This is our family’s favorite homemade Oreo brownie recipe — from scratch, fudgy, chewy and intensely chocolatey. They come together quickly (about 10 minutes prep) and bake into rich brownies studded with Oreo pieces. Perfect for dessert, potlucks, or when you need a reliable, crowd-pleasing treat.
“These were fantastic and really easy to make! The whole house smelled so good. Will be making these again!” — Kate
Reasons to love this Oreo Cookie Brownie Recipe
- Fudgy interior with a deep chocolate flavor
- Crispy, slightly caramelized edges
- A pleasant chew from a mix of butter and oil
- Loaded with Oreo pieces for extra texture and flavor
- Quick prep — about 10 minutes to assemble
Oreo Brownie ingredients
- All-purpose flour: provides structure (measure carefully).
- Salt: balances sweetness and brightens chocolate flavor.
- Unsweetened natural cocoa powder: adds chocolate intensity.
- Unsweetened chocolate bar: deep, real chocolate flavor.
- Unsalted butter: brings richness and flavor.
- Granulated sugar: sweetens and helps create a tender crumb.
- Eggs + extra yolk: give structure and chew.
- Vegetable oil: contributes moisture and chewiness.
- Vanilla extract: rounds out the chocolate.
- Oreos: crushed into the batter and chopped for the top.
Butter vs. Oil in Brownies
A mix of butter and vegetable oil gives the best balance: butter adds flavor and depth, while oil keeps the brownies moist and slightly chewier. I use both to get a rich, fudgy interior with a good chew at the same time.
How to Make Brownies With Oreos
This recipe balances melted unsweetened chocolate and cocoa powder for a deep chocolate flavor with a chewy texture. I reduced the total melted chocolate slightly and increased the cocoa powder to keep the brownies fudgy but not overly dense.
How to make Oreo Brownies gluten free
To make these gluten free, substitute with a cup-for-cup gluten-free all-purpose flour blend (Measure-for-Measure style blends work well). Use gluten-free Oreo-style sandwich cookies. Measure the flour properly and treat the batter the same way as the original recipe.
Total time required for Oreo Fudge Brownies
- Prep: 10 minutes
- Bake: 35–40 minutes in a glass pan, or 27–32 minutes in a metal pan
- Cool: about 30 minutes
Tips for the perfect Oreo Cookie Brownies
- Measure flour correctly using the spoon-and-level method to avoid dense brownies.
- Line the pan with parchment or foil for easy removal and cleaner cuts.
- Bake on the center rack for the most even heat distribution.
- Adjust bake time for pan type: glass pans generally need a few extra minutes.
How to cut Oreo Cookie Brownies neatly
For clean squares, chill the brownies for at least 30 minutes before slicing. Use a long chef’s knife and wipe the blade clean between each cut to avoid dragging crumbs and melted chocolate through the slices.
How to freeze Brownies with Oreos
Cool the baked brownies completely, then cut into bars. Wrap rows of brownies tightly in plastic wrap, then in foil, and place in an airtight bag. Freeze up to 3 months.
To thaw: remove desired bars and let them come to room temperature on the counter.
More Oreo Desserts
- Oreo cheesecake
- Oreo angel food cake
- Cookies and cream cupcakes
Oreo Cookie Brownie Recipe FAQs
Both work. A metal pan heats faster and can give a slightly chewier edge, so reduce the baking time by about 5 minutes compared to a glass pan. If using glass, follow the longer bake time to ensure the center is set.
Brownies with Oreos — Recipe
Author: Beth
Servings: 12 | Prep time: 10 minutes | Cook time: 27–40 minutes | Total time: ~1 hour 20 minutes
Equipment
- Mixing bowls
- Spatula
- 8×8 or 9×9 inch baking pan
- Chef’s knife for cutting
Ingredients
- 3/4 cup (90g) all-purpose flour
- 1/2 tsp salt
- 1/3 cup (28g) unsweetened natural cocoa powder
- 2 oz unsweetened chocolate bar, chopped
- 1/2 cup (113g) unsalted butter, cubed (1 stick)
- 1 1/4 cups (248g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/4 cup (59ml) vegetable oil
- 1 tsp vanilla extract
- 8 whole Oreos, crushed into the batter
- 10 Oreos, broken into pieces for the top (regular and mini mixed if desired)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 pan with parchment or foil and spray lightly with nonstick spray.
- In a bowl, whisk together the measured flour, salt, and cocoa powder. Set aside.
- In a small saucepan over low heat, melt the chopped unsweetened chocolate and cubed butter, stirring occasionally until smooth, about 5 minutes. Remove from heat.
- In a larger bowl, beat the granulated sugar with the eggs and extra yolk for about 1 minute with an electric mixer, until pale and slightly doubled in volume.
- Stir the melted chocolate mixture into the egg mixture, then add the vegetable oil and vanilla extract. Mix with a spatula until combined.
- Fold the flour mixture into the wet ingredients, then fold in the 8 crushed Oreos. Stir just until no dry flour is visible; do not overmix.
- Pour the batter into the prepared pan. Press the chopped Oreo pieces over the top, gently pushing them into the batter.
- Bake until set: about 35–40 minutes for a glass pan or 27–32 minutes for a metal pan. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Allow brownies to cool completely before lifting from the pan and slicing.
Notes
How to cut brownies neatly
Chill for at least 30 minutes for cleaner slices. Use a long sharp knife and wipe it clean between cuts.
Gluten-free option
Use a cup-for-cup gluten-free all-purpose flour and gluten-free sandwich cookies. Measure flour carefully for best results.
Nutrition (approximate per serving)
Calories: 304 kcal • Carbs: 42 g • Protein: 4 g • Fat: 15 g. These values are estimates and will vary with ingredient brands and portion sizes.