There are brownies… and then there are Oreo Brownies, the kind that stop you mid-bite with a “wait, did I just find an Oreo chunk in there?” moment of pure joy.
I still remember the first time I tested this recipe. It was a rainy afternoon, the kind where you just want to stay in your comfiest socks and bake something indulgent.
I wasn’t even planning on making brownies that day, but there was a half-eaten sleeve of Oreos on the counter (don’t judge me) and a craving for fudgy brownies that just wouldn’t quit. So I thought, “What if I combine the two?” And boom, this recipe was born.
These brownies are the perfect mashup: that rich, gooey chocolate base we all love, with the cookies-and-cream crunch of crushed Oreos baked right in, and on top. Every bite delivers creamy, chocolatey bliss with a satisfying texture that keeps you going back for just one more (okay… three more).
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If you’re anything like me, you’ve probably tried a dozen brownie recipes by now, always chasing that elusive balance between chewy edges and a soft, fudgy middle.
This one nails it. No dry crumbs, no cakey disappointment, just full-on flavor and a melt-in-your-mouth texture that Oreo fans and brownie lovers will obsess over.
The Ingredients You’ll Need
- Dark Chocolate: Rich and melty, this gives your brownies that deep, chocolatey flavor we all crave.
- Unsalted Butter: Adds that buttery richness and helps keep your brownies soft and chewy.
- Granulated Sugar: Sweetness that helps create that perfect brownie texture.
- Brown Sugar: Brings moisture and a subtle caramel flavor to make your brownies extra delicious.
- Vegetable Oil: Helps keep everything nice and moist, ensuring those brownies stay fudgy and soft.
- Eggs: These bind everything together, giving your brownies that rich, smooth texture.
- Vanilla Extract: A splash of vanilla brings warmth and makes the chocolate flavor pop.
- All-Purpose Flour: Provides structure to the brownies without making them cakey.
- Cocoa Powder: Adds extra chocolate flavor and intensifies the richness of your brownies.
- Cornstarch: A secret ingredient to keep your brownies soft and fudgy, no dry bites here!
- Sea Salt: A pinch of salt balances the sweetness and enhances the chocolatey goodness.
- Instant Espresso Powder: Boosts the chocolate flavor, making it deeper and richer without tasting like coffee.
- Oreos: The star of the show, crunchy, creamy, and totally irresistible!
How to Make Oreo Brownies
Preheat the oven and prep the pan
First things first, preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. While it’s heating up, grab an 8×8 baking pan and line it with parchment paper. This step is a lifesaver, it keeps everything from sticking, so your brownies come out perfectly!
Melt the chocolate and butter
Now, let’s get that gooey chocolate goodness started. In a medium saucepan, melt the dark chocolate and butter over medium heat, stirring constantly until smooth. Once the chocolate’s nearly all melted, take it off the heat and stir it to make sure everything’s fully combined. Allow it to cool for a few minutes as you prepare the dry ingredients.
Mix the sugars into the chocolate
After the chocolate mixture has cooled slightly, whisk in the granulated and brown sugars until completely combined. This brings in the sweetness and contributes to that decadent, fudgy texture everyone craves in a good brownie.
Prepare the dry ingredients
In a separate bowl, mix together the flour, cocoa powder, cornstarch, and sea salt. This is your dry mix that’ll balance out the richness of the chocolate, giving you that perfect fudgy brownie texture. Give it a good whisk to break up any lumps, and set it aside.
Add eggs and vanilla to the chocolate
Now, back to that chocolatey mixture! Add the eggs one at a time, whisking thoroughly between each addition, then mix in the vanilla extract. Beat this mixture for about 3 minutes, it’ll thicken up and become smooth and glossy. This is the stage where your brownies start to look like magic in the making!
Bring the wet and dry together
Time to combine everything! Gently fold in your dry ingredients into the chocolate mixture. Mix it until just combined, no need to overmix, or your brownies might end up cakey instead of fudgy. You want to keep it nice and thick with a little bit of texture.
Add the Oreos
Here’s where it gets fun! Gently fold ¾ of the crushed Oreos into the batter.
This gives you those cookies-and-cream bites in every single brownie. The rest of the Oreos are going on top to give that perfect cookie crunch on the surface.
Pour the batter and bake
Transfer the batter into your prepared pan, smoothing it out into an even layer. Don’t forget to top it with the remaining Oreos for that extra crunch.
Place it in the oven and bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with only a few moist crumbs clinging to it. This is the ultimate fudgy consistency we’re going for!
Let them cool down
Once they’re out of the oven, let the brownies cool in the pan for 5-10 minutes. Afterward, move them to a wire rack and let them cool completely.
