Oreo Brownies

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Author: yumenjoy
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Comments: 14
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Overall Rating: 4.9 / 5.0
Oreo Brownies
⏱️ cook time 50 minutes
🍽️ servings 9
⚡ Difficulty easy

intro

Ultra fudgy, rich chocolate brownies studded with crunchy Oreo chunks, with a crinkly glossy top and gooey center—an easy, crowd-pleasing baked treat.

Ingredients

70% dark chocolate 170g (6 oz, roughly chopped)
Unsalted butter 113g (1/2 cup / 1 stick, cut into tablespoons)
Granulated sugar 200g (1 cup)
Large eggs 2 large, room temperature
All-purpose flour 65g (1/2 cup, spooned and leveled)
Dutch-processed unsweetened cocoa powder 30g (1/4 cup)
Pure vanilla extract 5ml (1 teaspoon)
Fine sea salt 1g (1/4 teaspoon)
Oreo chocolate sandwich cookies 200g (18 standard cookies, divided)

Steps

1

Prep oven and pan

Preheat your oven to 175°C (350°F) with a rack positioned in the middle. Line a 20cm (8-inch) square metal baking pan with parchment paper, leaving 5cm (2-inch) overhang on two opposite sides for easy brownie removal after baking. No additional pan greasing is needed.

Step 1
step1：Prep oven and pan
2

Melt chocolate base

Place the chopped dark chocolate and cubed unsalted butter in a heatproof glass bowl set over a small pot of gently simmering water (double boiler method, ensure boiling water does not touch the bottom of the bowl). Stir constantly with a silicone spatula for 3-4 minutes until the mixture is completely smooth, then lift the bowl off the pot and let it cool for 5 minutes to avoid cooking the eggs when added later.

Step 2
step2：Melt chocolate base
3

Mix wet ingredients

Add the granulated sugar to the cooled melted chocolate mixture, stirring continuously for 1 full minute until fully combined. Add the two room-temperature eggs one at a time, stirring vigorously for 30 seconds after each egg is added, then stir in the vanilla extract. The finished batter will be thick, shiny, and pull slightly away from the sides of the bowl.

Step 3
step3：Mix wet ingredients
4

Fold dry ingredients

Sift the all-purpose flour, Dutch-processed cocoa powder, and fine sea salt directly over the chocolate batter. Use a silicone spatula to fold the dry ingredients in 10-12 broad, gentle strokes, stopping as soon as no dry flour streaks remain—do not overmix, as this will create tough, cakey brownies instead of fudgy ones. Coarsely chop 12 of the Oreo cookies into 2.5cm (1-inch) chunks, then fold 3/4 of these chunks into the batter in 2 quick turns.

Step 4
step4：Fold dry ingredients
5

Layer batter and Oreos

Scrape all of the brownie batter into the prepared parchment-lined pan, spreading it into a perfectly even layer with a small offset spatula. Press the remaining chopped Oreo chunks and the 6 reserved whole Oreos (broken into halves) across the top of the batter, pressing lightly so the cookie pieces stick and sit partially exposed above the batter surface.

Step 5
step5：Layer batter and Oreos
6

Bake and cool brownies

Place the pan on the middle oven rack and bake for 22-25 minutes at 175°C (350°F). The brownies are done when the edges are set and slightly puffed, and a toothpick inserted 2.5cm (1 inch) from the center comes out with moist, fudgy crumbs attached (wet batter means underbaked, a completely clean toothpick means overbaked). Remove from the oven, let brownies cool completely in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift the block out and cut into 9 equal squares.

Step 6
step6：Bake and cool brownies

Tips

1.Do not overbake your brownies: if the center looks slightly soft and jiggly at the 22-minute mark, it will fully set as it cools, creating the signature gooey fudgy texture.
2.Use room-temperature eggs for a smooth, lump-free batter; cold eggs can shock the warm melted chocolate and cause it to seize into grainy clumps.
3.Wait until brownies are fully cooled before slicing: warm brownies will crumble and stick to the knife, resulting in messy, uneven squares.

