These Oreo Brownies are a decadent fusion of rich chocolate and crunchy cookie bliss, perfect for satisfying any sweet tooth. With a fudgy, melt-in-your-mouth texture and the iconic Oreo crunch, every bite is a delightful contrast of soft and crisp. Ready in just 45 minutes, they’re an effortless treat that feels indulgent yet approachable.
Packed with layers of flavor, these brownies balance the deep cocoa richness with the creamy, slightly sweet Oreo filling. Each serving is a comforting hug of 326 calories, making them ideal for sharing or savoring solo. Whether you’re baking for a crowd or treating yourself, these brownies promise to be a crowd-pleaser that’s as fun to make as they are to eat.
Ingredients for Oreo Brownies
- 10 Tablespoons (141 g) unsalted butter, cut into pieces
- 4 oz (113 g) semisweet or dark chocolate bar, chopped (use high-quality chocolate for best results)
- ½ cup (50 g) Dutch process cocoa powder
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (85 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (85 g) mini chocolate chips (optional, for extra richness)
- 25 Oreo cookies, divided (20 for the middle layer, 5 for the top)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9” baking pan with parchment paper or lightly grease it. Set aside.
- In a microwave-safe bowl, combine the butter and chopped chocolate. Microwave for 30 seconds, then stir well. Continue heating in 20-second intervals until completely melted and smooth.
- Immediately add the cocoa powder to the melted chocolate mixture and stir until fully combined.
- In a separate large mixing bowl, vigorously whisk together the sugar and eggs until the mixture is lightened in color (use an electric mixer for ease).
- Drizzle the chocolate mixture into the egg mixture and stir until just combined.
- Add the vanilla extract and stir well.
- Sprinkle the flour and salt over the batter and stir until completely combined and uniform.
- If using, stir in the mini chocolate chips.
- Pour half of the brownie batter into the prepared pan and spread into an even layer. Nestle 20 Oreo cookies into the batter in even rows.
- Spread the remaining batter evenly over the Oreo layer.
- Break or crumble the remaining 5 Oreo cookies and gently press them into the top of the brownie batter.
- Bake at 350°F (175°C) for 30 minutes (if using a metal pan; glass pans may take longer). The brownies are done when a toothpick inserted in the center comes out clean or with fudgy crumbs (not wet batter).
- Allow the brownies to cool completely in the pan before cutting and serving.
Perfect Pairings: Serving Suggestions for Oreo Brownies
These decadent Oreo Brownies are a treat on their own, but you can elevate your dessert game by pairing them with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. For a refreshing contrast, serve with a glass of cold milk or a cup of freshly brewed coffee. These pairings make your brownie experience even more irresistible!
Keep It Fresh: Storage and Reheating Tips
To keep your Oreo Brownies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. When you’re ready to enjoy, simply let them thaw at room temperature or reheat in the microwave for 10-15 seconds to bring back that gooey texture.
Switch It Up: Recipe Variations to Try
Feel like experimenting? Swap out the Oreo cookies for other favorites like peanut butter cups or mint chocolate cookies. You can also add a handful of chopped nuts or a splash of espresso powder to the batter for an extra layer of flavor. These variations let you customize the brownies to your taste!
Time-Saving Hacks for Busy Bakers
If you’re short on time, use a boxed brownie mix as your base and follow the same Oreo layering technique. This shortcut still delivers delicious results with minimal effort. Additionally, pre-measuring your ingredients beforehand can streamline the baking process, making it quicker and easier to whip up these treats.
Essential Tools: Equipment Guidance
To ensure your brownies turn out perfectly, a good quality 9×9” baking pan is essential. If you don’t have parchment paper, lightly greasing the pan with butter or cooking spray works just as well. An electric mixer can save time and effort when whisking the sugar and eggs, but a sturdy whisk will also do the job if you prefer to go manual.
Oreo Brownies
Ingredients
- 10 Tablespoons unsalted butter cut into pieces 141 g
- 4 oz semisweet or dark chocolate bar chopped 113 g
- ½ cup Dutch process cocoa powder 50 g
- 1 ½ cups granulated sugar 300 g
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour 85 g
- ½ teaspoon salt
- ½ cup mini chocolate chips 85 g
- 25 Oreo cookies divided
Instructions
- Preheat your oven to 350F (175C) and line a 9×9” baking pan with parchment paper (or lightly grease). Set aside.
- In a microwave-safe bowl, combine butter and chopped chocolate. Microwave for 30 seconds. Stir well and continue to heat in 20 second intervals until butter and chocolate are completely melted and combined.
- Immediately add cocoa powder to the melted chocolate mixture and stir well.
- In a separate large mixing bowl, vigorously whisk together sugar and eggs until lightened in color (I use an electric mixer but this may be done by hand).
- Drizzle the chocolate mixture into the egg mixture and stir until just combined.
- Add vanilla extract and stir well.
- Sprinkle flour and salt over the batter and stir until completely combined and batter is uniform.
- Stir in chocolate chips, if using.
- Pour half of the brownie batter into the bottom of the prepared pan and spread into an even layer. Nestle 20 Oreo cookies into the batter in even rows. Spread remaining batter evenly over Oreo cookie layer.
- Break or crumble your remaining 5 Oreo cookies and press gently into the top of your brownie batter.
- Bake on 350F (175C) for 30 minutes (note: I use a metal pan, a glass pan will take longer) or until a toothpick inserted in the center comes out clean or with fudgy crumbs (but not wet batter). Allow brownies to cool completely in the pan before cutting and serving.