These Oreo brownies are rich and fudgy bars loaded with chocolate chips and a layer of Oreo cookies. A decadent treat that’s easy to make and perfect for feeding a crowd.
You can never go wrong with Oreo desserts, I find that sweets such as fried Oreos, Oreo balls and Oreo cheesecake are always a hit! Oreo brownies are great for all of the chocolate lovers in your life, I always get rave reviews when I serve them at parties.
Brownies are amazing on their own, but when you add a hefty dose of Oreo cookies to the mix, you end up with a unique and decadent dessert that people go crazy over! I brought these brownies to a party the other night and they disappeared in minutes. If you love baking and brownie recipes as much as I do, you’ll want to try my decadent cake truffles, cheesecake brownies and blondies recipe.
Table of Contents
Oreo Brownies Ingredients
To make this recipe you will need butter, semisweet chocolate chips, granulated sugar, large eggs, vanilla extract, all purpose flour, unsweetened cocoa powder, salt and Oreo cookies.
How Do You Make Oreo Brownies?
Preheat the oven, and line a baking pan with parchment paper. Melt the butter and part of the chocolate chips together in the microwave. Stir until smooth, then mix in the sugar, eggs and vanilla. Add the all purpose flour, cocoa powder and salt to the bowl, and fold in more chocolate chips. Spread half of the brownie batter into the plan, then add Oreo cookies over the top. Pour in the batter and spread it into an even layer. Finally, add more cookies and chocolate chips on top. Bake until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached. Cool the brownies, then use the parchment overhang to lift them out of the pan. Cut into squares and enjoy.
Tips For Oreo Brownies
- This recipe uses semisweet chocolate chips as the primary flavoring agent. The chocolate is both melted into the batter and stirred in as chips. Do not use Nestle Toll House chocolate chips for this recipe. Nestle chocolate chips do not melt smoothly and will not work in these brownies. I recommend using Guittard or Ghirardelli chocolate chips.
- These brownies can be stored in an airtight container at room temperature for up to 5 days.
- I recommend cutting these brownies into small pieces as they’re quite rich!
Quick Tip
It’s important to melt your chocolate in 30 second increments in the microwave so that it doesn’t burn. You can also use a double boiler on the stove if you prefer.
Oreo Brownie Variations
There are so many different ways to customize this recipe to make it your own!
- Oreo Flavors: I typically use the classic Oreo in this recipe, but you can use mint, chocolate, or peanut butter Oreo cookies for a different flavor.
- Chocolate: Instead of stirring semisweet chocolate chips into the finished batter, you can use white chocolate chips, milk chocolate, butterscotch or peanut butter chips instead.
- Candy: Instead of chocolate chips, try chopped peanut butter cups, mini M&M’s or toffee bits.
- Flavorings: Feel free to add other flavors to the batter such as mint extract or even a shot of espresso.
Recipe FAQs
Oreo brownies are a great candidate for the freezer. Simply wrap the bars individually with plastic wrap, then place them in a resealable bag in the freezer for up to 2 months. You can thaw your brownies at room temperature when you’re ready to eat them.
These brownies are of the fudgy variety, which I prefer over the more cake-like brownies. Fudgy brownies have a higher fat to flour ratio, which means they contain more chocolate and butter than the cake style variety. Cake-like brownies also tend to contain more eggs than fudgy brownies.
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Once you get a taste of these amazing treats, you’ll never want to make regular old brownies from a box brownie mix again! Add a scoop of vanilla ice cream to counterbalance all that rich chocolate flavor for an extra special treat.
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Oreo Brownies
Ingredients
- 1/2 cup unsalted butter cut into 1/2 inch cubes
- 2 cups semisweet chocolate chips divided use
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all purpose flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 24 Oreo cookies
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.
- Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
- Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
- Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined. Fold in 1/3 cup of the remaining chocolate chips.
- Spread half of the batter in an even layer in the pan. Arrange 16 Oreo cookies on top of the batter.
- Add the rest of the batter to the pan and spread evenly over the Oreo cookie layer.
- Coarsely chop the remaining 8 cookies. Arrange the chopped cookies and the last 1/3 cup of chocolate chips over the top of the brownies.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.
- Let the brownies cool completely.
- Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.
Notes
- This recipe uses semisweet chocolate chips as the primary flavoring agent. The chocolate is both melted into the batter and stirred in as chips. Do not use Nestle Toll House chocolate chips for this recipe. Nestle chocolate chips do not melt smoothly and will not work in these brownies. I recommend using Guittard or Ghirardelli chocolate chips.
- These brownies can be stored in an airtight container at room temperature for up to 5 days.
This is my go to brownie recipe have made this many times and it comes out great every time made this earlier it’s just come out of the oven smells amazing Great recipe thank you