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Oreo Brownies:Frequently Asked Questions

1.Why do these brownies use 70% dark chocolate instead of milk chocolate? ▾
70% dark chocolate creates that signature rich, deeply chocolatey base that balances the sweet, creamy Oreo filling and granulated sugar so your brownies don’t taste cloyingly sweet. Its high cacao content and lower milk solid count also help build that dense, fudgy crumb instead of a lighter, cakey texture you’d get with sweeter, lower-cacao chocolate.
2.How do I get that perfect glossy, crinkly top on my Oreo brownies? ▾
That signature crinkly, glossy top forms when you beat granulated sugar and room-temperature large eggs together for 2–3 minutes until the mixture is pale, thick, and leaves a slow, thick ribbon when you lift your mixer. Don’t skimp on this step! Avoid overmixing once you add flour, and make sure your melted butter and chocolate aren’t piping hot when folded in, or the top will bake up dull and flat.
3.What’s the best way to add Oreos so they don’t get soggy in the brownie batter? ▾
First, cut Oreos into 1-inch chunks instead of crushing them to fine crumbs, so they hold their structure and crunch better. Reserve 1/3 of the chunks to press into the top of the batter right before baking, rather than mixing all chunks into the wet batter where they’ll absorb excess moisture. Add Oreos right before baking, not early, to prevent sogginess.
4.Why did my brownies turn out cakey instead of fudgy and gooey in the center? ▾
Cakey brownies almost always stem from two common mistakes: using too much all-purpose flour, or overbaking. Measure flour by spooning it lightly into your measuring cup and leveling it off with a knife, never packing it down tight. Pull brownies out when edges are set but the center 2 inches look slightly jiggly and underbaked; they’ll set as they cool to that perfect gooey texture.
5.Can I use salted butter instead of unsalted butter for this recipe? ▾
You can absolutely swap in salted butter if that’s what you have on hand! Just skip any added fine salt the recipe calls for to keep the flavor balanced. The small amount of salt in salted butter actually helps amp up dark chocolate and Oreo flavor, just make sure melted butter is slightly cooled before mixing it into the egg and sugar blend to avoid accidentally cooking the eggs.
6.Do I need to line my baking pan, or can I just grease it directly? ▾
Lining your pan with a parchment paper sling that hangs 2 inches over two opposite sides is non-negotiable for easy, clean removal of these ultra-fudgy brownies. Greasing alone won’t stop the gooey center and sticky Oreo bits from clinging to the pan, and you’ll risk tearing the brownies when lifting them out. A light spritz of nonstick spray under the parchment holds the liner steady as you pour batter.
7.How long do I need to let the brownies cool before cutting them, and why can’t I cut them right away? ▾
I know it’s so tempting to dig in right out of the oven, but you need to let these brownies cool completely in the pan for at least 2 full hours before slicing. The gooey, fudgy center is still semi-liquid when you first pull them from the oven, and cutting early will make them ooze and fall apart. For extra clean, sharp cuts, chill the cooled pan in the fridge for 30 minutes before slicing.
8.Can I use a different type of Oreo, like Double Stuf or Golden Oreos, in this recipe? ▾
Absolutely! Double Stuf Oreos work beautifully and add extra creamy, sweet pockets throughout the brownies—just note they make the crumb a touch sweeter, so you can cut 2 tablespoons of granulated sugar if you prefer less sweet treats. Golden Oreos add a nice vanilla contrast, though they skip that classic chocolate-Oreo flavor match. Skip flavored Oreos with wet, runny fillings that can make the batter soggy.
9.What size eggs should I use, and does it matter if they’re cold instead of room temperature? ▾
This recipe is tested for large grade A eggs, the standard size for most home baking recipes. Using extra-large or medium eggs throws off the wet-to-dry ratio, leading to either dry, cakey brownies or overly gooey, under-set slices. Room temperature eggs whip up much better with sugar to build that glossy crinkly top, so set eggs out on the counter 30 minutes before baking if you can.
10.How should I store leftover fudgy Oreo brownies to keep them fresh? ▾
Store fully cooled, cut brownie squares in an airtight container at room temperature for up to 4 days. Slip a small sheet of parchment paper between layers if you stack slices to prevent sticking. For longer storage, wrap individual squares tightly in plastic wrap and freeze for up to 3 months; thaw at room temperature for 30 minutes, or warm 10 seconds in the microwave for an extra-gooey treat.
11.Why is my brownie batter really thick, and did I do something wrong? ▾
Thick, smooth batter is totally normal for these fudgy brownies, so don’t panic! Unlike light, pourable cake batter, fudgy brownie batter made with melted 70% dark chocolate and butter should be dense and spread slowly when poured into the pan, not runny. If your batter is so thick it’s crumbly, you likely packed your all-purpose flour too tight; stir in 1 tablespoon of cooled melted butter to loosen it before baking.
12.Can I add extra mix-ins besides Oreos to these brownies? ▾
Absolutely, just keep total mix-ins to around 1 ½ cups so you don’t weigh down the dense, fudgy batter. Great additions include toasted walnut or pecan pieces, semi-sweet chocolate chips, a thin swirl of salted caramel, or a sprinkle of flaky sea salt on top right before baking. Skip very wet mix-ins like fresh berries or runny spreads, which create soggy pockets and prevent the center from setting.
13.What oven rack should I bake these brownies on, and do I need to adjust for a convection oven? ▾
Bake these brownies on the middle rack of your conventional oven, set to 350°F, for even heat distribution that cooks the center through without burning the edges or pan bottom. If using a convection oven, drop the temperature by 25°F to 325°F, and start checking for doneness 5 minutes earlier than the recipe states, since convection fans circulate hot air and bake items significantly faster.

