Oreo Brownies

5 from 7 votes

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

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

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.

Pan: I always line my brownie pan with parchment paper. This not only makes cleaning up easier but also 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.