I know, it’s hard to wait, but trust me, once they’re fully cooled, they slice up much better, and you won’t have to deal with them falling apart. It’s all about that patience game! Enjoy!
4 Mistakes to Avoid When Making Oreo Brownies
1 – Not allowing the chocolate mixture to cool before proceeding.
I know, waiting is tough when the chocolate smells so good, but don’t rush the cooling step. If the mixture is too warm when you add the eggs, you risk cooking them, resulting in scrambled eggs instead of smooth, rich brownies. Trust me, it’s worth letting it cool for 5 minutes before mixing everything together!
2- Overmixing the batter
It can be tempting to stir your batter until it’s completely smooth, but resist the urge! Overmixing can lead to cakier brownies, and we want that rich, fudgy texture. Mix only until the ingredients are fully incorporated, then pause, no need to go further. A little texture is perfectly fine!
3- Not measuring the dry ingredients properly
Measuring your flour, cocoa powder, and cornstarch accurately is super important for the right brownie texture. If you don’t measure properly, your brownies could end up too dense or too dry.
For the best results, use a kitchen scale, or make sure to spoon the flour into your measuring cup and level it off.
4- Cutting the brownies too soon
I get it, waiting to eat them is HARD, but cutting brownies before they’ve fully cooled can lead to a messy, gooey disaster. Let them cool completely before slicing to get those clean, perfect brownie squares. Patience truly pays off here!
How to Store Your Oreo Brownies
Room Temperature
Keep them in an airtight container at room temperature, and they’ll stay fresh for 3 to 4 days. Perfect for quick brownie cravings!
In the Fridge
Store them in a sealed, airtight container and they’ll stay fresh for up to a week. Let them sit out for 10-15 minutes before eating if you want them soft again.
Freeze for Later
Individually wrap each square tightly and freeze for up to 3 months. Thaw at room temp when you’re ready for a treat!
More Brownies to Give a Try
How to Make the Best Oreo Brownies Ever (Super Easy!)
There are brownies… and then there are Oreo Brownies, the kind that stop you mid-bite with a "wait, did I just find an Oreo chunk in there?" moment of pure joy.
Ingredients
- ¾ cup 150g brown sugar
- ½ cup 100g granulated sugar
- ¼ cup 60ml vegetable oil
- 10 tbsp 140g unsalted butter
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- 4 oz 113g dark chocolate, chopped
- ⅔ cup 85g all-purpose flour
- ⅓ cup 28g unsweetened cocoa powder
- 2 tbsp cornstarch
- ¾ tsp sea salt
- 28 Oreo cookies chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper to prevent sticking, this little step ensures you’ll have perfect brownies and an easy cleanup.
- In a medium saucepan, melt together the dark chocolate and butter over medium heat, stirring occasionally until the mixture is smooth.
- Once the majority of the chocolate has melted, remove the pan from the heat and stir until the mixture is fully melted and velvety smooth.
- Allow it to cool for a few minutes while you prep the dry ingredients.
- Once the chocolate mixture has slightly cooled, whisk in the granulated and brown sugars, stirring until the mixture is completely smooth and well blended. This will give your brownies that wonderful sweet base and help achieve the rich, fudgy texture we all love.
- In another bowl, whisk together the flour, cocoa powder, cornstarch, and sea salt Whisk until the mixture is lump-free and smooth, then set it aside. This dry mix will balance out the rich chocolate, creating that perfect brownie texture.
- Next, add the eggs one at a time into the cooled chocolate mixture, then stir in the vanilla extract. Whisk this together for about 3 minutes. It should thicken up and turn glossy, this is when the magic starts to happen!
- Next, gently fold in the dry ingredients into the chocolate mixture. Stir just until it’s all combined, don’t overmix, or the brownies could turn out cakier rather than that dense, fudgy texture we’re going for.
- Carefully fold ¾ of the crushed Oreos into the batter, making sure they’re evenly distributed. The rest of the Oreos are going on top to give a crunchy finish when baked.
- Transfer the batter into your prepared pan and smooth it out evenly. Sprinkle the remaining crushed Oreos on top for an extra cookie crunch.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, signaling the perfect fudgy texture.
- Once baked, let the brownies rest in the pan for 5 to 10 minutes before removing them. Then, transfer them to a wire rack and allow them to cool completely before serving. Enjoy!
Notes
- If you like extra gooey brownies, you can slightly underbake them. Just a little, though, don’t go too far!
- When you crush your Oreos, make sure the pieces are roughly the same size. This ensures an even distribution of cookie crunch in every bite!
