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Oreo Brownies are my favorite fudgy brownie recipe with a full Oreo baked into the center of them! They are rich, gooey, chocolatey, and have an Oreo in every single bite!
The Best Oreo Brownies
Oreo Brownies are the most fudgy brownies with a decadent chocolate flavor. Their soft texture has an Oreo surprise inside; the cookies and cream and chocolate flavors combine to create one of the best brownie recipes out there! Cakey brownies need not apply.
These brownies are made completely from scratch, yet they are still so easy with simple ingredients too. That said, if you have a box brownie mix to use up, or you want to use a box mix – that is fine – just don’t skip the Oreos! If you want to learn how to make the best brownies then this is the recipe you’re looking for.
Ingredients Needed
- Baking Chocolate: This recipe calls for unsweetened baking chocolate (the kind you get in the baking aisle.
- Sugar: Classic granulated sugar is the best way to sweeten these brownies!
- Eggs: The eggs are what makes this recipe so fudgy! Don’t need any baking soda or powder because the eggs do the entire job!
- Cocoa Powder: I always use unsweetened cocoa powder because the sugar brings in enough!
- Oreo cookies: Use classic, thins, double-stuff, or whatever flavor you like.
Variations
It could also be fun to use a different flavor Oreo like Peanut Butter Oreos or Golden Oreos! Really any Oreo cookie or similar cookie would work – mint Oreos or birthday cake Oreos are our favorites.
How to Make Oreo Brownies from Scratch
- Mix up your brownie batter by melting the chocolate and butter in a large mixing bowl. Stir in granulated sugar and cocoa powder, then stir in salt, vanilla extract, eggs and flour. You don’t even need an electric mixer unless you want to use one.
- Pour half of the brownie batter into a baking pan. Top with Oreos evenly, then spread the remaining batter in the pan in an even layer.
- Bake until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan.
Expert Tips
- I use regular unsweetened cocoa but you can substitute Special Dark or Dutch Process Cocoa Powder easily in this recipe.
- If you make these using a box mix: just skip everything but the Oreos and make the brownie batter following the package instructions. Pour half of the batter in the pan, top with cookies, and smooth the rest of the batter over the top.
- Always use a metal pan when baking brownies or blondies.
FAQs
Store them in an airtight container at room temperature or in the fridge for up to 5 days.
You can! Freeze them in an airtight container for up to 3 months.
Fudgy Oreo Brownies Recipe
Ingredients
- 4 ounces (113g) unsweetened baking chocolate, chopped
- 1 cup (226g) unsalted butter, sliced
- 2 cups (400g) granulated sugar
- ¼ cup (20g) unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon salt
- 1 ⅓ cups (162g) all-purpose flour
- 24 Oreo cookies
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
- Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
- Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
- Pour ½ of batter into prepared pan. Top with Oreos evenly, then spread the remaining batter in the pan.
- Bake for 25-35 minutes, or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Cool completely before slicing. I prefer mine baked only 25 minutes; if you want yours less fudgy, bake longer.
Recipe Notes
Recipe Nutrition
Other Brownie Recipes
Last Updated on May 14, 2024
Fudgy brownies are so good.
Hello! I over-estimated the amount of ganache I needed for a friend’s birthday cake and I CANNOT just throw it away. So, aside from eating it by the spoonful (also not a good idea) I thought a gooey batch of brownies would be a good solution. So, the ganache was 1 cup of cream and 8 oz of semisweet chocolate. Can I use this in place of the chocolate in your Oreo Brownies recipe? https://www.crazyforcrust.com/2013/10/fudgy-oreo-brownies/
Wasn’t sure if the addition of the cream (within the ganache) would change the outcome.
Thanks for your feedback & guidance!
LG
I’ve never used ganache to make brownies, but I think it would change the outcome. I use solid chocolate in that brownie recipe, and I’m assuming the ganache is more “fudge” like? Try this one, and use it in place of the hot fudge: https://www.crazyforcrust.com/2015/11/hot-fudge-cheesecake-brownies/
Hi, I was just wondering, isn’t an entire tablespoon of vanilla extract a lot? I’ve only really seen at most two teaspoons of vanilla in most brownie recipes, so I was thinking that this is quite a lot. I’m really looking forward to trying these though!Â
It is a lot, but I like vanilla. Feel free to use less, but I always add more when I can!
These look so good, I am also a fan of the fudgy factor. Check out my Oreo Brownies recipe on my blog For the Love of Baking!
Sydney Sun
http://www.forloveofbaking.comÂ
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