Oreo Brownies

Why These Oreo Brownies Are the Fudgiest

These Oreo brownies are the fudgy, chocolatey treat you didn’t know you needed. They start with my go-to one-bowl brownie batter, then get a double dose of Oreos: chopped into the batter and scattered on top. The result is a rich, dense brownie with crunchy cookies and cream bits in every bite.

Reasons to Love This Easy Brownie Recipe

• Double Oreo trick: Oreos inside and on top for crunch in every bite.
• One-bowl batter means less cleanup.
• Fudgy texture from brown sugar and melted butter, not cakey.

Key Ingredients for the Best Oreo Brownies

• Dutch-processed cocoa: Gives a deeper, smoother chocolate flavor. You can substitute unsweetened natural cocoa, but the flavor will be slightly more acidic.
• Espresso powder: Optional but recommended. It doesn’t add coffee flavor; it enhances the chocolate. Use a high-quality brand.
• Oreo cookies: You need 25 total. 15 go into the batter, 10 on top. Classic Oreos work best, but any flavor works.

Kitchen Tools You’ll Need for This Brownie Recipe

• 9×13-inch metal baking pan
• Parchment paper
• Large mixing bowl
• Sifter or fine-mesh strainer
• Whisk or spatula

Tips for Making Perfect Oreo Brownies Every Time

Don’t overmix the batter once you add the flour and cocoa. Overmixing develops gluten and makes brownies tough. Also, watch the bake time closely. Brownies are done when the center is just set to the touch. They’ll continue to set as they cool. Overbaking dries them out.

Expert Tips for the Best Chocolate Brownies

Using Dutch-processed cocoa gives these brownies a deeper, more mellow chocolate flavor. If you only have natural cocoa, it will work but the taste will be slightly different. The espresso powder doesn’t make them taste like coffee. It just amplifies the chocolate notes. A little goes a long way.

The Double Oreo Trick for Extra Crunch

This recipe uses a double Oreo trick: 15 cookies are chopped and folded into the batter, while the remaining 10 are roughly chopped and scattered on top before baking. The top Oreos get slightly toasted in the oven, adding a crunchy contrast to the fudgy brownie. It ensures every bite has a bit of cookies and cream crunch.

Oreo Brownie Variations to Try

Instead of classic Oreos, try Mint Oreos for a cool twist, Peanut Butter Oreos for a nutty flavor, Birthday Cake Oreos for a funfetti vibe, Holiday Oreos for seasonal colors, or Chocolate Oreos for extra chocolate. If you want more cookies and cream flavor, stir in a handful of white chocolate chips along with the chopped Oreos.

How to Serve These Decadent Brownies

Serve these brownies warm with a scoop of cookies and cream ice cream and a drizzle of hot fudge. The cold ice cream against the fudgy brownie is a classic combo. For a simpler option, just dust with powdered sugar or serve with a cold glass of milk.

How to Store Leftover Oreo Brownies

Store the brownies in an airtight container at room temperature for up to 4 days. If you’ve already cut them into squares, wrap each one individually in plastic wrap before placing them in the container. This keeps them from drying out.

How to Freeze Oreo Brownies for Later

To freeze, let the brownies cool completely. If freezing the whole pan, lift it out using the parchment, wrap tightly in plastic wrap, then aluminum foil. Label and date. For individual squares, wrap each in plastic wrap and store in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or microwave briefly.

Best Way to Reheat Oreo Brownies

If you want to enjoy them warm, microwave a single square for 10-15 seconds. You can also reheat in a 300°F oven for about 5 minutes. Be careful not to overheat or they’ll dry out.

Frequently Asked Questions About Oreo Brownies

Equipment

• 9x13 baking pan
• nonstick cooking spray
• parchment paper
• large mixing bowl
• sifter
• knife
• spatula
• oven

Recipe

Oreo Brownies

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Prep

10 min

Cook

25 min

Total

35 min

Servings

24 servings

Cuisine

American

Course

Dessert

Ingredients

• 1 cup butter (melted and cooled)
• 1 cup granulated white sugar
• 1 cup packed dark brown sugar
• 4 large eggs (at room temperature)
• 1 tbsp pure vanilla extract
• 1 cup all-purpose flour
• 1 cup Dutch-processed or unsweetened cocoa powder
• 1 tsp espresso powder
• 1 tsp kosher salt
• 1 cup chopped semi-sweet chocolate
• 25 Oreo cookies (divided)
• flaky sea salt

Instructions

1. Preheat oven to 350°F. Spray a 9x13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
2. In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
3. Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix. Fold in the chopped chocolate.
4. Chop up 15 of the Oreos and stir them into the batter. Spread evenly into prepared pan. Roughly chop up the remaining cookies and place them evenly on top of the brownie batter.
5. Bake for 25 to 35 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and sprinkle with flaky sea salt, if desired. Let cool completely before cutting into squares.

Nutrition (per serving, estimated)

Calories

270 kcal14% DV

Protein

3 g6% DV

Fat

13 g17% DV

Carbs

37 g13% DV

Fiber

2 g7% DV

Sugar

27 g

Sodium

220 mg10% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

DessertTriple Chocolate Oreo Chunk Cookies