These fudgy Oreo brownies are rich, chocolatey, and so easy to make - the perfect kind of recipe to have on hand. Imagine your favorite chocolate brownies stuffed with Oreos and topped with even more bits of cookies and cream. Sounds amazing, right? So let’s make them! It only takes about 15 minutes!
If there was ever a store-bought cookie that lends itself perfectly to homemade desserts, it’s milk's favorite cookie - the Oreo! Whether we’re talking mint ice cream with Oreo chunks or Oreo stuffed brownies, adding a little cookies and cream flavor is never a bad idea. And when those brownies are as chewy, fudgy, and indulgent as these are, how can you possibly resist?
You’ll only need 7 simple ingredients for this Oreo brownie recipe. (I’m making it harder and harder for you to say no to it, right?!)
Ingredient amounts are listed in the recipe card below, but right now, here’s what you need to know:
Butter: This recipe calls for unsalted, but if you want to use salted butter, just reduce the added salt to ¼ teaspoon.
Chocolate: Melted chocolate makes the best brownies, and with this recipe we won't even need to add cocoa powder! I recommend using dark chocolate with about 60 cacao solids (usually labeled either semisweet or bittersweet). Opt for either a chocolate baking bar or chocolate baking chips, since these will melt most smoothly.
How to make Oreo brownies
Pull out your electric mixer - you’ll need it for that shiny brownie crust we all love - and let’s make some Oreo brownies!
Step one: Preheat your oven to 350ºF with a rack in the middle position. Line an 8” square baking pan with parchment paper - I like to fold the excess parchment over the edges and use binder clips to keep it in place.
Step two: Cut your butter into cubes (to help it melt evenly) and combine it with chopped chocolate in a medium, microwave-safe bowl. Microwave for 30-second increments, stirring in between, until smoothly melted.
Step three: Using a stand mixer with the wire whip attachment, or an electric hand mixer with a large bowl, beat together granulated sugar and eggs on medium-high speed for several minutes. The mixture should be thicker and much paler in color, and should “ribbon” down from the beater when lifted, like you can see in the photo below.
Step four: With your mixer on low speed, pour in the melted butter and chocolate. Continue to mix until smooth. Sprinkle the dry ingredients (flour and salt) over the wet ingredients and mix in on the lowest speed just until no streaks of flour remain. Don’t overmix!
Step five: Transfer half of the batter to your prepared baking pan, using an offset spatula to spread it to all corners in an even layer. Place whole Oreos in a 4x4 pattern on top of the batter, pressing them in gently. Cover the Oreos with the remaining brownie batter, spreading it out in a smooth layer on top. Finally, sprinkle the top with chopped Oreo pieces.
Step six: Bake these Oreo brownies at 350ºF for 25-30 minutes, just long enough for a toothpick inserted into the center of the pan to come out with only a few moist crumbs. Transfer the pan to a wire rack and let the brownies cool completely before removing and slicing.
Tips for making perfect brownies - with Oreos!
- Measure your ingredients by weight if possible. At the very least, make sure you measure your flour accurately by spooning it into the measuring cup and then leveling it off with a knife. Too much flour will make your brownies more cakey than fudgy.
- To get that perfectly crinkly top on your brownies, always whip the eggs and sugar together until the mixture falls from the beaters in a ribbon-like pattern.
- To make sure your brownies stay soft and chewy, don’t overmix the batter once you’ve added your flour.
- Use a good-quality metal baking pan with squared-off edges.
- Don’t overbake. When in doubt, always err on the side of under-baking if you want extra fudgy brownies.
- Like the sound of peanut butter Oreo brownies? What about mint Oreo brownies? You can make both with this recipe! Just switch up the type of Oreo cookies you use.
- Add chocolate chips, white chocolate chips, or even peanut butter chips to the batter for extra flavor and sweetness.
- Top your brownies with frosting or chocolate ganache, and then sprinkle the chopped Oreos on top of that. For a basic chocolate ganache, you can warm ½ cup of heavy cream until steaming, and then stir in 5 ounces of chopped chocolate.
Storing and freezing brownies
These Oreo-stuffed brownies can be kept in an airtight container at room temperature for 1 week.
To freeze brownies, wrap individually in plastic wrap and store in a freezer-safe container or zip-top bag. Let them defrost at room temperature before eating.
