Hey y'all! If you're a fan of rich, gooey brownies and classic cookies-and-cream goodness, this Oreo brownies recipe is about to become your new dessert obsession. Packed with chunks of real Oreo cookies and a decadent fudgy texture, these brownies are simply perfect for birthdays, bake sales, or anytime you crave a chocolatey treat. Let's get cooking!
Why You'll Love This Oreo Brownies Recipe
- Loaded with real Oreo cookie pieces for the ultimate cookies-and-cream flavor.
- Super fudgy and moist texture in every bite.
- Quick and easy to make with simple pantry ingredients.
- Perfect for a crowd-great for potlucks, parties, or family dessert night.
- Customizable with your favorite add-ins or Oreo flavors.
Oreo Brownies Ingredients
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 and ½ cups (300g) granulated sugar
- ⅔ cup (75g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 18 Oreo cookies, roughly chopped (plus extra for topping)
How to Make Oreo Brownies: Step-by-Step Directions
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang to lift out the brownies later. Lightly grease the paper.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter and sugar. Whisk until glossy and well-blended. Add the eggs and vanilla extract, whisking until smooth and creamy.
Step 3: Add the Dry Ingredients
Sift in the cocoa powder, flour, and salt. Gently fold with a spatula just until no dry streaks remain-avoid over-mixing for ultra-fudgy brownies.
Step 4: Fold in the Oreos
Gently fold in the chopped Oreo cookies, distributing them evenly throughout the batter.
Step 5: Bake the Oreo Brownies
Spread the batter evenly into the prepared pan. Top with a few extra Oreo pieces for added crunch. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: Cool and Serve
Let the brownies cool completely in the pan before lifting them out. Slice into squares and dig in!
Oreo Brownies Recipe Notes
- Do not over-bake: For ultra-fudgy brownies, remove them from the oven when the center is just set.
- Room temperature eggs: This helps create a smoother batter for the best texture.
- Chill before slicing: If you want super clean cuts, refrigerate the brownies for 1 hour before slicing.
Oreo Brownies Variations
- Peanut Butter Oreo Brownies: Swirl a few tablespoons of creamy peanut butter into the batter before baking.
- Mint Oreo Brownies: Use mint-flavored Oreos and add ¼ teaspoon peppermint extract.
- Blondie Oreo Brownies: Replace cocoa powder with an equal amount of flour for a golden, vanilla twist.
Required Equipment for Making Oreo Brownies
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Knife
Storing Oreo Brownies: Shelf Life & Tips
Store leftover Oreo Brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days. For longer storage, wrap individual squares well and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Pairings and How to Serve Oreo Brownies
- Top warm Oreo Brownies with a scoop of vanilla ice cream for an irresistible sundae.
- Drizzle with chocolate or caramel sauce for extra decadence.
- Serve with a tall glass of cold milk or hot coffee for the perfect treat.
Oreo Brownies Pro Tips
- Use real butter for the richest flavor.
- Don't skip the parchment paper-it makes removing and slicing the brownies effortless.
- Add extra Oreo chunks on top for a beautiful cookies-and-cream look.
Oreo Brownies FAQ
- Can I double this recipe?
Yes! Bake in a 9x13-inch pan for 30-35 minutes, checking doneness with a toothpick. - Can I use gluten-free flour?
Absolutely, just substitute with a 1:1 gluten-free all-purpose flour blend. - Can I make Oreo Brownies without eggs?
Yes, substitute each egg with ¼ cup unsweetened applesauce for an egg-free version.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 16 squares
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 24 Oreo cookies, roughly chopped
Instructions
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1Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease.
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2In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
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3Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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4Sift in the cocoa powder, flour, and salt, and mix until just combined. Do not overmix.
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5Fold in about two-thirds of the chopped Oreo cookies. Pour batter into the prepared pan and spread evenly. Top with remaining Oreo pieces.
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6Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before cutting into squares.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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