Comments (14)

2 hours ago

OMG these are SO good!!! I made them last night for my roommate’s movie night and we ate half the pan in 10 minutes flat. The fudgy center with the crunchy Oreo bits? Total game changer. No weird fancy ingredients, super easy to throw together even after a long work day. 10/10 will be making these every weekend from now on.

3 days ago

Made these in my tiny dorm oven between study sessions and they came out perfect! Didn’t even have to adjust the cook time, which is wild because my oven is so janky. Brought a batch to my study group and everyone begged for the recipe. Pro tip: throw in a handful of extra mini Oreos on top right before baking for extra crunch.

1 week ago

Brought these to our neighborhood block party potluck last weekend and the pan was empty before I even got a second piece! People kept coming up to ask if I’d bought them from a fancy bakery. Love that the recipe is easy enough that I didn’t stress about messing it up with a house full of guests waiting.

just now

These hit every single chocolate craving I’ve had all month. The fudgy texture is exactly what I want in a brownie—none of that dry, cakey garbage I get from box mixes. The Oreos don’t get soggy at all! They stay nice and crisp in every bite. Already sent the recipe to my whole family group chat.

30 minutes ago

Wait quick question! Do I need to use Dutch process cocoa for this, or will regular unsweetened cocoa work fine? I already have regular in my pantry and don’t want to run to the store just for one ingredient.

5 minutes ago

Great question! Regular unsweetened cocoa works totally fine here—you’ll still get that rich, deep fudgy flavor. Dutch process will give it a slightly smoother, darker chocolate taste, but the recipe turns out amazing either way! Hope you love them.

yesterday

Made these with my 7 year old daughter last night for her soccer team snack. She had a blast crushing up the Oreos to stir into the batter! All the kids on the team went crazy for them, even the picky eaters.

2 hours ago

That’s such a cute idea! I’m always scrambling for easy team snacks that aren’t just pre-packaged granola bars. I’m definitely making these for my son’s team next weekend!

2 weeks ago

I made a big batch of these to cut up and pack for work snacks all week, and they held up perfectly in the fridge for 5 days! I was worried they’d get dried out, but they stayed just as fudgy as day one. Game changer for my mid-afternoon sugar slumps.

