These delicious Oreo brownies are extra fudgy and even a little gooey with crinkly tops. They’re stuffed with Oreo cookies, and topped with even more Oreos. They’re made from scratch and surprisingly easy to make. 
**This post was updated August 17, 2022 with new photos, tips and a slightly updated recipe for gooier brownies**
If you love Oreo cookies and extra fudgy brownies – then you need to try these Oreo cookie brownies. It’s a simple, from-scratch brownie recipe that makes extra thick, slightly gooey, completely decadent brownies. The brownies are definitely rich, but I didn’t find that stopped anyone going back for seconds. Plus – when you combine Oreo cookies and gooey brownies can you really go wrong???
Making Oreo Brownies: Step-by-Step Tips
I’ve included tips and photos below to take you through each step
- Preheat the oven to 350F (180C or 170C fan forced) and line an 8×8 inch (20×20 cm) pan with aluminum foil or parchment paper. I find lining the pan the best option because once the brownies have fully cooled you can lift them out of the pan and place on a cutting board to slice.
- Whisk together the dry ingredients: flour, cocoa, and salt. You’ll notice that there’s no baking soda or baking powder in these cookies. Because we don’t want cakey brownies – we’re leaving it out. There isn’t a lot of flour in this recipe, and that’s also to keep the brownies gooey.
- Then in a large bowl melt together the butter and chocolate. You can either do this in a double boiler (a glass bowl over top of a saucepan of simmering water) or in the microwave. If microwaving, use 30-45 second intervals on medium power (not high, which is often the default) and stir between each interval even if the chocolate doesn’t look melted. Whenever melting chocolate it’s incredibly important to do so slowly with a low temperature/microwave power. Otherwise, you can bake or burn chocolate causing it to be gritty. You can use semi-sweet or dark chocolate between 50-70% for this recipe.
- Allow the chocolate and butter to cool slightly, then whisk in the whisked eggs and sugar. I like to whisk the eggs first because it makes them easier to incorporate into the batter.
- Then whisk the dry ingredients into the wet ingredients and your batter is good to go. You may see sugar granules is the batter, but that’s normal.
Assembling & Baking the Brownies
- You’ll spoon about ½ or slightly more of the batter into the prepared pan and smooth it into an even layer.
- Then place a layer of Oreo cookies over top and gently press them down slightly. You’ll need 16 Oreos for this layer.
- Then spoon the remaining batter over the Oreos, then spread the top smooth. I like to distribute small scoops all over so that it’s easier to spread into an even layer.
- Sprinkle 4-5 chopped/crushed Oreos on top.
- The brownies will need to bake for about 27-32 minutes, or until the top looks set and an inserted toothpick comes out with a few moist crumbs. The bake time will really depend on how gooey you like your brownies. I like mine verging on gooey, so I took them out around 27 minutes.
Baking Tips & Questions
- With this recipe, there isn’t quite enough batter to make it in a 9×9 inch (23×23 cm) pan. While it’s possible, it makes it very hard to get an even layer of batter to cover the Oreo cookies in the middle.
- If you’d like to double this recipe, it can be made in a 9×13 inch pan. The brownies will be quite a bit thicker and need closer 35-40 minutes baking in the oven.
- I recommend greasing the pan first, then lining with baking paper. By greasing the pan first, the baking paper sticks to the pan so that it doesn’t slide around as you’re trying to spread the brownie batter into an even layer.
- Wait for the brownies to cool 100% before cutting into them. Otherwise, you can end up with a bit of a mess. A delicious mess for sure, but pretty hard to serve.
And if you really, really love Oreos – make sure to check out these other favorites too!
Oreo Brownies
These delicious Oreo brownies are extra fudgy and even a little gooey with crinkly tops. They're stuffed with Oreo cookies, and topped with even more Oreos. They're made from scratch and surprisingly easy to make.
Servings: 12 brownies
Calories: 336kcal
Equipment
- 8x8 inch (20x20 cm) pan
Ingredients
- ½ cup all-purpose flour (63 grams)
- ¼ cup cocoa powder (20 grams)
- ¼ tsp salt
- ½ cup unsalted butter (112 grams) cut into chunks
- 1 cup chocolate chips (180 grams/6.5 ounces) or chopped chocolate
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 tsp vanilla extract
- 20 Oreo cookies
Instructions
Making the Brownie Batter
- Preheat the oven to 350F (180C or 170C fan forced). Line an 8x8 inch pan with baking paper or aluminum foil, leaving an overhang around the edges. If using baking paper, I recommend lightly greasing the pan first so that the baking paper stays in place.
- Whisk together the flour, cocoa and salt. If the cocoa is very lump, I recommend sifting it first.
- Add the butter and chocolate to a large bowl. Melt together in a double boiler over low heat. Or melt in the microwave using 30-45 second intervals on medium power (not high power, which is often the default) and stir between each interval until smooth.
- Whisk the mixture and let it cool slightly. Then whisk in the whisked eggs, sugar and vanilla extract.
- Whisk the dry ingredients into the chocolate mixture until combined and there are no lumps of flour.
Assembling & Baking the Brownies
- Spoon about ½ of the batter into the prepared pan and spread flat.
- Pace 16 Oreos on top (4 rows of 4) and press down slightly.
- Spoon the rest of the batter over top, dropping small tablespoons of batter over the Oreos. Then spread smooth.
- Cut the remaining Oreo cookies into pieces, and sprinkle on top.
- Bake for 27-32 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
- Cool fully (typically 3-4 hours) leaving the brownies in the pan. Then lift them out of the pan using the overhang of the parchment paper/aluminum foi9l and place on a cutting board. Cut into pieces with a sharp knife.
Notes
- Chocolate: Feel free to use semi-sweet or dark chocolate between 50-70%. Do not use milk chocolate or bittersweet chocolate. Chocolate chips or 1 cup of chopped chocolate work well for this recipe. I typically use 50% dark chocolate.
- Storage: Store brownies in an airtight container at room temperature for up to 5 days.
- Nutrition: Details provided are based on 1 brownie, assuming the recipe yields 12 equal-sized brownies. You can likely slice this pan into 16 smaller brownies too.
Nutrition
Calories: 336kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 150mg | Potassium: 94mg | Fiber: 2g | Sugar: 34g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 3mg
OMGoodness, just finished making 3 double batches of these for the kiddos at church tomorrow. Of course I had to sneak one. Without a doubt this will be my go to brownie recipe even without the oreos. So easy to whip up. very fudgy and moist. Just can’t say enough about this recipe. SO GOOD I baked a 9×13 for 24 min. and it was perfect. I used mini m&m’s on top cause was short on cookies and I know the kids will like that. Thank you so very much for this recipe!!
Best brownies EVER!!!!!!!!!
Yay! I find it a little hard to go back to brownies without the Oreos after having these