This post may contain affiliate links. For more information, read my disclosure policy.
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!
Oreo Brownies is the most fudgy brownie recipe ever! 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!
In the world of brownies, you are either Team Cakey or Team Fudgy. This recipe is strictly for the fudgy lovers! By omitting baking soda and using four large eggs, we create a dense, rich structure that is more like truffle-like than bread-like. The lack of air bubbles ensures that every bite is gooey and packed with chocolate. If you want to learn how to make the best brownies then this is the recipe you’re looking for.
Essential Ingredient Tips for Brownies
- This recipe calls for unsweetened baking chocolate, which is the kind you get in the baking aisle (i.e. Bakers or Ghirardelli). Using unsweetened chocolate allows you to control the amount of sweetness in the final result.
- The eggs are what makes this recipe so fudgy! Be sure to use room temperature eggs. To achieve that shiny, crinkly top make sure to whisk the eggs vigorously into the sugar in the batter.
- You don’t need any baking soda or baking powder in brownies; The eggs do the heavy lifting of the rise and allows for a fudgy brownie. Adding leavening would cause a cakey brownie, not fudgy.
- I always use unsweetened cocoa powder but since there is no baking soda in this recipe you can also use Dutch-Process cocoa powder or black cocoa.
- Oreo cookies: Use classic, thins, double-stuff, or whatever flavor you like. 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.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Storage and Freezing Tips
- Store brownies in an airtight container at room temperature or in the fridge for up to 5 days.
- Freeze them in an airtight container for up to 3 months.
Expert Tips
- The “Double Oreo” Method: for even more cookies and cream flavor you can chop an additional 5 Oreo cookies and sprinkle them on top before baking.
- Always use a metal pan when baking brownies or blondies. I like to line them with foil or parchment paper for easy removal and slicing.
- Slicing Hack: use a plastic knife to slice brownies. The fudgy center won’t stick to the plastic, giving you clean cuts.
- Don’t over bake! You know brownies are done when a toothpick inserted 2-inches from the side of the pan comes out with a few crumbs attached.
- Semi-Homemade Hack: Use a box mix and just skip everything but the Oreos. 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.
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.
Notes
Modify with AI
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
FAQs
Yes, just omit the extra ingredients and make the brownies as directed on the box, then add the Oreos as instructed.
Aboslutely you can – they add an extra layer of creaminess!
Bake at 350°F for 25-35 minutes, or until a toothpick inserted 2-inches from the side of the pan comes out with a few moist crumbs.
The shiny crinkly top comes from the sugar dissolving into the eggs. Be sure to whisk room temperature eggs and sugar together vigorously for about 2 minutes before adding the flour.
Store in an air tight container for up to 5 days or you can freeze them for several months.
How to Make Oreo Brownies Step-by-Step
- 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.
I am totally a fudgy brownie person. Also love chocolate and haven’t been getting enough lately. Need one of these ASAP!
Never. Enough. Chocolate!
Hershey’s special dark is my favorite!! And I love the use of low fat in these brownies 🙂
LOL, thanks Julianne!
Spell check hates me and the word “fudgy” – thats okay, who is it to judge me when I get fudgy brownies? These look right up my alley and I love love love that you used reduced fat Oreos because I totally laughed out loud when I read that. 🙂 I almost always use dark cocoa powder, but one time, my dad thought I had burnt the entire pan, the brownies were so dark … I’ve used half and half (regular cocoa and dark) since then;) I wish I could have some right now, they look like they would win my chocoholic heart over in a second!
They are so chocolatey and good! I’ll have to try mixing them, this is my first time using the dark chocolate!
I used fudgy as opposed to fudgey. One less letter to type 🙂
And does anyone like cakey brownies? I really don’t think so from what I can tell. Dry and airy vs. dense and rich and like eating a slab of fudge. Ummm…no comparison.
And yes to baking Oreos into them. I’m a fan as often as possible!
LOL, I would hope not. A cakey brownie is just…cake! 🙂
These look ooey, gooey and delicious! Thanks for OBC – you guys did an awesome job picking out topics and hosts. I’m still not finished reading through everything, but so far lots of good info.
Thanks Jenn! I’m glad you enjoyed it!
Featured In
Rate This Recipe
Recipe Ratings without Comment