Oreo Brownies

Our Oreo Brownies are fudgy, super chocolaty, and so delicious! Layers of rich homemade brownie batter and cookies, topped with more Oreos.

Oreo Stuffed Brownies are loaded with Oreo cookies and chocolate chips! Just like our Nutella Brownies these cookie and cream brownies are every chocolate lover’s dream. They are fudgy, rich, and super chocolaty.

You could also easily make these with a box brownie mix if you’re short on time, but I love to make them with my favorite homemade brownie recipe. Using a from-scratch brownie recipe makes it easier to adapt to the sweetness of the cookies.

Ingredient notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

• Butter – I always use unsalted butter for baking because you can adjust the salt easier. If you only have unsalted butter leave out the additional salt in the recipe.
• Dark chocolate – I recommend using dark or semi-sweet chocolate for the best flavor. Milk chocolate would add too much sweetness. Coarsely chop the chocolate with a knife so it melts easier.
• Eggs – Use large eggs at room temperature.
• Cocoa powder – Dutch-process cocoa is my favorite for this recipe. But you can also use regular cocoa powder. Sift it before adding it so you don’t have clumps.
• Chocolate chips – Semi-sweet chocolate chips work best. You can also use chocolate chunks or more chopped chocolate.
• Oreos – I use regular Oreo cookies, but you could use any flavor. No need to scrape out the cream. The layer of cookies in the batter is made with whole cookies and the cookies on top are roughly chopped into pieces.

Expert Tips

• Pan: I always line my brownie pan with parchment paper. This makes cleaning up easier and lets you lift the brownies from the pan easily.
• Cocoa Powder: I use Dutch-process cocoa powder for my brownies because it dissolves easily and is darker. But if you don’t have it on hand you can also use unsweetened cocoa powder.
• Don’t Overbeat: Once the flour is added don’t overbeat the batter. Just beat until all the dry ingredients are incorporated and no flour pockets remain. Overbeating results in cakey brownies, but we want fudgy brownies!
• Oreo: You can use any kind of Oreo you want!
• Oven: All ovens are different, so I recommend checking with a wooden skewer or toothpick for doneness.
• Baking: Don’t over-bake the brownies! I love my brownies gooey and fudgy, so I always underbake mine. You want the skewer to have a few moist crumbs attached. It’s better to underbake brownies instead of overbaking them.
• Slicing: To make cutting them into perfect squares easier, transfer the pan with the cooled brownies to the fridge for one hour. These brownies are very rich, so I like to cut them into 16 squares instead of 9 and serve them with milk.
• Storing: Store the brownies in an airtight container in the fridge for up to one week or freeze them for up to 2 months.

Recipe FAQs

Variations

Oreos: I use classic Oreo cookies in this recipe, but you can use any flavor you like. This is also a great recipe to use with seasonal Oreo flavors.

Other add-ins: Instead of chocolate chips, you can also use white chocolate chips, chocolate chunks, or your favorite chocolate or candy bar chopped into small pieces. Peanut butter cups, butterscotch, or peanut butter chips also make a fun add-in.

More Layers: Make these brownies even more delicious by adding a layer of cookie dough to make Slutty Brownies. Layers of cookie dough, Oreos, and brownie batter are all baked together for an extra indulgent dessert.

Toppings: Instead of sprinkling crushed cookies on top of the brownie batter you can also put a frosting on it after the baked brownies are cooled or just give them a sprinkling of powdered sugar on top.

Serve it with

Brownies taste even more delicious with a scoop of vanilla ice cream, but I also love to serve them with homemade whipped cream.

Storage and Freezing

Store the brownies in an airtight container in the fridge for up to one week, or freeze them for up to 2 months. Thaw on the counter for a few hours before serving.

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5 from 7 votes

Oreo Brownies

By: Julia Foerster

Our Oreo Brownies are fudgy, super chocolaty, and so delicious! Layers of rich homemade brownie batter and cookies, topped with more Oreos.

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 16

Ingredients 

1x2x3x

• ▢ 1/2 cup unsalted butter
• ▢ 8 ounces dark chocolate, coarsely chopped
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs, room temperature
• ▢ 1 tsp vanilla extract
• ▢ ¾ cup all-purpose flour
• ▢ 3 tbsp Dutch-process cocoa powder, sifted
• ▢ ¼ teaspoon salt
• ▢ ½ cup chocolate chips, or chunks
• ▢ 24 Oreo cookies

Cups – Metric

Instructions 

• Coarsely chop the chocolate and melt it together with the butter in a saucepan over medium heat while stirring constantly. Remove from the heat, pour into a mixing bowl. Let cool for 8-10 minutes.
• Preheat your oven to 350°F (180°C) and spray a 9-inch (or 8-inch) square baking pan with cooking spray and line it with parchment paper leaving an overhang.
• Add the sugar to the chocolate mixture and whisk until well incorporated. Add the eggs, one at a time. Stir in the vanilla extract.
• Add the flour, Dutch-process cocoa powder, and salt and gently fold them in. Mix only until everything is incorporated and the dry ingredients are wet and no clumps remain. Fold in chocolate chips.
• Spread half of the batter into your prepared pan. Top with a layer of Oreo Cookies (about 16) and spread the remaining batter on top of the cookies. Roughly crush the remaining Oreos and sprinkle them on top of the brownie batter.
• Bake for 30 minutes or until a toothpick comes out with only a few moist and fudgy crumbs attached.
• Let the brownies cool in the pan on a wire rack to room temperature.

Notes

• Pan: I always line my brownie pan with parchment paper. This makes cleaning up easier and lets you lift the brownies from the pan easily.
• Cocoa Powder: I use Dutch-process cocoa powder for my brownies because it dissolves easily and is darker. But if you don’t have it on hand, you can also use unsweetened cocoa powder.
• Don’t Overbeat: Once the flour is added, don’t overbeat the batter. Just beat until all the dry ingredients are incorporated and no flour pockets remain. Overbeating results in cakey brownies, but we want fudgy brownies!
• Oreo: You can use any kind of Oreo you want!
• Oven: All ovens are different, so I recommend checking with a wooden skewer or toothpick for doneness.
• Baking: Don’t over-bake the brownies! I love my brownies gooey and fudgy, so I always underbake mine. You want the skewer to have a few moist crumbs attached. It’s better to underbake brownies instead of overbaking them.
• Slicing: To make cutting them into perfect squares easier, transfer the pan with the cooled brownies to the fridge for one hour. These brownies are very rich so I like to cut them into 16 squares instead of 9 and serve them with milk.
• Storing: Store the brownies in an airtight container in the fridge for up to one week, or freeze them for up to 2 months.

Nutrition

Calories: 306kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 136mg | Potassium: 204mg | Fiber: 2g | Sugar: 19g | Vitamin A: 215IU | Calcium: 38mg | Iron: 3.8mg

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This recipe was originally published in 2018 and updated with new images and additional helpful tips in 2023.