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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!
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.
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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.
Recipe Notes
Recipe Nutrition
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.
your recipes are GREAT!
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!
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.com
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