Yes! Just swap the flour in this recipe for your favorite gluten-free all-purpose flour, and make sure you use gluten-free Oreos.
Fudgy brownies have a higher ratio of fats to flour/cocoa powder than cakey brownies, and they're often made with melted chocolate. They also typically don’t contain any sort of leavening agent, such as baking soda or baking powder.
If you can't be bothered to make homemade brownies (this is an easy recipe!), you can definitely use the method outlined here to make boxed mix brownies stuffed with Oreos.
Make these brownies next!
If you're a chocolate lover - it's me, HI - here are a few other delicious brownies that should be on your to-make list!
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Fudgy Oreo Brownies
These rich, dense, and fudgy chocolate brownies are stuffed with whole Oreos in every slice. Extra chunks of Oreo cookies scattered on top make them even more irresistible!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Category: brownies
- Method: baking
- Cuisine: American
- 4 ounces (½ cup) unsalted butter, cubed
- 7 ½ ounces dark chocolate, chopped
- 3 ⅛ ounces (¾ cup) all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- 5 ¼ ounces (¾ cup) granulated sugar
- 16-22 Oreo cookies
- Preheat oven to 350°F. Line an 8" square pan with parchment paper.
- Combine butter and chopped chocolate in a microwave-safe mixing bowl. Microwave for 30-second increments, stirring in between, until both the butter and chocolate have melted and the mixture is smooth.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld electric mixer) beat the eggs with the sugar on medium-high speed until the mixture is pale and thick. It should ribbon down from the beater when lifted - see photo in post above for reference.
- With mixer on low speed, mix in the chocolate and butter mixture until evenly incorporated, wiping down the bowl and beater as needed to make sure everything is well-combined. Sprinkle the flour and salt on top and mix in on lowest speed just until evenly incorporated, with no streaks of flour remaining.
- Transfer half of the brownie batter to the prepared pan. Use an offset spatula to spread out in a flat layer that covers the bottom surface. Add whole Oreos in a 4 x 4 arrangement on top, pressing them into the batter gently. Dollop the remaining batter over the Oreos and smooth out in a flat, even layer that covers everything underneath. Chop the remaining Oreos into coarse chunks and sprinkle over the top of the batter.
- Bake brownies in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out with moist crumbs but not wet batter. The top should be puffed up and the brownies should slightly pull away from the edges of the foil when they're done. Place pan on a wire rack and allow brownies to cool completely before slicing.
Ingredient notes and substitutions:
- Chocolate baking chips, such as Ghirardelli or Guittard, can be used in place of the chopped chocolate.
- If using salted butter, reduce the salt in this recipe to ¼ teaspoon.
- For gluten-free brownies, use gluten-free all-purpose flour and gluten-free Oreos.
Storing and freezing:
- Store cooled brownies in an airtight container at room temperature for up to 1 week. To freeze, wrap individual brownies in plastic wrap and place in an airtight container or zip-top bag. Defrost at room temperature before serving.
Keywords: Oreo brownies, Oreo brownie recipe, Oreo chocolate brownies, brownie recipe with Oreo cookies, brownies with Oreos
Thought I'd let you know I made these for St. Patrick's day and they turned out wonderful! I've gotta make them again with other kinds of oreos, for other occasions! :) Loved your chocolate chip pumpkin muffins and though I'd try another of your recipes. Looked too good to pass up.
Thanks so much for telling me! I appreciate it a lot. :) I'm glad you liked the brownies, and the muffins! Those muffins are one of my favorites.
Hope you get a chance to try out some more recipes from the blog, and I think trying the brownies with different types of Oreos would be awesome!
Wow, these are totally perfect for St Patricks day!! Oreos and brownies, my favorite desserts ;)
And I'm not even an Oreo fan, but in brownies, I've gotta say they work!
Rosie @ Blueberry Kitchen says
Oh yum, your brownies look amazing!
Thanks so much Rosie!
haha you have me laughing over the mad science experiment ... I hate when you turn the light on in the oven to peek to see what's happening... and then you're like no no no! lol these brownies sound so sinful!!
That's seriously how it is, right?! Haha
Laura (Tutti Dolci) says
Yum, that ganache looks wonderful!
Hari Chandana says
Wowww... Looks super delicious and awesome.. wonderful presentation too.. thanks for the recipe :)
Of course! And you pretty much nailed it with "super delicious and awesome". :)