These Oreo brownies are decadently rich and fudgy brownies stuffed and topped with Oreo cookies. This Oreo brownie recipe is better than boxed brownie mix, but just as quick and easy to make using one bowl and a whisk. They’re the best brownies ever!
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love brownies. I adore my Almond Flour Brownies, Red Wine Brownies, Brownies with Cream Cheese Frosting and Espresso Brownies. These fudgy Oreo brownies may just be my new favorite. I know you’ll love this recipe because:
- Simple pantry ingredients: You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent Oreo cookie brownies.
- One bowl brownies: These gorgeously glossy brownies with Oreos come together in one bowl. They’re so easy to make, you can satisfy your brownie and cookie craving in minutes!
- Rich, fudgy and stuffed cookie brownies: If being super quick and easy to make wasn’t reason enough, these fudgy brownies have Oreo cookies baked inside. It’s a delicious combination you are going to love!
Ingredients
Before I show you how to make Oreo brownies, make sure you have these ingredients ready to go!
Dry Ingredients: Gather your all purpose, cocoa powder and salt.
Wet ingredients: Gather your butter, sugar, eggs, vanilla extract, chocolate chips and Oreo cookies.
Substitutions
Making these brownies with Oreos is super simple and you probably already have everything you need. But, in case you’re missing something, here are my recommended substitutions to make these brownies.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Granulated Sugar: Maple sugar would be good refined sugar free substitute.
- Eggs: This is an essential ingredient for these rich and fudgy brownies with Oreos. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor.
- Cocoa Powder: Any type of unsweetened cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor. Since these easy Oreo brownies don’t have a leavener, feel free to use any cocoa powder you like.
- All purpose flour: To make these Oreo brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
- Semi Sweet Chocolate Chips: I like to add a handful into the brownies for even more chocolate flavor! Feel free to omit if needed.
- Oreo Cookies: Feel free to use any chocolate sandwich cookie you like.
Variations
- Other Oreo flavors: These brownies with Oreos use the classic Oreo cookie, but feel free to use other flavors like peanut butter, peppermint or chocolate.
- Chocolate Chips: Semi sweet chocolate chips are the standard chocolate chip for brownies. Feel free to mix in any flavor chocolate chip. Mix in peanut butter chips paired with peanut butter Oreos. Make any combination you like you like.
- Candy Mix-ins: Skip the chocolate chips and add crushed or chopped pieces of candy such as peanut butter cups, toffee or mini M&M’s.
- Box Mix: Make these as Oreo brownies with box mix. For an 8x8 sized pan, you’ll need one box of brownie mix plus any ingredients listed on the box and Oreo cookies.
How To Make
Let’s make these decadent brownies with Oreos in a few easy steps.
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides. In a mixing bowl whisk the still warm melted butter and sugar until fully combined.
- Whisk in the eggs, egg yolk, vanilla extract and cocoa powder until smooth and glossy. This takes many whisks around the bowl. Lift the whisk and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect.
- Whisk in the flour until well combined. Fold in the chocolate chips if using in the brownies.
- Evenly scoop half of the brownie batter into the prepared pan. Layer with 16 whole Oreo cookies. Top with the remaining brownie batter and some crushed Oreo cookies.
- Bake for about 35 - 40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 30 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy!
How To Store, Freeze and Thaw
- Store Oreo brownies: Once the brownies have cooled completely to room temperature, place them in an airtight container for up to 5 days.
- Freeze the brownies: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- To thaw the brownies: The easiest and tastiest way to thaw your fudgy Oreo brownies is to let them sit out at room temperature for at least two hours, Enjoy at room temperature or microwave it for 20 -30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy brownies.
- Use an 8x8 pan metal pan. This recipe was created using an 8x8 aluminum pan. If you are using a glass baking dish, you may need to add a few more minutes to the baking time.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Fully cool the brownies: You may be very tempted to slice into these espresso brownies, but a little cooling time makes them even more amazing and gives them time to firm up.
- Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan. A toothpick inserted into the center of the brownies should come out with only a few moist crumbs.
FAQs
Can I make this in a different pan size?
Make this in a 9x13 by doubling the recipe.
What makes brownies fudgy versus cakey?
The flour to fat ratio determines how cakey or fudgy a brownie is.
Does the toothpick test work on brownies?
Insert a toothpick into the center of the brownies a few minutes before the earliest time on the baking range. If the toothpick comes out with wet batter, add another 20-3 minutes of baking time before testing again (in a different spot in the center). Repeat as often as needed until the toothpick comes out with a few moist crumbs. A clean toothpick means the brownies are overbaked.
Other Oreo Recipes to Try
If you try this Oreo Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Oreo Brownies Recipe
These Oreo brownies are decadently rich and fudgy brownies stuffed and topped with Oreo cookies. This Oreo brownie recipe is better than boxed brownie mix, but just as quick and easy to make using one bowl and a whisk. They’re the best brownies ever!
Equipment
- 1 8X8 metal pan
- 1 parchment paper
- 1 large mixing bowl
- 1 whisk
Ingredients
- 1 cup (226 g) unsalted butter, melted
- 1½ cups (300 g) granulated sugar
- 2 large eggs (US), room temperature
- 1 large egg yolk, room temperature
- 2 tsp (10 ml) vanilla extract
- ¼ tsp salt
- ½ cup (44 g) dutch process cocoa powder or unsweetened cocoa powder
- ¾ cup (90 g) all purpose flour
- ¾ cup (105 g) semi sweet chocolate chips
- 24 Oreo cookies, divided
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a mixing bowl whisk the still warm melted butter and sugar until fully combined.
- Whisk in the eggs, egg yolk, vanilla extract and cocoa powder until smooth and glossy. This takes many whisks around the bowl. Lift the whisk and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect.
- Whisk in the flour until well combined. Fold in the chocolate chips if using in the brownies.
- Evenly scoop and spread half of the brownie batter into the prepared pan. Layer with 16 whole Oreo cookies. Reserve the remaining 8 Oreo cookies for topping. Top the Oreo cookie layer with the remaining brownie batter and crushed Oreo cookies.
- Bake for about 35 - 40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the brownies in the pan for 30 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy!
Notes
Store Oreo brownies: Once the brownies have cooled completely to room temperature, place them in an airtight container for up to 5 days.
Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan. A toothpick inserted into the center of the brownies should come out with only a few moist crumbs. Wet batter means the brownie needs more baking time, while a clean toothpick means the brownies are overbaked.
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