These Oreo Brownies deliver a chewy, fudgy interior, a shiny crinkled top, and pockets of chopped Oreo cookies throughout. Rich, indulgent, and easy to make—perfect for sharing or satisfying a chocolate craving.
Why You’ll Love Them
Easy to make. The method is straightforward and done by hand—no stand mixer required.
Perfect brownie texture. Thick, chewy brownies with a slightly fudgy center and a glossy, crackled crust. Chopped Oreos add a pleasant crunch and contrast.
Two desserts in one. Combining classic brownies with Oreo cookies creates the best of both worlds in a single treat.
How to Make These Brownies
Preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper. The parchment makes it easy to lift the brownie slab out of the pan for slicing.
Chop the baker’s chocolate and place it in a microwave-safe bowl. Melt it in 20-second intervals, stirring between each until smooth. Set aside to cool slightly.
In a large bowl, combine the melted butter and sugar and whisk by hand until smooth.
Add the eggs and vanilla, then whisk vigorously for 3–5 minutes. This aeration helps create the shiny, crinkled top typical of classic brownies.
Stir the melted chocolate into the egg mixture until fully combined.
Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet using a rubber spatula until just combined—avoid overmixing to keep the brownies tender.
Fold in the chocolate chips and the chopped Oreo pieces so they’re evenly distributed through the batter.
Transfer the batter to the prepared pan and smooth the top. Break the remaining Oreos into varied-sized chunks and scatter them over the batter, pressing them in gently so they set into the surface.
Bake for 28–30 minutes, or until the edges are set and the center is just firm. Remove from the oven and let the brownies cool completely in the pan before lifting them out and slicing—this helps them finish setting and makes cleaner cuts.
Storing The Brownies
Store fully cooled brownies in an airtight container at room temperature. Properly stored, they stay fresh for up to four days.
Tips for Making Perfect Oreo Brownies
- Use room-temperature eggs so they blend more easily and emulsify better into the batter.
- After adding the eggs, whisk well for a few minutes to create that shiny crackle on top.
- Mix entirely by hand with a whisk and spatula—no electric mixer needed.
- It’s better to slightly underbake brownies than to overbake them; they finish setting as they cool.
- Allow the brownies to cool completely in the pan before removing and slicing to avoid overly gooey squares.
If you try these Oreo Brownies, please leave a rating and comment—feedback is always appreciated!
Oreo Brownies
Ingredients
- 4 oz semi-sweet baker’s chocolate, melted
- 1/2 C salted butter, melted
- 1 C white sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 C all-purpose flour
- 1/4 C unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 C semi-sweet chocolate chips
- 10 Oreo cookies, chopped into quarters (folded into batter)
Topping
- 6 Oreo cookies, broken into chunks
Instructions
- Preheat oven to 350°F and line an 8×8-inch square pan with parchment paper.
- Chop and melt the baker’s chocolate in the microwave in 20-second intervals, stirring between each. Set aside.
- In a large bowl, combine the melted butter and sugar and whisk until smooth.
- Add the eggs and vanilla, then whisk vigorously for 3–5 minutes to create a shiny crackle top.
- Stir in the melted chocolate until well combined.
- Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet with a rubber spatula until just combined—do not overmix.
- Fold in the chopped Oreos and chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Scatter the remaining Oreo chunks on top and press them in slightly.
- Bake 28–30 minutes, until edges are set and the center is mostly set. Cool completely in the pan before removing and slicing.