1 week ago

So glad they worked for meal prep! I love storing them in an airtight container in the fridge too—it actually makes the fudgy texture even better, in my opinion. Thanks for sharing the tip!

2 days ago

I think I overbaked mine a little, they were a bit more cakey than fudgy but still so tasty! Next time I’ll set a timer for 5 minutes less than the recipe says because my oven runs hot.

yesterday

Oh same thing happened to me the first time! I started checking them 10 minutes before the listed cook time and they came out perfectly gooey in the center every time since. Worth the extra oven checks!

3 days ago

I swapped the butter for vegan butter and used dairy free Oreos to make these for my vegan friend’s birthday, and no one could even tell they were vegan! They were just as fudgy and delicious as the regular version. Thank you for such a flexible recipe!

2 days ago

That makes me so happy to hear! I love that the recipe works with easy vegan swaps without losing any of that fudgy texture. I’ll have to add that swap note to the recipe card for other folks, thanks for sharing!

5 days ago

Y’all. I consider myself a brownie snob, and these are hands down the best brownies I’ve ever made at home. The ratio of Oreo to brownie is perfect—you get a little cookie in every single bite without it overpowering the chocolate. I will never make another brownie recipe again.

3 days ago

Agreed! I was skeptical because so many Oreo brownie recipes skimp on the fudge factor, but these are next level. I made them for my book club and everyone asked for seconds.

yesterday

Super excited to make these for my boyfriend’s birthday this weekend! Quick question—will a 9x9 glass pan work for this, or do I need a metal pan? I don’t have a metal baking pan right now and don’t want to mess them up!

2 hours ago

A 9x9 glass pan works perfectly! Just note that glass pans tend to heat a little slower than metal, so you might need to add 2-3 minutes of bake time. Just do the toothpick test—if it comes out with a couple moist fudgy crumbs (not wet batter), they’re done!

30 minutes ago

I used a glass pan last week when I made these and followed Chef Admin’s tip! They came out perfectly fudgy, no issues at all. Your boyfriend is gonna love them, they’re so rich and chocolatey!

1 week ago

I added a layer of peanut butter cups between the brownie batter and the Oreo layer for a little extra flair, and oh my GOD it was the best decision I’ve ever made. Salty sweet perfection. My roommates are already begging me to make another pan.

5 days ago

Wait that sounds insane!!! Did you just chop up regular peanut butter cups and spread them over the first half of the batter, or did you melt the peanut butter first? I need to try this asap.

3 days ago

I just chopped up 6 regular size peanut butter cups into chunks and scattered them over the first layer of batter before laying the Oreos down and adding the top batter layer! No melting needed, the peanut butter gets all gooey while it bakes. 10/10 recommend.

2 weeks ago

Made these for our Sunday family dinner last week and even my super picky father-in-law who “doesn’t like sweets” had two pieces! I was so shocked, he usually turns down every dessert I make. These are officially a permanent addition to our family dinner rotation.

1 week ago

That is the highest possible compliment, honestly! Winning over a picky family member who doesn’t like sweets? That means these brownies are really doing something right. So glad they were a hit with the whole crew!

5 days ago

This is exactly why I love this recipe! I made them for my in-laws over the holidays too and my mother-in-law asked for the recipe three separate times before we left. No fail dessert for every family gathering!

3 days ago

These were so good when I made them earlier this week! Quick question: has anyone tried freezing these brownies? I like to make big batches of desserts to pull out for last minute guests, but I don’t want the Oreos to get weird and soggy after being frozen.

2 days ago

I froze half my batch last month! I wrapped individual slices tightly in plastic wrap and then put them in a freezer bag, and they thawed perfectly in 20 minutes on the counter. The Oreos were still crisp, no sogginess at all!

yesterday

Great question, and great tip from Liv! They freeze beautifully for up to 3 months if stored airtight. I love pulling a slice out for a quick late night snack straight from the freezer too—they’re amazing eaten semi-frozen!