just barely when you nudge it. Try the toothpick test: if it comes out with moist crumbs but no raw batter, you’re golden. If it’s squeaky clean, they’re probably overbaked—pull ’em sooner next time!
Do I need to use full-fat Oreos or can I use reduced-fat?
You can use either, but let’s be honest: full-fat gives a better texture and richer flavor. Reduced-fat tends to dry out or taste slightly muted once baked in, so unless you’ve got a strong reason, stick with the classic. This isn’t a salad after all.
Can I freeze the brownies with the Oreos inside?
Yep! Wrap them individually or layer in a container with parchment between. The Oreos might soften just a bit during freezing and thawing, but it still works wonderfully. Pop a frozen one in the microwave for 10 seconds and it’s practically new again.
Oreo Brownies
Ingredients
Oreo Brownies
- 1 cup (226 g) unsalted butter (226g), plus extra for greasing pan
- 1 1/4 cup (210 g) semisweet or dark chocolate chips (210g), divided; at least 60% cocoa preferred
- 1/2 cup (50 g) unsweetened cocoa powder natural or Dutch-process
- 1 cup (200 g) granulated sugar (200g)
- 1/2 cup (100 g) light brown sugar packed (100g)
- 3 large eggs room temperature
- 1 egg yolk room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (120 g) all-purpose flour (120g)
- 1/2 tsp (3 g) salt
- 20 Oreo cookies roughly chopped and divided
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Microwave-safe bowl
- Mixing bowls
- Whisk or electric mixer
- Spatula
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang. Lightly grease.
- In a microwave-safe bowl, melt butter and half (about 2/3 cup) of the chocolate chips in 30-second bursts, stirring in between, until glossy and smooth. Whisk in cocoa powder until blended.
- In a large bowl, beat together eggs, egg yolk, granulated sugar, brown sugar, and vanilla extract until thick, pale, and ribbony (2–3 minutes with an electric mixer).
- With mixer on low, slowly pour in the melted chocolate-butter mixture, mixing until smooth and combined.
- With a spatula, gently fold in flour and salt. Halfway through, add remaining chocolate chips and stir just until no dry streaks remain. Do not overmix.
- Spread half the batter evenly in the prepared pan. Sprinkle half of the chopped Oreos over the batter. Gently spread the remaining batter on top and finish with remaining Oreos (scatter or nestle some whole on top).
- Bake at 350°F (175°C) for 35–40 minutes, or until edges are set and a toothpick in the center comes out with moist crumbs (not raw batter). Do not overbake for maximum fudginess.
- Allow to cool completely in the pan. Use the parchment to lift brownies out, then slice and serve. For clean cuts, wipe your knife between slices.
